Friday, March 4, 2011

Chicken Noodle Soup


Having used the left-overs of Love-Day Rotiesserie Chicken to make Chicken Broth I had ample amounts of tender chicken meat and some additional broth that didn't make it into the freezer. Without hesitation, and with hopes of 'curing' an ailing husband of mine, I set about to concocting a bit of Chicken Noodle Soup.


In a sauce pan saute 1 Onion, chopped, 1 carrot, chopped and 1 clove Garlic, minced. When onions are transparent add 2-3 cups Chicken Stock + Water or Tea and 1-2 cups Chicken pieces. Bring broth and veggies to a boil. Season with Rosemary, Thyme, Salt and Pepper. Add a handful of Noodles (egg, wheat, udon, etc) and continue boiling until noodles are tender. Serve into bowls and chow down!

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