Better than Boullion that I love to use. You can use a couple cubes of concentrated chicken broth if you don't have access to the Better than Boullion, but I really encourage you to look for it. It is located in the same place you would find all the other boullion cubes and mixes in the grocery store. I am not being compensated for telling you that by the way, its just what I love to use!
Presto Pasta Nights. You can view the rules for submission on the PPN website if you would like to join in. Submissions need to be sent to our host by end of the day tomorrow (April 12, 2012). This week's round up will be hosted by Gillian of So So Simple Food so make sure to check out her post on Friday to see what everyone is cooking up!
Chicken Noodle Soup
Nothing says comfort more than homemade soup!
- 1 tbsp Olive Oil
- 1 large Carrot, thinly sliced
- 1/2 Large Onion, diced
- 2 stalks Celery, thinly sliced
- 1/2 tsp Fresh Ground Pepper
- 1-1/2 cups Chicken, cooked and diced
- 5 cups Chicken stock or store bought broth
- 1 cup water
- 1/2 tsp Thyme
- 1-2 cloves Garlic, minced
- 1 tbsp Parsley
- 2 tsp or 2 cubes Chicken Boullion concentrate
- 4 oz dried egg noodles, cooked until al dente
In a large pot heat olive oil over medium high heat. When hot add carrots, onion and celery and cook 2-3 minutes stirring frequently. Add some parsley, thyme, and minced garlic cloves. Cook until vegetables are soft, about 5 minutes.Add the chicken, broth, and water. Bring to a boil then turn heat down to simmer for about 30 minutes. Stir in the chicken boullion concentrate once the soup is simmering.While soup is simmering, cook egg noodles according to package until al dente.Add cooked noodles to soup and serve with crackers if desired.Notes: Prep time does not include making your own stock. If making your own stock add about 1-1/2 hours to your time.
DetailsPrep time: Cook time: Total time: Yield: 6 servings