Chicken Noodle Soup

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 

License.