Tuesday, May 13, 2008

Hearty Chicken, Vegetable, and Noodle Soup

I have been wanting to post some recipies for quite a while now, but the ones i want to post are a bit lengthy and i havent wanted to type them.
Tonight i made Hearty Chicken, Vegetable, and Noodle Soup, and its short...so here you go! :)

Its from Cook's Country...which i can't say enough about! I get a magazine from them every 2 months. This recipe was from the Feb/March 08 issue...in the 30 minute meals section!! it took me not a minute more! And i think its good enough to post!

It says it serves 4. I added some extra veggies and pasta, and it easily would serve 8.

3 T butter {calls for unsalted. either works...just adjust the salt later}
1 onion, chopped
1 celery rib {i used 2 and will use 3 next time}
2 peeled carrots {i used two handfulls of baby carrots} sliced
2 teaspoons minced fresh thyme {im sure fresh is better but i used 1t dried}
8 C chicken broth {i highly recommend Better Than Bouillon*}
4 ounces egg noodles {4 ounces is about 2 C. i used closer to 3.5 cups}
1 Rotisserie chicken. skin discarded, meat shredded. {all of the rotisserie chickens at walmart
today had expired. so i just boiled 3 frozen chicken breasts. it worked just fine, thoguh the
rotisserie would have probably been more flavorful}
1 C frozen peas

Melt butter over med-high heat. cook onion, celery, carrots, thyme and 1/2 t salt {less if salted butter} until lightly browned, about 5 minutes. Stir in broth and simmer, covered, until vegetables are softened, 10-15 minutes.
Add noodles to pot and simmer, uncovered, until tender, about 5 minutes. Off heat, stir in chicken and peas until heated through, about 2 minutes. Add salt and pepper to taste. Enjoy.

Easy, right?

*Better Than Bouillon is a chicken base{or beef, turkey, mushroom, lobster, ham....}. 1 teaspoon = 1 cube = 8 oz can. The jar cost about $3.5 at walmart and makes 9.5 quarts of bouillon. Its usually on the top shelf a bit down from the boxes of bouillon.


Heather said...

Sounds good. My soup turns out different every time I make it cause I'm always changing things. How about olive oil instead of butter?
If you ever want fresh thyme, I've enough for an army; just stop by and get some. But I still use dried myself sometimes when I'm in too much of a hurry to go out to the backyard!

Playful Professional said...

Hmm this does sound delicious, and I'm always looking for new food ideas. Did it still only take you thirty minutes with cooking the chicken?