September 4, 2009

Chicken Noodle Soup

Rachel Ward

Either 4 cans chicken broth, or 4 c. water and chicken bouillon or a mix
2 med. Carrots, chopped
2 med. Stalks celery, chopped
2 c. cooked egg noodles
Chopped cooked chicken

(This is my own made up recipe, so bear with me.) Heat chicken broth and chopped chicken in large pot. Meanwhile, boil carrots and celery and in separate pan cook noodles. Add thyme, rosemary to carrots. When veggies are finished cooking dump into chicken broth, water and all. Add bay leaf, more thyme, oregano, and basil, really any of your favorite herbs. Heat through. Drain egg noodles and add to pot. Remove bay leaf before serving.

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