Saturday, October 10, 2009

Chicky Soup

Homemade Chicken Noodle Soup
(serves 6)

1/2 Tablespoon butter
2 teaspoons olive oil
1/4 onion, finely chopped
2 garlic cloves, finely chopped
2 carrots thinly sliced
2 ribs of celery, thinly sliced
1 cup cooked chicken, shredded or cubed (I used shredded rotisserie chicken)
42 oz chicken broth* (if eating the same day, you will only need 28 oz)
8 oz frozen egg noodles

1. Sauté onions in butter and olive oil on medium low heat until softened, about 6 minutes. Add garlic and stir constantly for another minute.
2. Add the carrots and celery and cook for another 4-5 minutes, or until you think you need to add more oil. Instead, add a splash of chicken broth into the pot, cover and let vegetables soften for another 2-3 minutes.
3. Add chicken and 28 oz of chicken broth, turn heat up to high and bring soup to a boil. Add egg noodles and cook for 15-20 minutes. Serve and enjoy!
*If making ahead of time, let cool then refrigerate. When you’re ready to eat, add in an additional can of chicken broth (14 oz) as the egg noodles will have soaked up the majority of the broth, heat and serve!

This recipe & photo is taken from Iowa Girl Eats. I made it for Friday night game night at the Boones and it was enjoyed by all - minus Ryan and Lance who thought that chicken noodle soup is for sick people. Everyone else gobbled it up and rightfully so, it was very good. We played Bananagrams and one other game that I have forgotten the name of ...

No comments: