Tuesday, December 16, 2008

Chicken Noodle Soup

This is a recipe that I use a lot in the winter. I bet by now you can tell I cook a lot of soups! They are easy, one pot meals that leave one feeling warm and toasty! What could be better? We got out of school at 1:30 yesterday so I had a little extra time for dinner preparation. This recipe allows for leftovers too!

10 cups of chicken broth- or 10 cups of water with chicken bullion cubes to taste (probably around 8)

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onions

1 to 2 T of garlic (fresh or dried)

2 cups of cooked shredded chicken (great if you have left overs)

2 cups of pasta

In a big pot saute carrots, celery, onions, and garlic with about one or two tablespoons of olive oil until they are soft (about 10 minutes). Add broth and bring to a boil. Add in chicken. Simmer for about 20 minutes. Add noodles about 15 minutes before you serve. Serve with crackers or bread! Enjoy!

*you can buy chopped onions, carrots and celery at the store prepped for you- each back contains about 3 cups- right at what you need for this- it saves time. I do like to cook it down a bit more however!

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