Hi, everyone! I’m back with another recipe from a book we have on the Indiana Digital Download Center! I checked out Chrissy Teigan’s cookbook, Cravings, and immediately spent the next two months trying to decide what to make since all of her recipes looked so tasty! Once I decided, I requested Cravings through the Interlibrary Loan services because it’s easier for me to cook from a book by keeping the page open instead of trying to flip back and forth digitally. I made Chrissy’s Rotochick Chicken Noodle Soup on page forty-four, which was the easiest and tastiest recipe ever!
Here’s what you’ll need:
First, I had to chop all the vegetables to get them ready to cook. I also went ahead and cooked the egg noodles and set them aside.
Then I added the oil and the onions to a large stock pot. Once the onions were tender, I added the carrots, celery, garlic, thyme, salt, and pepper to the pot to soften the vegetables up a little more. I found garlic in a tube that was already minced, so that was a nice way to save some time!
Next, I added the chicken stock and the bay leaf. I let the pot come to a boil and then I turned the heat down to let it simmer for forty-five minutes.
After the forty-five minutes were up, I stirred in the shredded chicken and the noodles, letting the pot simmer for another ten minutes.
This soup was so amazingly flavorful, and I couldn’t believe how simple it was! This recipe was perfect for that winter comfort food craving without the guilt. This is one that will go into my repertoire to make again and again!
Bonus: Chrissy recommends eating this soup with buttered saltine crackers. You’ll have to let me know how it tastes! Until next time!