Shortly after IT Guy and I
married, he got sick. Nothing big...just a cold or something. Being a
YOUNG wife who wasn't used to caring for a puny husband, I did the only
thing I knew to do. I called my mother-in-law. After asking me a few
questions and telling me how to care for him, she told me to be sure to
make him some "big flat noodle soup". I'm sure my silence on the other
end of the phone confirmed to her I had no idea what she was talking
about. She kindly and patiently told me it was their family "cure all"
when someone was down with a cold. She gave me the instructions on how
to make it which wasn't difficult. So Big Flat Noodle Soup became a part
of our little family's treatment. Here's an updated version of Big Flat
Noodle Soup. And you don't even have to wait until you're sick to eat
it!!
Creamy Big Flat Noodle Soup
1 Rotisserie Chicken
1 medium onion ~ diced
2 cups sliced carrots
2 cups sliced celery
2 32-ounce containers chicken stock
2 cups half & half
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley leaves
1 teaspoon poultry seasoning
Salt and pepper to taste
Pick the meat off the chicken, rough chop the meat and set aside.
In a large dutch oven, saute onion, carrots and celery until soft. Add seasonings.
Add the chicken stock and noodles and boil gently until noodles are done.
Add chicken and half & half and heat through.
Stir in chopped parsley.
Let's get goin'!
Dice the veggies....
...and saute them with the seasonings in a little olive oil.
Pour the chicken stock into the pot and bring it to a boil.
Chop the chicken and set aside.
When the stock starts to boil, add
the big, flat noodles and cook them until al dente.
Then add the chicken and the half & half.
Stir in the parsley....
...and bowl it up!!
Creamy Big Flat Noodle Soup
1 Rotisserie Chicken
1 medium onion ~ diced
2 cups sliced carrots
2 cups sliced celery
2 32-ounce containers chicken stock
2 cups half & half
2 1/2 cups uncooked egg noodles
3 tablespoons chopped fresh parsley leaves
1 teaspoon poultry seasoning
Salt and pepper to taste
Pick the meat off the chicken, rough chop the meat and set aside.
In a large dutch oven, saute onion, carrots and celery until soft. Add seasonings.
Add the chicken stock and noodles and boil gently until noodles are done.
Add chicken and half & half and heat through.
Stir in chopped parsley.
Let's get goin'!
Dice the veggies....
...and saute them with the seasonings in a little olive oil.
Pour the chicken stock into the pot and bring it to a boil.
Chop the chicken and set aside.
When the stock starts to boil, add
the big, flat noodles and cook them until al dente.
Then add the chicken and the half & half.
Stir in the parsley....
...and bowl it up!!
