Pages

Thursday, October 18, 2012

Chicken Noodle Soup

  • 1/2 medium Onion, chopped
  • 2 cans cooked chunck chicken breast, strained
  • 1 bag egg noodles
  • 1 1/2 c. sliced carrots
  • Water
  • 3-4 Chicken Bullion cubes
  • Parsley Flakes
Saute onions in a large soup pot with a little Olive Oil until the onions are translucent.
Fill soup pot 2/3 full of hot water and add bullion cubes.
Bring to a rolling boil and add noodles. Cook for the time on the package (mine was about 7 minutes).
Add carrots, and chicken and reduce heat to low and let simmer for about 10 minutes.
This is a great time to taste check to see if you need to add a little salt and pepper.
Sprinkle parsley flakes on top and serve.

----------------------------------------
This soup is so yummy! And its even better the next day for leftover night! I loved this recipe because it is so simple and really quick to make. Perfect for those sick days or on chilly fall evenings.

1 comment:

  1. Oh I've been looking for a good chicken noodle recipe! I'll be trying this next week for sure!!

    ReplyDelete