11/12/2008

Mmmmm.... Chicken Noodle Soup

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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!

Ingredients:


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


Directions:


- 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.

Makes Approximately 6 servings

3 comments:

Emily said...

This sounds delicious - I love tarragon! We're having a comfort food recipe contest and would love to have you enter one of your best recipes. Recipes can be submitted to MarxFood.com

Aubs said...

I am not the best cook and my common sense is not too high either. This sounds like a good recipe for me. Do you take the basil leaves out once you have cooked the recipe? How is it reheated? Can you freeze soup?

Niccole said...

I edited the blog to explain things a little better. You chop the basil and leave it in the soup, and the broth/chicken freezes well as long as you do NOT add the noodles before you freeze.

To reheat you just put it all back in a pot and warm it up. The noodles do get a little mushy from reheating but it's still tasty. You could also only put as many noodles in the broth as you think you would eat in one meal, and then when you reheat the broth add more dry noodles and allow them to cook. I haven't tried it, but it seems like a good solution.