Wednesday, October 3, 2012

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6.

I increased the amount of veggies and broth in this fantastic soup.  It's such a simple recipe, and such a classic dish, I'm disappointed in myself that I haven't been making this for years already.  This winter, though?  We will eat it.  A lot.
Adapted from: Iowa Girl Eats

1 Tablespoon butter2 teaspoons olive oil1/2 onion, finely chopped2 large carrots (or about 20 mini carrots), thinly sliced2 ribs celery, choppedsalt & pepper2 garlic cloves, minced2 chicken breasts, shredded or cubed64 oz chicken broth* (buy an extra can if you plan to make-ahead; see note)8 oz frozen egg noodles

Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.

Add in minced garlic and saute for 1 minute, stirring constantly.
Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve with a good hunk of bread and enjoy!
*If pre-making, let cool then refrigerate. You will need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.

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