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Wednesday, November 9, 2011

Chicken Noodle Soup

Cold days seem to be begging for a pot of homemade chicken noodle soup.
I love it herb-y and hot with a side of warm, whole-wheat rolls.
Chicken Noodle Soup

2 tbsp. olive oil
1 1/2 tbsp. minced garlic
1 cup chopped onions
2 chicken breasts, cubed
4 cups chicken broth
2 cups water
1 1/2 cups chopped carrots
1/2 cup chopped celery
1 cup peas
2 cups egg noodles
1 tbsp. onion powder
1 1/2 tsp. garlic powder
2 tsp. parsley
1 1/2 tsp. sage
1/2 tsp. pepper
1/2 tsp. thymne
1/4 tsp. paprika

Heat oil in large pot.  Add garlic and onions.  Cook until browned.  Add chicken.   Saute until cooked.  Add chicken broth and water.  Bring to a boil.  Reduce heat to medium (or until soup is softly boiling).  Add remaining ingredients.  Cook until noodles are soft, adding water as necessary.

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