Recipe: Chicken Noodle Soup

A fairly classic recipe presented very simply. Perfect on a cold day and comes together actually quite quickly for a soup. I like to flavor it with some of Penzey’s mural of flavor in addition to a bay leaf.

Classic Chicken Noodle Soup

AuthorMab

Yields6 Servings

Ingredients
 1 onion, diced
 3 celery ribs, diced
 3 carrots, diced
 1 large chicken brest, cooked and shredded
 ½ package egg noodles
 2 qts chicken broth
 bay leaves, thyme, dill, salt, pepper

Directions
1

In a large soup pot fry them in some olive oil (or butter) for about 5-6 minutes until soft.

2

Add the broth and spices to the pot and let come to boil.

3

Once boiling, turn the heat down to simmer then add the egg noodles, cook for 5 minutes and then add the chicken.

4

Cook until chicken is heated through, about 3-4 minutes then salt to taste.

Ingredients

Ingredients
 1 onion, diced
 3 celery ribs, diced
 3 carrots, diced
 1 large chicken brest, cooked and shredded
 ½ package egg noodles
 2 qts chicken broth
 bay leaves, thyme, dill, salt, pepper

Directions

Directions
1

In a large soup pot fry them in some olive oil (or butter) for about 5-6 minutes until soft.

2

Add the broth and spices to the pot and let come to boil.

3

Once boiling, turn the heat down to simmer then add the egg noodles, cook for 5 minutes and then add the chicken.

4

Cook until chicken is heated through, about 3-4 minutes then salt to taste.

Classic Chicken Noodle Soup

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