Janine Thomson

Serving the Westshore with quality, integrity & accuracy.

Chicken Noodle Soup


Who could resist a great cup of Chicken Noodle Soup? This simple recipe can be done in no time flat, and can serve up to 8 people. Even when the kids are in bed with a cold, this is what they pine for. 
For so many reasons this soup does justice, and that is 1) its healthy 2) its simple to make 3) you got enough leftover soup to last for a few days (depending on how many your feeding 4) its always the way to go for those that are dealing with the winter sniffles & sore throats.
Generally I try to saute up the vegetables together before adding anything else, just to help with the texture and flavour. Add all the broth, herbs and chicken first before adding the noodles, if your not into the soppy noodle. I like a bit of crunch to my meals, it makes me feel like I'm eating something fresh. Otherwise, go for the gusto and add it all in at once.

Also, don't forget to prepare and cook your chicken before hand. I always like to cook a whole chicken and then tear the hell out of it for leftovers. Which of course, having leftovers gets me into the soup cooking mode. Midnight madness in the kitchen, i'd say!
With herbs, you can add or delete any herb your really want. For a cooking standard, I try not to prepare my meals with too many herbs and just keep it down to about 3 or 4. Adding in a bit of a zap here and there with pepper flakes makes the taste all the better. When your all finished, you can save a small pot for yourself or prepare the rest in tupperware containers to freeze for another time. 
2 tbsp. Butter
1 cup sliced carrots
1/2 cup diced celery
1/2 cup diced white onion
4 cups of low sodium chicken broth
4 cups of vegetable broth
2 cloves of garlic (minced)
2 cups of egg noodles
2 cups of cooked and shredded chicken meat 
1/2 tsp. dry basil
1/2 tsp. dry oregano
1/2 black pepper
1/4 tsp. dry thyme
1/2 tsp dried pepper flakes (optional)
Melt butter in large pot over medium heat. Add the diced carrots, celery, and onion. Cook for about 6 minutes until tender. Add in chicken & vegetable broth, shredded chicken, noodles, garlic, basil, oregano, pepper, thyme, and/or pepper flakes. Stir and bring to boil, then reduce heat on low to simmer for 20-25 minutes.
Serves 8
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