Sunday, April 7, 2013

Semi-Homemade Chicken Noodle Soup

I love chicken noodle soup, especially when I'm sick.  I've always wanted to make homemade chicken noodle soup but I never wanted to spend all day making it.  The idea of making your own stock from scratch and such is just a daunting task that I'm not ready to face yet.  This is a good alternative for me.  About 30 minutes in the kitchen and you're ready to go! 

I got this lovely recipe from Table for Two, stop by and show them some love and check out some of their other delicious recipes!

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2 Tbsp unsalted butter
1/2 large onion, diced
4 carrots, chopped
4 stalks of celery, chopped
1- 1.5 lbs boneless skinless chicken breasts, cubed (small pieces)
1/8 tsp Italian seasoning
4 cups chicken stock
2 cups water
1/2 tsp dried sage
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
6 oz. egg noodles

  1. In a large stockpot, melt butter then saute onion, carrots, and celery until soft and tender, about 5 minutes. Add the chicken in and sprinkle with Italian seasoning. Cook until chicken has mostly cooked through, about 5 minutes.
  2. Add in the chicken stock, water, dried sage, salt, and bay leaf. Bring to a boil then let simmer for 30-40 minutes.
  3. In the last 5 minutes of cooking, add in the egg noodles.
  4. Taste and adjust seasonings as needed.
  5. Serve hot.
  6. Store in an airtight container in the refrigerator for up to a week. (or freeze!)

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