Margo’s Famous Chicken Noodle Stoup

Filed under Appetizers and Dips Recipes on Mar 23 13 by

I don’t know about you but this crazy weather has got me two things:

  1. Sick
  2. In the mood for comfort food! (Rhyme not intended, but awesome!)

So to feed two dogs with one bone: here comes a recipe for my favorite and famous chicken noodle stoup. You read that right—stoup. It’s halfway between a stew and a soup. Now everybody’s mother, aunt and cousin have their family recipes, but this isn’t one of those. This is one of those tried and true recipes that came to me after my hundredeth attempt to make myself some homemade soup, “just like my mother made”—only she couldnt tell me how because in my family, we cook only through love and the tastebuds (aka: no recipe). I like to call it, “From my noodle, chicken noodle stoup.”

What you’ll need:

  • 1.5 lb. package of raw chicken breast, cut into pieces
  • Chicken broth (32oz. box)
  • Chopped onion, celery, and carrots (1/2 cup of each)
  • Knorr chicken consume
  • Olive oil
  • Minced garlic
  • Salt, pepper, and oregano

Directions:

  1. Begin by taking a 4-6 quart pot (with lid) and adding 2 heaping teaspoons of garlic.
  2. As that simmers, take some olive oil twice around the pan, on low heat. Tumble in your veggies (onion, celery, and carrot). To save you some time, most markets sell these items pre-chopped in one package. Then, salt them (2 shakes). To keep a low sodium count, I use sea salt.
  3. Let your veggies sweat.
  4. Add in your chicken (chopped or sliced, whatever your preference—I chose chopped).
  5. When your chicken-bits are about 3/5 cooked, add your carton of chicken broth. Most commercials and Grandmas say that a specific type of broth is best. To me, it doesn’t matter so much, as long as the consume is KNORR brand.
  6. Add your seasonings. That’s 8 shakes of salt (or cranks if you’re using sea salt), 4 shakes of pepper, and 8 shakes of oregano.
  7. Add 3 cubes of KNORR chicken consume.
  8. Add 2 cups of water and your choice of noodle. Typically I like baby shells, or oricchiette, but today I am using broken lasagna pieces because thats what I had in my pantry. Eyeball the amount of pasta depending on your family/party size (a lot of pasta is the trick to getting the “stoup”).
  9. Let boil for 25 minutes. Taste.

Here’s where YOUR culinary expertise comes in! Are you ready?

  • If it tastes like “chicken noodle soup” you’re done! Man, you’re quite the chef!
  • If its a tad salty, add water 1/4 cup at a time.
  • If its not salty and doesnt taste like “chicken noodle soup,” add another cube of consume (I added an extra cube to my recipe tonight).

Serve hot-hot-hot, in a nice big bowl, with crusty bread and a smile. ♥

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Margo Mullin
Margo Mullin is a newly-wed with a taste for all things tasty! She’ll be bringing you recipes from her own kitchen—side-dishes, main courses, appetizers, you name it! Margo is an insurance agent by day and a crafter, daughter, caregiver, wife, mother of a cute doggie, sister, aunt, friend, writer, poet, singer, lover-of-all-things-love by night.