Monday, January 13, 2014

Quick & Easy Chicken Noodle Soup

'Quick & Easy Chicken Noodle Soup'
Source: Adapted from The Two Bite Club


3 tablespoons butter
1/2 an onion, diced
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground marjoram
salt and pepper to taste
2 cups chicken, cooked and chopped
6 cups chicken stock
1 1/2 cups uncooked egg noodles
1 bay leaf


1. In a large soup pot, melt butter over medium heat. Add the onions, celery, carrots, basil, oregano, marjoram, salt and pepper and saute for 5 minutes.

2. Add the shredded chicken, chicken stock, egg noodles and bay leaf.

3. Raise heat to high and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Season with salt and pepper to taste.


1 Year Ago Today:


2 Years Ago Today:


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

No comments:

Post a Comment

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife