Chicken Noodle Soup
photo by Katanashrp
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 29.58 ml extra virgin olive oil
- 1 medium white onion
- 2 garlic cloves
- 1 carrot
- 1 celery rib
- 4.92 ml dried thyme leaves
- 1 dried bay leaf
- 709.77 ml chicken stock
- 1 cooked chicken breast, cubed (about 1 cup meat)
- 236.59 ml wide egg noodles
- salt
- fresh ground black pepper
directions
- Cook the curly noodles in plenty of salted boiling water for 5 minutes. Drain and set aside.
- Meanwhile, dice the onion, mince the garlic, peel and dice the carrot, and dice the celery.
- Heat the olive oil over medium heat.
- Add the onion, garlic, carrots, celery, thyme, and bay leaf, with a good pinch of salt. Cook, stiring often, for 6 minutes.
- Add the chicken stock, and bring to a boil.
- Reduce the heat to a simmer, add the drained noodles and the chicken, and simmer for 2 - 3 minutes.
- I like this with lots of freshly ground black pepper on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
<img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">