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HOMEMADE CHICKEN NOODLE SOUP WITH CRAB CAKES PERFECT FOR CHRISTMAS
Homemade chicken noodle soup is one of those classic dishes I can’t help but have fond memories of. Whether it was a sore throat or a bully at school, her chicken noodle soup always made it better!
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INGREDIENTS – 2 1/2 - 3 lbs chicken, boneless/skinless breast, chopped – 8 garlic cloves – 5 premium crab cakes – 3 cups medium egg noodles – 2 cups chicken stock – 1 onion, chopped – 3 green onions, sliced – 1 cup carrots, shredded – 2 celery sticks, chopped – 2 tbsp amenos or soy sauce – 2 tbsp olive oil – 1/2 tbsp dried cilantro
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Dice 4 garlic cloves and place in a soup pot along with chopped chicken, celery, carrots, onion, cilantro, allspice, chili powder, salt, and pepper.
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Add chicken stock and bring to a boil. Reduce heat and simmer until chicken is cooked thoroughly.
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Next, fry 4 garlic cloves in olive oil, sliced thinly until light golden brown. Set aside.
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Prepare crab cakes by cutting into smaller portions and rolling into golf ball size.
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Heat crab cakes in olive oil until golden brown on all sides and cooked thoroughly. Keep warm.
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Boil egg noodles according to package directions. Ladle soup into bowls, and top with noodles, scallions, fried sliced garlic, 2-4 crab cakes, and herb sprigs. Enjoy!
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