Sunday, October 9, 2011

Working Mom's Recipe of the Week

Classic Chicken Noodle Soup
Servings = 8
Time = 30 min

2 chicken breast halves
1/2 bag egg noodles
4 c chicken broth
1 small yellow onion, chopped
2 medium carrots, sliced
1 celery stalk, sliced
1 can corn, drained
1 tsp dried parsley
1/2 tsp thyme
salt and pepper to taste

Place chicken breasts in a Pyrex bowl with a lid and cook in microwave until done through, flipping once - about 10 minutes. While the chicken is cooking, chop the veggies. When the chicken is done, remove to a plate and let cool.

Cook egg noddles according to directions, omitting the oil. While the noodles are cooking, in a large pot add chicken broth, veggies and spices. Bring to boil, stirring frequently. Shred or cut up the chicken and add to pot along with drained noodles. Taste and adjust spices.

Notes - You can use any spices you like - basil, rosemary, oregano. You can substitute turkey for chicken. You can also use any veggies you like in the soup. To make it vegetarian, omit the chicken and use vegetable broth.

Picture - Jordan, 9 yrs old, helping me chop veggies. She is wearing goggles because the onions make her eyes water. Believe it or not, the goggles actually work.

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