Yummy Chicken Noodle Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This recipe is a combination of several recipes I have collected/read. I have combined my mom’s, Rachael Ray’s, and the way I had previously made this soup. The results are delicious and it is simple. It does take a bit of time, but is well worth the wait. Ingredients:
1 tablespoon olive oil |
1/2 cup shredded carrot (i buy the pre-shredded ones in a bag, like baby carrots) |
1 celery rib, finely chopped |
1/2 medium onion, finely diced |
1 teaspoon minced garlic |
1 pinch salt and pepper |
1 pinch chicken bouillon granule |
1 bay leaf |
2 tablespoons fresh sweet basil leaves (can substitute dry crushed basil) |
1 pinch ground thyme |
1/4 teaspoon parsley |
1/8 teaspoon dill |
1 (14 ounce) can chicken stock or 1 (14 ounce) can broth |
2 1/2 cups water |
1/2 lb chicken breast (uncooked) |
2 cups egg noodles |
Directions:
1. Over low heat, heat olive oil in bottom of 2-quart stock pot.
2. Add carrots, celery, chopped onion, minced garlic, salt and peeper.
3. Stir frequently and cook for 2 minutes.
4. Add chicken stock, water, and chicken bullion granules.
5. Over medium heat bring to a boil.
6. Add uncooked chicken, bay leaf, basil.
7. Cook for 10-15 minutes depending on thickness of chicken breasts.
8. Pull out chicken and dice small.
9. Return to pot.
10. Add ground thyme, parsley, and dill.
11. At a rolling boil, boil for 5 minutes or until stock reduces by 1/3.
12. Add noodles.
13. Boil for 8-10 minutes more until noodles are done (stock will be reduced by 1/2 by the end of cooking).
14. Serve with warm bread or muffins!
|
|