Tuesday, August 30, 2011

Chicken Noodle Soup

This isn't a recipe per se because I don't exactly follow one... It's more of an ingredient list so you'll have to fiddle with amounts, but here goes:

I follow my cookbook recipe for the noodles (LOVE my pasta roller/cutter) and then wing the rest of it.

Sauté onion, carrot, and celery in olive oil and season with salt, pepper, basil, garlic.

Add chicken broth (either homemade or using Better Than Bouillon [or both]). Today I ran out of BTB so I used a packet of dry chicken gravy mix to boost the seasoning. I don't usually do that.

Dice up chicken breast and fry it in a little oil (I used coconut) in a separate pan. Season with salt, garlic, pepper, whatever is to your liking.

Add noodles and boil until desired tenderness. It totally depends on if you are using dry store-bought noodles, fresh homemade, frozen homemade... I never know how long to cook it. 10-12 minutes probably.

Add cooked chicken at the last minute and heat through.

See my post on "Homemade Pasta" for the noodle recipe. I use the whole batch of noodles when I make this soup.

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