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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon butter
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
1 quart chicken stock ( I use Costco organic chicken stock )
additional stock for cooking noodles
½ pound chopped cooked chicken breast
8-12 ounce package of egg noodles
1-1/4 teaspoons pepper
1/2 teaspoon salt
1/2 tsp dried thyme
1/2 tsp dried oregano
Directions:
Directions:
Cook noodles according to package directions in chicken stock/broth.

In a large pot over medium heat, melt butter. Saute onion, celery and carrots in butter, until just tender, 5 minutes.


Pour in chicken broth/stock and stir in chicken, noodles, and add thyme, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Personal Notes:
Personal Notes:
You can serve rotisserie chicken and set aside 1 1/2 cups of meat for soup. The noodles absorb liquid, so are tastier if you cook in broth/stock. I use my Better Than Bouillon Base to add flavor to both soup and use to cook the noodles.

 

 

 

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