I made a great batch of Chicken Noodle Soup last night, and with the sick season just around the corner I thought I would share the useful recipe!
1 large chicken breast
10 fresh basil leaves, finely chopped
Pinch of black pepper
1 tsp tarragon leaves
1 tsp parsley
2 tsp onion powder
4 cans or boxes of chicken stock
3 cups of water
¾ bag of egg noodles
- In a large pot over medium heat combine the broth, carrots, celery, onion powder, chopped basil and ground black pepper and allow to cook.
- In a medium saucepan over medium high heat combine the water, ginger, parsley, tarragon, and chicken. Allow to cook until chicken is done. Once chicken is done chop it up.
- Add the chicken and water to the broth mixture, bring to a boil and then simmer for 30 minutes. Bring to a boil once again and add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles are al dente and vegetables are tender.
* To Freeze: Before adding the noodles allow the broth to cool, and put in freezer container of choice. When ready to use put the thawed broth in pot, bring to a boil, and then add the egg noodles.