Thursday, March 19, 2009

Homemade chicken noodle soup

Ingredients:
  • 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
  • 2 cup(s) water
  • 3 large carrots, peeled and thinly sliced
  • 3 small parsnips, peeled and thinly sliced
  • 3 stalk(s) celery, thinly sliced
  • 1 large onion, finely chopped
  • 3 1/2 cup(s) cooked, shredded chicken
  • 1/2 pound(s) extra-wide egg noodles
  • 2 tablespoon(s) minced parsley
  • 2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper
Directions:
1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.

2.
Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

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