This is a very quick chicken noodle soup. It took about 1/2 a hour to make. This recipe was very good, and it had a hint of sweetness to it. My own recipe is similar to this except I don't use dill and instead I use oregano, parsley, basil, and garlic.
2 tablespoons olive oil
5-6 Celery ribs from heart to leafy tops, chopped
3-4 medium carrots, thinly slices
1 large onion chopped
1 bay leaf
salt and pepper to taste
8-10 cups chicken stock (recipe called for 8 but it was very thick so I added 2 more cups)
1/2 pound egg noodles
1 pound chicken, cut into bite-sized pieces
1/4 cup chopped dill
Heat the olive oil in a large soup pot over medium-high heat. Add the chicken and cook until no longer pink. Add the celery, carrots, onions, bay leaf and salt and pepper, to taste. Cook the vegetables until tender, about 10 minutes. Add the chicken stock and bring to a boil. Add in the egg noodles and simmer for 10 minutes, until noodles are tender. Stir in the dill and discard the bay leaf. Enjoy!
Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
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