Chicken Noodle Soup without power

This week, more terrible cold and high winds tore through the Midwest, and a lot of people were left without power for a period of time. Keep in mind that this happened at night and it was in the low teens (temp in inherit) and dropping with 25 + mph winds. YIKES!

So, that got me thinking, what would I do for food and to keep warm if that happened to me for any period of time.

So, for the next few weeks, I want to try cooking at least one meal a day that doesn't require any electricity at all. That being said, I have a gas stove, so I am using that for things that need heated. However, that does mean that I am giving up the electric can opener, the microwave, and any other appliance with an electrical plug for that one meal a day. AHH kind of scary!

Today, I made Chicken Noodle Soup.

Ingredients:
3 small chicken breasts
1.5 cup cut carrots
2 cups noodles of choice (I usually use the spiral egg noodles, but realized I was out after I started cooking and used elbow macaroni)
1 can cream of chicken condensed soup
3 chicken bouillon cubes 
Pepper to taste
Plenty of water for your liking (about half a gallon or so)

I cubed the chicken and sliced the carrots to a desirable size. This an be as small or large as you like (but smaller chicken will vary the cook time). I used about 1/2 inch cubed chicken breast bits.

 I prepared boiling water in a large pan with the 3 bullion cubes while I cut up the chicken and carrots. I put the chicken and carrots int he boiling water and set a timer for 15 minutes.

With 8 minutes left (according to the cooking instructions) I added the 2 cups of noodles and stirred often.

 I drained the cooked noodles, chicken and carrots over a second pan to collect the broth and save on water waste.

Then I added the can of cream of chicken soup and some of the broth into the first pan over heat until mixed well. Then, I added the drained food mixture and pepper. I added the broth until the food was completely covered with about an inch of soup above the food.

I let the soup boil for about 10 minutes before setting it on low with a lid to simmer for 10 minutes until serving.

This made enough soup for at least 6 servings. YUMMMMM!!! Perfect for heating up with it is - 5 out today!

Granted - I can keep this good stored in the fridge as left overs until we need more. In tiles this cold, there is always the option to keep it from spoiling outside, but otherwise, I would just make less at one time. But now - I have to cook less for lunch at school or dinner at work :D (Too bad I will have to heat it with a microwave there, ha)