Sunday, July 15, 2012

Chicken Noodle Soup

I've been sick all week and I searched high and low for medicine that would make me feel better. I didn't find it on the medicine aisle, but this pot of Chicken Noodle Soup did the trick.
2 tbsp olive oil
1 medium yellow onion
3 cloves garlic
1/2 lb carrots
2 chicken breasts
1 tsp dried basil
1 tbsp dried parsley
1/2 tsp dried thyme
10-15 cranks cracked pepper
1 tbsp salt
6 oz egg noodles
1 lb potatoes
Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with olive oil for 3 minutes. Add the carrots and potatoes to the pot and continue to saute. Add the chicken to the pot along with the basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. After an hour of simmering, remove the chicken from the pot. Using two forks shred the chicken. Season the broth with salt. Add the noodles to the pot, turn the heat up to high and boil the noodles until tender. Return the shredded chicken to the pot, add two more cups of water. Taste the season again with salt if needed. 

E: 9
A: 9
T: 7 - I didn't like simmering for an hour
HH: 9 - He was definitely a fan of a hearty soup during Sydney winter

Original recipe from this awesome website, Budget Bytes

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