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Chicken Noodle Soup

This is my hubby's favorite soup. I am not much of a chicken noodle kind of girl but this soup is very tasty. :) We haven't been up to snuff lately because of all the temperature changes we have had here in Texas. For dinner I usually whip out a big steaming bowl of this magic cure all. Now I really wish it was a cure all but it sure is warming, filling and down right tasty.

** 10/2012 - I updated this recipe to add extra celery, carrots, and some butter. Original had 1 11/2 cups each for veggies and 3 Tablespoons butter.

Chicken Noodle Soup

  • 6 Tablespoons butter, divided
  • 2 bay leaves
  • 1 3/4 cups celery, diced or sliced
  • 1 3/4 cups carrots, peeled & diced
  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon rosemary
  • 8 1/2 - 9 1/2 cups chicken stock, homemade or good quality
  • 1 1/2lbs. chicken, cooked & bite size or shredded
  • 10 oz. egg noodles
  • 1 Tablespoon parsley, fresh
  • salt & pepper, to taste
  • dash cayenne pepper, opt.

Cooking Directions

  1. *In a large dutch oven or stock pot melt 2 Tablespoons butter over medium high heat. Add celery and cook about 2 minutes. Then add carrots, onions, bay leaves. Season with salt & pepper. Cook until tender but not brown and 5 to 10 mins.
  2. Add garlic, thyme, rosemary and stock. Bring to a boil stir in noodles. Reduce heat to simmer and allow to cook for about 6 mins. Stir in chicken and let simmer for about 15 mins. Add in remaining butter and season with parsley, cayenne, salt and pepper. Allow butter to melt then serve.

Feeds 6 to 8

Source: Forkful Of Comfort

Linked to: Weekend Potluck

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dfoday said...

Delish!! I am a batch for my sick fam and it cheered everyone up. Thanks.

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