Kari's Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is how I have made chicken noodle soup from Day 1. Ingredients:
1 medium yellow onion, diced |
2 carrots, sliced |
2 stalks celery, sliced |
2 garlic cloves, minced |
1 bay leaf |
1/2 teaspoon thyme |
1/2 teaspoon paprika |
1/2 teaspoon garlic salt |
1/4 teaspoon cinnamon |
kosher salt |
pepper |
1 pinch red pepper flakes |
1 tablespoon olive oil |
1 tablespoon whole grain mustard |
1/4 cup dry white wine (optional) |
1 quart chicken broth |
5 bouillon cubes |
4 cups water |
5 ounces wide egg noodles |
1 cup cooked chicken, chopped (i use 1/2 a rotisserie chicken) |
Directions:
1. Add oil to a large soup pot over medium-high heat. Add veggies, bay leaf, thyme, paprika, garlic salt, salt, pepper and red pepper. Sauté until onion is transparent.
2. Add mustard and saute 1 minute. Add white wine and cook 1 minute longer. Add chicken broth, bullion cubes and water.
3. Bring to a boil and cook until carrots are almost tender, about 5 minutes. (I like my carrots in soup really well done, so if you don't, you may want to reduce this cook time.)
4. Add egg noodles. Cook until noodles are tender, about 8 m inutes. Stir in cooked chicken and heat through.
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