The Freshman Cook: Crazy Cooking Challenge~Chicken Noodle Soup

Today for the Crazy Cooking Challenge we were asked to find a Chicken Noodle Soup recipe posted on the web from a fellow blogger. After we find the recipe, we are to make the recipe ourselves, and then post about it. This is so much fun! I spent a lot of time looking for the perfect recipe, and I think I found it. My recipe is from Fields of Cake and Other Good Stuff. It is beautifully written by Carrie Lynn, and it has some really great recipes, and some wonderful photography to go with it. Stop by and browse her blog. It has a great tutorial on how to cover a round cake with fondant (something I need help with), a snickers cake I want to make for a friend who is a snickers fanatic, and several drink recipes that look scrumptious! I think that there is no greater comfort food than chicken noodle soup, and even the name of this soup agrees with me!!

Heart of My Heart Chicken Noodle Soup

1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Poultry Seasoning Pinch Salt 3-4 Grinds Black Pepper 1 pound Boneless Chicken (cut into 1/2″ chunks) 2 tablespoon Olive Oil 1 medium Onion, diced 10 cloves Garlic, minced 2 Celery Ribs, diced 3 medium Carrots, diced 1 teaspoon fresh Rosemary 2 cups dry White Wine 5 14 ounce cans low sodium Chicken Broth 3 teaspoon Better than Bouillon Chicken flavor 1 tablespoon Fresh Thyme, chopped

1. In small bowl, combine the garlic powder, onion powder, poultry seasoning, salt and pepper. 
2. Mix in the chicken chunks.
3. In a large soup pot (please no non-stick on this, you want the good caramelization bits from cooking to enhance the flavor of your broth however it will still be tasty in a nonstick) heat the oil over medium heat and add the chicken. Cook until juices run clear. Remove from pan and set aside.
4. Add the veggies and rosemary. Saute until fragrant.
5. Add the wine to the pan of veggies and scrape up all of those tasty bits from the bottom of the pan. You may notice the wine get very dark. That is OK, it is delicious! Once the bottom of your pan feels free of the bits, add the remaining chicken broth to the pot, along with the bouillon. Raise heat to medium high. Bring to a boil.
6. When it is at a boil, add the noodles, boil for 5 minutes and add the chicken, boil another 3 minutes. Turn heat to low and add thyme. (I would have added fresh chopped flat leaf parsley as well, I just didn’t have any on hand…so DO it!  It’s a lovely addition)