Monday, March 22, 2010

Mmm Mmm Good

Nothing is easier or more tasty than home made chicken noodle soup. Since it's back to being cold out here in New England. I thought I'd warm up the house with a winter favorite.

Chicken Noodle Soup (adapted from Rachel Ray's Quick Chick and Noodle Soup)
  • 1 pound chicken breast
  • 2 dashes garlic salt
  • 2 dashes pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 medium carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 3 cloves of garlic, minced
  • 2 bay leaves, fresh or dried
  • 2 dashes of salt
  • 2 pinches fresh thyme
  • 2 pinches fresh sage
  • 2 pinches fresh marjoram
  • 6 cups chicken stock
  • 1/2 pound wide egg noodles
Directions
  1. Preheat oven to 350 degrees
  2. Wash chicken breast and place in a baking dish
  3. Sprinkle chicken with garlic salt and pepper
  4. Bake for 30 minutes
  5. In a stock pot, add olive oil and heat on medium-low
  6. As you chop, add carrots, celery, and garlic
  7. Add bay leaves and season with salt, thyme, sage, and marjoram
  8. Add chicken stock and bring soup to a boil
  9. Dice chicken and add to soup
  10. Bring soup back to a boil and reduce heat to a simmer
  11. Cook for 2 minutes
  12. Add egg noodles and cook for 8 minutes
  13. Remove from heat, serve, and enjoy

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