Monday Morning in the Kitchen: The Soup I Served an Apostle

This past weekend, I had the opportunity to help provide a dinner for Elder Quentin L. Cook of the Quorum of the Twelve Apostles. He arrived in town Saturday afternoon, and had a short amount of time to eat on Saturday between conference sessions. A light dinner was requested, and the stake Relief Society presidency, along with some other sisters, brought soups, salads, homemade rolls, and desserts. I brought the chicken noodle soup.

I don't know if Elder Cook ate the chicken noodle soup, or the yummy cheesy potato soup my friend Tammy made. Regardless, it's fun to think of this recipe as the soup I fixed for an apostle.

Chicken Noodle Soup

1 tablespoon butter

2 cloves garlic, minced

1 c. chopped onion

1 c. chopped celery

1/2 pound boneless skinless chicken breast, cubed

3 tablespoons plus 1 teaspoon Better Than Bouillon

10 c. water

3 c. egg noodles

1/2 can condensed cream of celery soup

Melt butter in a large pot, then saute garlic, onions, celery, and carrots for about 5 minutes. Add chicken, Better Than Bouillon, and water. Simmer for 20 minutes. In separate pot, boil egg noodles for 5 minutes. Drain and add to soup. Simmer for additional 10 minutes. Add condensed cream of celery soup, and serve.

Thanks for the chance to eat dinner with Elder Cook, and to listen to him speak on Saturday and Sunday.

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