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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
Ingredients:
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
Instructions:
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
more.
Discard the
bay leaves.
Season to
taste and serve with a sprinkling of fresh, minced parsley, if desired.
Notes:
…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.
Read
more and enjoy this amazing recipe and many more when visiting pictureperfectmeals
Licensed under a Creative
Commons Attribution-NonCommercial-NoDerivs 3.0 Unported
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