Saturday, October 25, 2008

Roasted Chicken Noodle Soup

Here I go again, posting another half eaten picture, and come to think of it, this picture is horrible. It doesn't do justice to this wonderful (and easy) soup. This Roasted Chicken Noodle Soup comes from the Cooking Light Magazine and we've made this at least ten times. With the temps dropping to almost freezing in these parts nothing warms you up at night like a nice bowl of homemade soup.

This soup is a take on the classic, using a rotisserie chicken (if you don't have left overs), carrots, celery, onion and egg noodles. A little evaporated milk is added at the end to boost the creaminess. This makes for great lunches--so I always make extra. Be sure to serve with some nice crusty bread. You can find the recipe in it's entirety here.

1 comment:

Prudy said...

It sounds wonderful! I love CL recipes. I made a variation on your last recipe for dinner last night. I love the idea that it called for dried beans. What could be cheaper?