Tuesday, October 21, 2008
Catherine's Chicken Noodle Soup
Note: I made this up last night when I couldn't find a recipe that I really liked. I drew my inspiration from the internet. I drew my ingredients from my refrigerator. I used the extra wide kind of noodles (because that is what I had open), but it probably would have been better to use the medium kind so that they would stay on your spoon when you try to eat it. This is a very hardy soup that is easy to put together. Total prep time is about 45 minutes. Makes about 8 servings.
2 quarts of chicken broth/stock OR 2 quarts of water + Better Than Bouillon
2-3 cups of cooked chicken, in small bite-sized pieces
1-2 cups of egg noodles, uncooked
1 1/2 cups of diced carrots
1 1/2 cups of diced celery
1 small onion, chopped
2 cloves of garlic, chopped
1 Tbsp Rosemary
1 Tbsp Thyme
1 tsp Basil
Bring broth to a boil. Add in carrots, celery, onion and garlic. Return to a boil and then decrease heat to an active simmer. Add in rosemary, thyme, and basil. Simmer for ~ 20 minutes, stirring occasionally.
In a seperate pot, prepare egg noodles according to the package, drain, and rinse.
Add the chicken to the soup, return to a simmer for 5 minutes.
Add the noodles to the soup and reduce heat to low until it is time to serve.
source: Catherine Germann