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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mom's Easy Chicken Noodle Soup Recipe

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This recipe for Mom's Easy Chicken Noodle Soup is from Mom Cooks Her Family Favorites, 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:  
2 teaspoons olive oil
2 teaspoons unsalted butter
1/2 cup diced onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 cup corn kernels
1/4 cup frozen peas (optional)
1/4 cup green beans, chopped up (optional)
1/2 cup sliced fresh spinach leaves (optional)
6 cups chicken stock
1 boneless, skinless chicken breast
4 ounces egg noodles
1 tablespoon fresh parsley, finely chopped (optional)
Salt and pepper to taste
Directions:
Directions:
In a soup pot, heat the olive oil and butter. Add the onion, celery and carrot, and sauté on a low heat until the vegetables become soft and translucent. Add the chicken stock, bring to a boil, lower heat, partially cover and simmer until the vegetables are tender, about 15 minutes. At this point, if you have picky eaters who pick out their vegetables, you can puree the soup. A hand-held immersion blender works best for this. Add the egg noodles and cook for 5 minutes. Cut the chicken breast into 1/2-inch pieces. Add the corn, optional vegetables and chicken to the soup and cook 5 minutes longer, or until the vegetables are tender. Turn off heat Add the parley, if desired. Taste for seasoning.

NOTE: If you do not have chicken stock, use 6 cups of water and about 2 tablespoons chicken bullion.

 

 

 

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