Marilyn's 30-Minute Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. vegetable oil
1 onion, chopped
1 parsnip, chopped
2 carrots, sliced
2 celery stalks, sliced
6 cups chicken broth
1 bay leaf
chicken, cup up into bite-sized pieces
egg noodles
parsley
dill
salt and pepper to taste
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Directions: |
Directions:In a large, heated pot, add vegetable oil and onions. Slowly cook onions until opaque in colour. Add parsnip, carrots, celery and cook a further 6 - 7 minutes. Add chicken broth and bay leaf. Simmer for 20 minutes. Add cubes of chicken to the pot.
Just before the soup is complete I cook the noodles separately because they break down and cloud the broth. If you are going to freeze the soup, it is best to leave the noodles out of the soup until you have re-heated it and are ready to serve - as freezing breaks down the noodles and makes them overly soft.
Minutes before complete, add chopped, fresh parsley and fresh dill if desired. Taste for seasoning and add salt/pepper if required. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 Minutes |
Personal
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Personal
Notes: This is my sister's recipe. She doesn't remember giving it to me - but I've made it - especially if I'm not feeling well. Penicillin, they say...but it works.
The parsnip, though an unusual vegetable to add - gives a slightly sweet flavour to the broth. I always keep small bags of chopped onion, peppers and now parsnip in the freezer because it saves a lot of time and energy. I buy these vegetables in the autumn when they are abundant and inexpensive. Kitchen Aid....here I come!!.
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