Wednesday, December 4, 2013

Classic Chicken Noodle Soup

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When someone catches a cold, what better way to make them feel better than to treat them to some homemade chicken noodle soup? I'm sure most people have their go-to recipe, but I wanted to share mine. And since cold and flu season is upon us, what better time to do so than now?
Instead of using canned chicken broth, I use chicken bouillon cubes since I think it gives the soup much more flavor and depth. I omit celery since I'm not a huge fan, but the onions, carrots, oregano and pepper really spruce up the broth on their own. I hope you don't get sick this season, but if you do, give this recipe a try! 

Printable Recipe

  • 1 tbsp. butter
  • 1 cup baby carrots, sliced thin vertically
  • 1 small onion, chopped
  • 8 cups water (preferably the broth that you cooked the chicken in)
  • 3 1/2 extra large chicken bouillon cubes
  • 1/2 tsp. oregano
  • 1/4 tsp. black pepper
  • 1 1/2 cups egg noodles
  • 2 chicken breasts, cooked and shredded
To cook chicken, place in a pot of boiling water and cook for 25 minutes or until center is no longer pink. Remove and shred. Reserve broth. 

Melt butter in a large saucepan. Add carrots and onion and cook for 5 minutes. 

Add water (or reserved broth), chicken bouillon, oregano and pepper. Bring to a boil.

Add noodles and cook for 7 minutes. Add shredded chicken and serve.

Source: SK Original

1 comment:

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