Simple Chicken Noodle Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
|
A simple soup. This can be cooked in a pot if you don't have a slow-cooker, but I always liked it out of the crock pot best! It's great with homemade bread or garlic bread. Ingredients:
1 or 2 boneless, skinless chicken breasts |
1 pkg wide egg noodles (500-700 grams is best) |
2 medium carrots, washed, peeled, and sliced |
1-2 cups of fresh broccoli (this is a good way to get rid of the broccoli stalks that no one really likes) washed and cut into bite-size pieces or a little smaller |
2-3 sticks of fresh celery, washed and cut into moons |
various other vegetables, including some frozen veggies, if desired |
1 carton of chicken broth (900 ml or thereabouts) |
water as needed |
thyme |
parsley |
oregano |
basil |
salt and pepper to taste. |
Directions:
1. Cut chicken into bite-size pieces and fully cook it.
2. In a large pot, combine broth, chicken, all vegetables, and spices.
3. Bring soup to a boil, then reduce heat and simmer for 30-60 minutes (the longer you cook it, the better the spices will cook down, and the better the soup will be.) You may need to add water to the soup, especially when bringing it to a boil.
4. The noodles should be soft, as should the vegetables. This is not a time for au dente egg noodles. I find that trying to leave the noodles a little firm doesn't work with the soup. Also, not allowing the spices to cook down leads to a less-than-spectualr soup every time.
|
|