Tuesday, November 9, 2010

Tasty Tuesday: Homemade Chicken Noodle Soup

Now that you've gone to the village chicken lady and have your very fresh chicken (See last week's Tasty Tuesday post by Carrie), you're ready to get cooking! Some homemade chicken noodle soup will keep you warm this fall!

You'll need:
approx. 1lb of chicken, cut up into 1 inch cubes
6 cups of chicken broth
2 cloves of garlic
celery, sliced
carrots, sliced
1/2 bag of egg noodles
Salt and Pepper to taste


This is a pretty easy recipe, as most soups are; it just takes a little time to let the flavors blend.

To do:
In a large pot, put the chicken and chicken broth on medium high heat.

Add the two peeled garlic cloves; the best way to make sure you don't lose these is to spear them with a toothpick, so you can find them later. You don't want someone thinking they are going to take a bite of chicken and get garlic instead!

Once the chicken is white, add the veggies. Cook for 1o minutes to soften them up, then add the egg noodles and salt and pepper to taste. It's also kind of nice to add some lemon juice if you like that.

Turn the heat down to low and cook for at least another 30 minutes; the longer you let it cook the more the flavors will be blended.

This'll warm you up on a cold winter's night!

4 comments:

  1. sounds so yummy! I love chicken noodle soup! :)

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  2. Mmmm, yummy. We just had chicken noodle soup last night - Chinese style. I added a little soy sauce (maybe a tablespoon) and 2 tsp of ground ginger to the broth, then cooked in rice stick noodles instead of egg noodles. Now, though I have a hankerin' for the traditional version. Thanks!

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  3. This sounds so yummy. Nothing better than a big bowl of chicken noodle soup. What arpon is that pictured? It's so pretty.

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  4. It's the Molly apron, which sadly we sold out of last week!

    :) Molly is my all time favorite, so I hope that we can find some similar fabric for a future product.

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