Tuesday, February 8, 2011

Chicken Noodle Soup

I got a picture of my homemade egg noodles in my chicken noodle soup before I devoured it tonight. It was even better tonight! Even J-dub likes it. He had a good 3 servings in his bowl (I'm aware it's pink. We make do with what we have around here.)
Here's how I fix my soup:
  • Boil chicken until done (I use chicken breasts and thighs). Remove chicken and place in bowl to cool, and save broth in pot.
  • Saute a couple cloves of chopped garlic, chopped onions and chopped celery until tender.
  • Add the above to the pot. Add sliced carrots.
  • Add in some dried basil, dried oregano, garlic salt, salt and pepper to taste.
  • When chicken is cooled, shred it and throw into soup.
  • Add your homemade noodles to the soup.
  • Cook for at least 20-30 minutes on low to medium heat. (I do longer because I like my noodles tender.)
  • NOTE: To thicken up the soup, I took about 1/2 a cup of the broth and mixed it with about a Tbsp or 2 of cornstarch in a measuring cup. I kept repeating until I got the right thickness I wanted.
  • ANOTHER NOTE: If you need to add more liquid to your soup, use chicken broth instead of water.

J likes to top his soup with grated cheese. I think that's weird. Anyone else do that out there so I can think it's less weird?

Anyway, hope you enjoy! Again, if you have a recipe you'd like to share, please feel free to!! :)

1 comment:

  1. I'm going to have to try this recipe! Sounds yummy!