Chicken Noodle Soup
adapted from allrecipes
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery (start with the center parts & leaves, they have the flavor)
2 (14.5 ounce) cans low sodium chicken broth
3 (14.5 ounce) cans vegetable broth
1/2 pound raw chicken breast, cut in pieces
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large stock pot, over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken broth, vegetable broth, bring to boil. Add in chicken, cook for 10 minutes. Add noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 10 more minutes before serving.
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3 Comments:
Yum....I'm looking forward to soups, stews and chilis! Just made chili for dinner last night cuz it's getting so cold already. Hope you have a great weekend.
I made this soup tonight for my ailing family. I found the recipe on Pinterest! They LOVED IT!!! Thanks!
I made this tonight, and it was delicious! I had to alter it a bit for my son, who is allergic to dairy (I subbed olive oil for butter), along with eggs and wheat (I subbed GF noodles for the egg noodles). It still turned out wonderfully. Thank you so much!
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