For the most part, Crystal considers chicken noodle soup a comfort food. So when I noticed her begining to get sick, I decided to make some. This particular blend of spices came from my Cajun mix. Beyond that, I just decided to call it “Cajun” because it flows together nicely.
Yields 2 Servings
Chicken Noodle Soup with a Cajun twist. Perfect for preemptively attacking the flu or cold.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 1/2 cup Chicken Stock
- 1/4 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 1/2 tsp Dried Oregano
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Dried Thyme
- 1/4 tsp Cayenne Powder
- 4 oz Boiled Chicken Breast
- 1 serving Noodles (I like using Spaghetti, but any sting pasta works)
- 1 cup Mixed Veggies (I use green beans, carrots, lima beans, and corn)
- Bring your broth to a rolling boil and add the noodles of your choice.
- Bring the broth back to a rolling boil and add the chicken to your soup.
- Bring the soup back to a rolling boil one more time and add the veggies.
- Simmer the soup on medium to medium low heat until it reaches the consistency you like.
You can easily make this into a stew by boiling more fluid off during the simmer stage. Just take care not to overcook the veggies... they become a gross paste instead of yummy vegetables.
Canned Chicken Noodle Soup
While I would usually discourage using chicken noodle soupe from a can, cans provide a shortcut. You can used canned broth, canned chicken, and canned veggies. This shortcut makes putting together a soup quick and easy. Similarly, you can premix your spice combinations.
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.