Monday, April 26, 2010

Chicken Noodle Soup

Because it's been while since I've posted and we haven't really been doing anything new I thought I would post a recipe.



Chicken Noodle Soup

1/2 bag of wide egg noodles (6oz) cooked and drained
(I use Ronzoni Smart taste. It's high fiber, for those of you counting points, but not gritty like some high fiber pastas)
2 chicken breasts cooked and shredded
2 quarts chicken stock or broth* (the boxes are usually 1 quart)
1/2 medium onion chopped
1 cup sliced carrots
1 cup sliced celery
1 1/2 Tbs. chicken flavored bullion

Bring water to a boil and cook noodles. While noodles are cooking add one quart of chicken broth vegetables and bullion to another pot and bring to a boil. Boil for 15-20 min. Drain noodles and add shredded chicken broth and vegetables. Add as much of the remaining chicken broth as desired.

*When doubling the recipe, use the same amount of broth
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