33msj2aThis is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

After spending SO many hours in the kitchen during the holidays (cooking up a storm and baking) I can’t help but feel a bit of a burn out. Yes me— the chic who loves to cook (and bake)!

My feet, ankles, back, shoulders, neck and everything in between was aching beyond belief after all of the hard work I put into all of the dishes I made so it’s only natural that I would want to slow down a bit. That certainly doesn’t mean stopping what I love to do altogether though. I still prefer homemade foods over store bought so with my first dish after the holidays I chose to make a homemade Chicken Noodle Soup and boy is it not only simple to make but very tasty and flavorful.

While digging out all of my ingredients I took a long hard look at my pantry and cabinets— boy are they ever cluttered. Sure, we always have tons of food but I would LOVE a better alternative to those huge containers that are taking up so much space.

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Well, that’s when I decided to Become Carton Smart. Prepackaged foods come in all shapes and sizes, including materials but they don’t always taste fresh or appetizing. Pacific Foods wants to inspire home cooks to make small, smart decisions when cooking for their families and stock their pantries with their Tetra Pak cartons– the perfect solution for cooks like me!

Tetra Pak cartons are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council) and use ⅓ of the packaging as compared to cans. At the same time, the cartons are space-saving, easy to store and open, are fully recyclable and result in 60% less landfill waste than cans.

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The unique packaging process of Tetra Pak cartons also preserves the flavor and nutrients of food without the use of preservatives. The product quality is exactly the way it was intended to be, your recipe tastes delicious and the cartons are even re-closable so you can use what you need and save the rest for later.

This is exactly what I’m talking about— less clutter, takes up less space and provides more delicious flavors for your home cooked meals.

When it came to the decision of making my homemade Chicken Noodle Soup I couldn’t wait to taste the flavor of Pacific Foods Organic Unsalted Chicken Simply Stock. It actually tasted pretty good. Now in order to create a large family-size pot of soup I needed a whole lot more stock than this 8 ounce carton could provide so I opted to make my own (in addition to Pacific Foods) for a totally fresh flavor.

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HOMEMADE CHICKEN NOODLE SOUP

Serves 6-8

Prep Time: 2 hours

INGREDIENTS: 

For the stock:

  • 3 1/2 pounds boneless, skinless Chicken Breasts or tenders
  • 2 Carrots, cut into large chunks
  • 3 Celery stalks, cut into large chunks
  • 2 large white Onions, quartered
  • 1 head of Garlic, halved
  • 1/4 bunch of fresh Thyme or a few sprinkles of dried
  • 2 Bay Leaves
  • 1 tsp. whole black Peppercorns

For the soup:

  • 2 Tbsp. Extra-Virgin Olive Oil
  • 1 medium Onion, chopped
  • 3 Garlic cloves, minced
  • 2 medium Carrots, cut into 1/2-inch thick slices OR use baby carrots cut into 1/2-inch pieces
  • 2 Celery ribs, halved lengthwise, and cut into 1/2-inch thick slices
  • 4 fresh Thyme sprigs or a few sprinkles of dried
  • 1 Bay Leaf
  • 2 quarts Chicken Stock (my recipe or your own)
  • 12 ounces dried wide Egg Noodles or dumpling noodles
  • 1 1/2 cups shredded cooked Chicken (from your chicken stock mixture – my recipe) or use your own
  • Kosher Salt
  • Freshly ground Black Pepper
  • 1 handful fresh flat-leaf Parsley, finely chopped OR a few pinches of dried

DIRECTIONS: 

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Place the chicken and vegetables in a large stockpot over medium heat. Pour in just enough cold water to cover (about 3 quarts). Toss in the thyme, bay leaves, and peppercorns. Allow mixture to come to a boil. Lower the heat to medium-low and gently simmer partially covered for 1 to 1 1/2 hours until chicken is done. As it’s cooking skim the top to remove fats and other impurities. Add a little more water if necessary to keep the chicken covered.

Carefully remove the chicken to a cutting board. Once cooled enough to handle, shred the chicken and set it aside. Strain the stock through a fine sieve into another large pot to remove the vegetable solids. Use the stock immediately.

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Place a large stockpot over medium heat and coat it with the olive oil. Add onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 6 minutes until vegetables are softened but not browned.

Pour in the chicken stock and bring it back to a boil. Add the egg noodles and simmer 5 minutes or until tender. Fold in the chicken and continue to simmer for 3-5 more minutes to heat through. Season with salt and pepper. Sprinkle with parsley before serving.

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This recipe is versatile in that you can make your own stock, use store bought such as Pacific Foods Carton Smart brand, and you can add in leftover chicken or turkey from a previous meal. Of course you can interchange your favorite fresh vegetables as well. It’s truly delicious and has lots of yummy flavor. Plus, it’s perfect for this time of year. It warms you from the inside out. Enjoy!

Want to be #CartonSmart in your own home?

Follow along with #CartonSmart and Tweet @CartonSmart. Also Follow #CartonSmart on Pinterest and Instagram to find more ways Tetra Pak carton packages— designed for maximum efficiency and environmental friendliness can help you live smarter— in small ways.

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© 2014, Dee @ Bella Savvy. All rights reserved.

Dee

2 Responses to Be #CartonSmart with Tetra Pak + Homemade Chicken Noodle Soup #recipe

  • Aretta H says:

    Oh this looks and sounds so much better than canned soup. Not having preservatives or that metallic after taste would be a huge plus. I am definitely trying this recipe. Thank you.

  • lisa says:

    That sounds like a really good recipe. Soups are always a good way to use leftovers and they’re so good on a cold day.

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