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One-Pot Chicken Noodle Soup Recipe to Keep You Warm this Winter

Sometimes, even ramen is too expensive for college kids on a tight budget. After all, why would you want to spend your money nourishing your body with nutritious food when you can spend your money destroying it with alcohol? Save your care package money for the drunk food you’re sure to eat this week, and instead, enjoy this salty, chicken noodle soup recipe. 

What You’ll Need:

– 1 egg

– 2 cups water

– 1.5 cup chicken stock

– Salt to taste (you’re going to need a lot.)

-1 cup carrots, sliced

-1/2 cup celery, chopped

-1/2 cup peas

– Leftover noodles

Cook Time:
30 minutes, or however long it takes to boil water and throw a bunch of stuff together in a pot until it’s all soft n’ stuff.

Fatty Factor:
The perfect low-cal, high-sodium snack will make your mouth water and your waistline expand just by looking at it.

Let’s Get Baked:

– Cook the egg sunny side up on your stovetop until it’s slightly runny.

– Mix and heat the water and chicken stock until they come to a nice boil.

– Again, add salt to the mixture.

– Add MORE salt. God, salt is delicious.

-Reduce to a simmer.

-Add carrots, peas and celery into the mixture and pray. Also, cook this for about 20 minutes.

– Add leftover pasta from your fridge or just scrape noodles from your roommate’s mac n’ cheese that were left on the stovetop (because she never cleans, oh my god Sarah.) Cook this for 3-5 minutes.

– Put soup in a bowl and add egg on top.

– Add more salt on top, just to be safe.

Bone apple tea, you’re ready for the Chopped Kitchen. Good luck not puking this one up tonight!

 

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