There's nothing quite like a bowl of chicken noodle soup.
Even if you have a cold or flu, you don't have to resort to storebought when making your own is so easy with just a few simple ingredients.
Starting with store-bought broth to give it that homemade flavor is what really makes this soup stand out (of course, if you make your own that is fine too, but they sell several really good low sodium varieties right at your favorite grocer's.
Easy one pot Chicken Noodle Soup Saute 2 minced garlic cloves, 1 cup each chopped celery and onion in 1 Tbsp butter until wilted- don't brown
Add 8 cups broth (a combination of chicken and veggie works really well and adds a depth of flavor you just don't get using just chicken broth)
Add 1 cup sliced carrot and 2 chicken breasts, chopped - you can use it raw to save time if you don't have any already cooked, it will get cooked through without harming anything
Season with 1/2 tsp each basil, oregano, poultry seasoning and thyme and salt and pepper to taste
Toss in 1 1/2 cups egg noodles*
Bring to a boil then reduce heat and simmer 20 minutes
*For a change replace noodles with rice- if using brown rice simmer 40 minutes.
Sherry
Posted by Sherry of
Loon-atics In The KitchenFeatured Weekly on Pink Lemonade Online Magazine
Even if you have a cold or flu, you don't have to resort to storebought when making your own is so easy with just a few simple ingredients.
Starting with store-bought broth to give it that homemade flavor is what really makes this soup stand out (of course, if you make your own that is fine too, but they sell several really good low sodium varieties right at your favorite grocer's.
Easy one pot Chicken Noodle Soup
Saute 2 minced garlic cloves, 1 cup each chopped celery and onion in 1 Tbsp butter until wilted- don't brown
Add 8 cups broth (a combination of chicken and veggie works really well and adds a depth of flavor you just don't get using just chicken broth)
Add 1 cup sliced carrot and 2 chicken breasts, chopped - you can use it raw to save time if you don't have any already cooked, it will get cooked through without harming anything
Season with 1/2 tsp each basil, oregano, poultry seasoning and thyme and salt and pepper to taste
Toss in 1 1/2 cups egg noodles*
Bring to a boil then reduce heat and simmer 20 minutes
*For a change replace noodles with rice- if using brown rice simmer 40 minutes.
Sherry
Posted by Sherry of Loon-atics In The Kitchen
Featured Weekly on Pink Lemonade Online Magazine