Sunday, September 4, 2011

Chicken Noodle Soup

My kids could live off chicken noodle soup alone (if I let them)! Don't be afraid of the pinch of's exactly that: the amount you can pinch between your thumb and index finger. It doesn't add a specific taste to the soup, but if you leave it out, the soup just won't taste the same!

1 1/2 c diced carrots
1 1/2 c diced celery
1 large onion, diced
3-4 cloves garlic, minced (or 1 tsp garlic powder)
2-3 Tbsp olive oil
2 c diced or shredded chicken
3 qt MSPI safe chicken broth
1 pinch sugar (trust me)
Handful of fresh parsley, chopped (can use a Tbsp or so dried)
1 tsp(ish) dried basil
Egg noodles
Salt & pepper to taste

Heat olive oil in a large (6 qt or larger) pot. Add carrots, celery, onion and garlic and saute until onions begin to soften and turn translucent. Add chicken broth, chicken, sugar, parsley, and basil. Bring to a boil, reduce heat and simmer for about 30 minutes. Add desired amount of egg noodles and simmer until noodles are tender. Monitor broth level when cooking noodles and add more broth if needed. Season to taste with salt and pepper.

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