Sunday, January 2, 2011

Easy and Quick Chicken Noodle Soup for What Ails You

This is a great soup to take to a friend who is under the weather or to chase away a wintery day.

1 tablespoon butter

I large onion finely chopped

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth
(or skip this and add another can of chicken broth)

1/2 pound chopped cooked chicken
( I use the roasted chicken they sell in grocery deli)

1 1/2 cups egg noodles

1 cup sliced carrots

2 tsp minced garlic (the kind that comes in a jar is great)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Parsley - chopped fresh or dried

salt and pepper to taste

If desired, use a small amount of rosemary and/or thyme

Green Onions, chopped - to top soup (if desired)

In a large pot over medium heat, melt butter. Cook onion, carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, garlic, salt and pepper.

Bring to a boil, then reduce heat and simmer 20 minutes before serving - or make in the crockpot on low and cook for hours. (Just wait to add the noodles in the last half hour.)


Add a can of corn (drained) and a can of cream of chicken soup

Add thyme

** I like to use homemade noodles - from farmer's market

Add a cup of green onions sliced before serving, if desired