|Recipe from: pictureperfectmeals|
Image credit: Cheryl and Adam
Chicken Noodle Soup
“Maybe it’s our strong link to childhood that conjures up fond memories of being fed this nurturing and healing broth when we were sick.” Cheryl and Adam
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 onion, peeled and diced
4 celery stalks, small-diced
4 carrots, peeled and small-diced
1 teaspoon minced garlic
2 bay leaves
Kosher salt and freshly ground black pepper
2 quarts chicken stock or broth
3 cups cooked chicken, shredded or diced
2 cups wide egg noodles
In a large pot over medium, heat the butter and olive oil.
Add the onion, celery, carrots, garlic and bay leaves.
Season with salt and pepper.
Cook until the vegetables soften, about 7 minutes, stirring occasionally.
Add the stock and simmer for 10 minutes.
Stir in the chicken and noodles and simmer until the noodles are cooked, about 10 minutes
Discard the bay leaves.
Season to taste and serve with a sprinkling of fresh, minced parsley, if desired.
…from the Picture-Perfect kitchen:
Planning: Store-bought rotisserie chicken is a great time-saver.
Product Purity: For an even richer soup, poach 3 skinless, boneless chicken breasts in the
stock until they’re cooked through. Remove the chicken with a slotted spoon and when cool
enough to handle, shred the chicken and proceed with the recipe.
Presentation: For a different looking soup, you can substitute another pasta, like vermicelli
or angel hair pasta.
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