So I was asked to make a soup for a Church event a couple of weeks ago, chicken noodle to be exact, so I fell back to my tried and true recipe. This one is good for what ails ya, ask the Sous Chef, she has received it more than once!! LOL This one comes from my old Better Homes and Gardens, the very first cook book that started me on this incredible journey!! But here ya go, Chicken Noodle Soup....(Low fat by the way) 4 1/2 cups chicken broth 1/2 cup chopped onion 2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed 2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed 1/4 tsp pepper 1 bay leaf 1 10 oz. package frozen mixed vegetables 1/2 cup medium noodles or other small pasta 2 cups cubed cooked chicken or turkey 1 14 1/2 oz. can tomatoes, cut up In a large saucepan combine chicken broth, onion, basil, oregano, pepper, and bay leaf. Stir in vegetables. Bring to boiling; stir in uncooked noodles. Return to boil; reduce heat. Cover; simmer 8 minutes or till noodles are tender but still firm and vegetables are crisp-tender. Discard bay leaf. Stir in chicken or turkey and undrained tomatoes; heat through. Makes 8 cups. (6 main dish servings) But here ya go, my Fluffy Chef tired and true good for what ails ya, git ya on your feet again, chicken noodle soup. Like most things this is a recipe, I invite you to play with it, use the noodles or pasta you like. I salt and pepper to taste. I am a firm believer in making a recipe your own. This will point you in the direction, how you get there is up to you!! So enjoy the soup and most of all......Stay Fluffy!!
Posted on: Mon, 01 Sep 2014 19:41:44 +0000
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