Being the awful wife that I am, I passed my god awful sickness on to my husband this past week. I knew he would eventually catch it, but I was hoping he would make it through the weekend before it hit…the weekends are the busiest nights at the restaurant, and to make matters worse, it was Raleigh’s Restaurant Week.
Whenever you are sick, do you crave certain foods? I always crave grilled cheese, instant grits, and root beer. Nate wanted chicken noodle soup, a hot dog, and cole slaw. What do you crave when you are under the weather?
So, Nate sounded pitiful and all he wanted was chicken noodle soup. Wifey to the rescue! One word can describe this soup, delicious. Whether your taste buds are shot to hell because of a cold or if you are the lucky caretaker with a fully functioning palate, this soup is awesome. The creaminess helps you feel more full, unlike the usual watery chicken noodle soup. This is day 3 of leftovers from this soup, and I have gladly brought it to work for lunch…again!
As a side note, this recipe makes a whole pot of soup. We had 2 heaping bowls, 3 Tupperwares, and more in the freezer. Even though this recipe is already halved, you may choose to cut it in half again!
Weight Watcher Points Per Serving: 8
3 carrots, peeled and diced
3 potatoes, peeled and diced
1 small onion, diced
2 celery stalks, diced
1 garlic clove, minced
6 cups water
6 chicken bouillon cubes
1 cup diced chicken
1 stick of butter
1/2 cup flour
1/4 of a 16 oz jar of cheez whiz (or 1/2 of a 8 oz)
1 cup egg noodles, cooked
Bring water and bouillon to a boil.
Add all the vegetables, cook them for about 4 minutes.
In separate pan on medium heat, melt butter and flour. When smooth, stir into the pot of vegetables.
Turn the heat to medium-low.
Add chicken and cheez whiz.
Simmer 30 min or until vegetables (potatoes) are cooked. *I cooked the noodles at the same time…multi-tasking!
Add egg noodles.
Taste and adjust seasonings and serve.