Tuesday, April 24, 2012
Chicken Noodle Soup with Homemade Stock
This is no ordinary chicken noodle soup. The homemade stock made in the crock pot elevates it to a meal worth thinking about, waiting for, and devouring on a normal day—not the sort of day you usually associate with chicken noodle soup: the day when you are sick, tired, worn out and need something to warm you through. No, this is not that kind of soup, although it would work wonders on those days too. The simplicity of this soup is its strength. Combine a delicious stock with chicken, a few vegetables, some seasonings, and a small serving of noodles and you’ll have a flavorful soup that will put the store-bought, canned version to shame!
3 cups of homemade stock
1 cup carrots, chopped
2 stalks of celery, chopped
1 onion, chopped
1 chicken breast, cooked
1 cup of noodles, uncooked
salt & seasonings (thyme, oregano, whatever you wish)
parsley to garnish
Soften the carrots, onion and celery with a TB of butter or a touch of oil for about 5-7 minutes. Add all of the remaining ingredients except the noodles. Simmer for 20 minutes. Add the noodles, bring to a boil then reduce to a simmer for 10-15 minutes or until the noodles are tender. Sprinkle with parsley if you wish.
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