Chicken Noodles Soup (Thicker Than Normal 'soup') |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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After looking through many of the recipes and not finding one I really liked, I decided to create my own. It is a little thicker than typical Chicken Noodle Soup (because the noodles absorb most of the liquid) so if you don't want it as thick, boil the noodles separately and add at the end. Ingredients:
4 tablespoons butter |
2 grated and chopped carrots |
1 small onion |
1 lb chicken breast, chopped (raw) |
1 medium size noodles |
32 ounces chicken broth |
14 ounces cream of chicken soup |
salt |
pepper |
dried parsley |
Directions:
1. In a cast iron pot (or large pot if you don't have one) melt the butter.
2. Once butter has completely melted, add the chopped onion and carrots.
3. Simmer until the onion is caramelized and softened.
4. Add salt, pepper and parsley (I used about a teaspoon of each).
5. Simmer for about 3 more minutes and add the chicken broth.
6. Bring to a boil and add the chicken.
7. Boil for about 5 minutes and then add the Cream of Chicken Soup.
8. Stir until smooth; turn down to a simmer.
9. Add the noodles and simmer for another 10 minutes.
10. (As noted above, if you like your soup more soupy then boil the noodles separately or omit the cream of chicken soup).
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