Friday, December 9, 2011

Nearly Homemade Chicken Noodle Soup

It might not be the best photo in the world, but don't let that fool you.  This soup is awesome.  I put a few shortcuts in the recipe, so it only takes about thirty minutes to get this soup from "stack of stuff in the fridge" to "piping hot and ready to go."  Try it.  You'll never give Campbell's a second glance again.

Nearly Homemade Chicken Noodle
(serves 4)

2 tbsp olive oil
4 large carrots, diced
1/2 medium onion, very finely chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
4 cups low sodium chicken broth (I used 1 box, Swanson brand)
2 cups cooked chicken, shredded (I used 1/2 a rotisserie chicken)
egg noodles, to taste (I used 1/2 bag of whole wheat egg noodles)

In a large saucepan or small dutch oven, heat olive oil over medium heat.  Throw in the carrots, and let them cook for about five minutes, occasionally giving them a toss.  Then add in the onions, salt, pepper, and Italian seasoning.  Toss everything around, and let it cook for another 5 minutes.  Pour in the broth, increase the heat to medium high, and bring it to a boil, stirring occasionally.  Add the chicken and egg noodles, and continue boiling until the noodles are done (about ten minutes).  

Serve it up with a grilled cheese, pb&j, or even a baguette, if you're feeling fancy.

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