Monday, March 7, 2011

Chicken Noodle Soup

Please read my Chicken Stock post before reading this one. This post is a continuation of that one. Thank you!



EVOO or Butter
1 Leek bottom white and lite green parts only - sliced and cleaned
2 Celery Ribs - cut into small pieces
Garlic - chopped
Ginger - chopped or grated
10 cups Chicken Stock
Fresh Parsley - chopped
2-3 Carrots - sliced
2 cups Chicken (cooked) - shredded or chopped
3/4 - 1 1/2 cups Noodles (depending on how noodlely you like your soup)
s/p



Heat the oil in a large pot.

Add your leeks and celery. Cook for two minutes.



Stir the garlic and ginger into the pot. Cook for another two minutes.



Carefully add the stock to the pot.



Bring the stock to a boil.



Mix in the herbs, carrots, chicken and noodles.



Stir occasionally.

Taste your soup and season it with salt and pepper if needed.

The chicken noodle soup is done when the noodles are cooked.



Finish with fresh parsley if desired and serve with crackers or bread.



Bon App├ętit!

4 comments:

  1. Is that little scalloped oval bowl Pfaltzgraff pottery? (I know this has nothing to do with your wonderful dish.)

    ReplyDelete
  2. The bottom of the dish says 'Federalist Ironstone -Made in Japan'

    ReplyDelete
  3. Hello

    GoodDay, im just browsing the internet and i found you blog, i just want you to know that i really enjoy reading some of your post

    thank you for the information you share withn us

    -Kathy

    ReplyDelete
  4. Thank you Kathleen! I hope you check back soon.

    ReplyDelete