Comforting Chicken Noodle Soup Recipe
Ingredients
| Chicken broth | 8 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooked chicken | 2 Cup (16 tbs), chopped | |
| Tomatoes | 2 Medium, chopped | |
| 1/2 cup uncooked broad egg noodles | ||
| 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed | ||
| Pepper | 1/2 Teaspoon | |
| 1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed | ||
| Snipped parsley | 2 Tablespoon | |
Directions
MAKING
1) In a stockpot or a 6-quart Dutch oven, combine together the chicken broth, celery, onion, carrots and garlic.
2) Bring the mixture to a boil and reduce the heat.
3) Cook over low flame, uncovered for about 20 minutes and then add the tomatoes, noodles, chicken, basil, pepper and thyme.
4) Cook for another 8 minutes or till the noodles have tendered.
SERVING
5) Serve hot after garnishing with parsley.
1) In a stockpot or a 6-quart Dutch oven, combine together the chicken broth, celery, onion, carrots and garlic.
2) Bring the mixture to a boil and reduce the heat.
3) Cook over low flame, uncovered for about 20 minutes and then add the tomatoes, noodles, chicken, basil, pepper and thyme.
4) Cook for another 8 minutes or till the noodles have tendered.
SERVING
5) Serve hot after garnishing with parsley.
Chef
