It’s been so cold here. Weather that we are not used to and only appreciate for a short time, to be sure! Yesterday Mr. Picky Eater requested chicken noodle soup for dinner tonight. I didn’t mind because it’s pretty easy and doesn’t take very long at all. I grabbed some chicken breasts from the freezer to let them thaw for 24 hours in the fridge. Once that was done, I cubed them up and got started.
First, I put 1 Tablespoon of butter in the bottom of my Dutch oven and let it melt. Then I added the chicken and let it brown well.
I took out the chicken and using my small food processor, put some of the chicken in and chopped it up a bit. Then I put the chopped onion, garlic, carrots, and celery along with 1 tablespoon of butter into the Dutch oven and let it cook just until the veggies get tender.
I also add a pinch of dried thyme that I rubbed in my hands to release the aroma.
After they veggies are tender, I add 1 cup of water in which a chicken bouillon cube has been dissolved.
Then I add 2 quarts of chicken stock and bring the whole thing to a hard boil.
Finally, I add back in the chicken and the noodles and allow to cook about 15 minutes – then serve!
Here’s the recipe:
2 Tablespoons butter
½ Cup Carrots
½ Cup Onion
½ Cup Celery
3 cloves garlic chopped
¼ teaspoon thyme
2 quarts chicken stock
1 chicken bouillon cube plus 1 cup hot water
1 Lb. chopped chicken breast
4 ounces dry egg noodles (I use an Amish brand)
Dash of cayenne added at the end – if desired.
