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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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When all of my kids were sick, I came up with this soup. They gulped it down. I've had a few requests for the recipe so I'm posting it here in case I get any more takers. Ingredients:
1/2 lb dry egg noodles |
1 tablespoon olive oil |
1 1/2 chicken breasts, diced |
salt and pepper |
2 garlic cloves, chopped |
1/2 large onion, chopped |
4 -5 red potatoes, quartered (or chopped into bite-sized pieces) |
2 carrots, chopped |
2 celery ribs, chopped |
1 teaspoon dried italian seasoning |
1/2 teaspoon dried basil |
2 (32 ounce) boxes chicken stock |
parmesan cheese |
Directions:
1. Cook noodles by directions. Remove when the noodles are al dente. Rinse with cold water to stop cooking and set aside.
2. Heat oil over medium heat in Dutch oven or large stockpot.
3. Add chicken. Season with salt and pepper to taste. Cook chicken, occasionally stirring, for about 10 minutes or until it is no longer pink.
4. Add garlic, onions, mushrooms, potatoes, carrots, celery, Italian seasoning and basil. Cook for 5-7 minutes or until vegetables are softened.
5. Add chicken stock. Bring to boil. Reduce heat to low and simmer for 25 minutes.
6. Add in egg noodles. Heat through (about 5 minutes).
7. Sprinkle Parmesan over individual bowls of soup or I like to add in about 1/2 to the soup.
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