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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

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from Culinary Queen, 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 T olive oil
1 cup carrots, peeled and sliced thin
1 cup celery, sliced thin
1 cup sweet onions, peeled and diced
small
2 cloves garlic, minced
128 oz (16 cups) low sodium chicken
broth
2 bay leaves
1 t fresh thyme (or ˝ t dried)
˝ t dried oregano
1 t pepper, or to taste
12 oz wide egg noodles (or favorite
pasta)
2 cups shredded cooked chicken
3-4 T fresh flat leaf parsley leaves,
finely chopped
1 T lemon juice
Salt & pepper to taste
Directions:
Directions:
Add oil to a large Dutch oven or stockpot and heat over medium-high heat to warm. Add carrots, celery, onion and sauté for about 7 min or until vegetables begin to soften. Stir intermittently. Add garlic and sauté for another 1-2 min. Add the chicken broth, bay leaves, thyme, oregano, pepper and bring to a boil. Allow mixture to boil gently for about 5 min or until vegetables are fork tender. Add noodles or pasta and boil for about 10 min or until pasta is soft and cooked through. Add chicken, parsley, lemon juice and boil 1-2 min or until chicken is warmed through. Taste soup and add salt to taste. Remove bay leaves and serve.
Soup will keep airtight in fridge for 5-7 days or in freezer for up to 6 months.

 

 

 

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