Cook chicken in a pot of water until it falls off the bones. (I cooked 3 breasts and used the extra chicken for chicken salad). Remove the chicken, so it can cool and you can debone it. To the chicken stock add, 1/2 cup each: chopped celery, onion, carrots and parsley. Add 1 clove of minced garlic and 1 packet of chicken broth boullion. When the vegetables are soft, bring your soup to a boil and add your egg noodles. Cook noodles according to the package directions. Add the shredded cooked chicken and season with salt and pepper! Yum!
Pumpkin Curry Soup
Melt 2 Tablespoons of butter in large saucepan over medium high heat. Add 1 cup chopped onion and 2 minced garlic cloves. Stir frequently for 2-3 minutes. Stir in 1 1/2 teaspoons of curry powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. To this, add 3 cups chicken broth, and 1 15oz. can of solid pack pumpkin. Bring to a boil and then reduce to low. Cook, stirring occasionally for 15-20 minutes. Stir in 1 12oz can of evaporated milk. Transfer the mixture to a blender or food processor and blend until smooth. Serve warm with a dollop of sour cream. Delicious!
Now, those soups were delicious and they really hit the spot, but the thing that truly made this a super day was this note my little guy gave me. He knows how to make my day! I hope your day is a souper, super day too!