Friday, February 20, 2009

Chicken Noodle Soup

If you’re used to chicken soup from a can, get ready for a life-changing experience. Classic, simple, and one hundred percent authentic, this homemade elixir is the perfect antidote to a stuffy nose, a rainy day, a gloomy mood—or just a hungry tummy!

Ingredients Serves 8–10
8 cups homemade chicken stock or canned broth
2 stalks celery, chopped
2 carrots, chopped
3 scallions, chopped
1 bay leaf
1/2 teaspoon freshly ground pepper
1 teaspoon salt
2 chicken breast halves, cooked and cooled
2 cups cooked, wide egg noodles

1. Pour the stock or broth into a large saucepan and add the celery, carrots, scallions, bay leaf, pepper and salt.

2. Turn the heat to medium-high and bring the soup to a simmer. Cook until the vegetables are tender, about 10 minutes depending on the size of the pieces.

3. Cut the cooled chicken breast into bite-sized pieces, add it to the soup and cook until heated through.
4. Add the noodles, adjust seasonings and serve immediately.

NOTE: If you’re making the soup in advance, prepare it though step 5 and set aside. Add the noodles and heat it up shortly before serving.

Preparation time: 20 minutes with pre-cooked chicken and noodles.

A Barbara Adams Beyond Wonderful recipe.



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