Saturday, September 25, 2010

Herbalious Chicken Noodle Soup

The other night I made the most scrumptious soup never. Who ever new chicken noodle soup could be this good? I sort of had my own way to the recipe in the Better Homes cookbook adding oil, more veggies, parsley,  and more noodles. The more I cook the more I get a sense of what goes with what and how much of that ingredient I like. I'm more of a "to taste" sort of person than following a recipe to the T. Well, for baking I follow it! So, I reworked some of the ingredients to suite me and even how to prepare it.
Someone really needs to start working on scratch and sniff computer screens.
Let's start with the soup backbone. Onions and celery. Soup wouldn't be soup with out these two things. Add to the backbone a little support with herbs then add the body. Your finished product is a masterpiece.

Rachel's Chicken Noodle Soup
2 c cubed chicken (cooked or uncooked)
1 1/2 tbs oil
1/2 c celery
1/2 c onion
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
48 oz can chicken stock
16 oz. package of frozen veggies
1 c egg noodles
pepper to taste

Pour about 1 1/2 tbs of oil into pot and cooked chicken in it.(Skip if already cooked) Remove chicken and place onions, celery, and herbs into pot and cook until onions start to appear translucent. Add in chicken stock and veggies. Wait until it boils then add noodles. Wait for it to return to boiling and turn the heat down to low and cover for 8 minutes. Add in chicken and heat until chicken is warm.
Serve on a nice chilly Autumn day.


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