March 23, 2011

Quick & Easy Chicken NOODLE Soup

I have had my littlest kiddo home from school sick this week. The stomach flu, YUCK! I mistakenly told someone that my kiddos had been unusually healthy this winter. I totally jinxed myself. Trying to find something that sounded good to my little one and that everyone else would enjoy for dinner was challenging. Chicken Soup!

She sipped the broth and ate some of the noodles. There were enough leftovers to feed her for lunch the last couple days. Today she had been up and around and everything has stayed down. Hallelujah! And she announce a few minutes ago that she was bored. That's always a good sign that we're ready to go back to school.

Has your family stayed healthy this winter?

Quick and Easy Chicken Noodle Soup
1 tablespoon Olive Oil
1/4 cup finely diced Onion
2 Garlic cloves, minced
2 ribs Celery, sliced thin
2 Chicken Breasts, sliced into thin strips
1 teaspoon Seasoning Salt
64 ounces Chicken Stock
2 cups Carrots sliced thin
1/2 pound Extra Wide Egg Noodles

(prep time 10 minutes, cook time 20 minutes, serves 6-8)

Heat olive oil in a pan, saute' onions, garlic, celery, and chicken over medium heat. Cook until chicken is just cooked through and no longer pink.

While chicken is cooking fill a sauce pan with water, lightly salt and bring to a rolling boil, add noodles and cook for 5 minutes. Do not over cook noodles, drain in colander and set aside.

Add sliced carrots to pot.

Now add 1/2 of the chicken stock.

Bring to a boil.

Cook until carrots are tender, about 8-10 minutes.

Add the remainder of the chicken stock and the noodles. Cook on low for 5 minutes longer. Serve with a French Baguette.

This soup is great for anytime you need a hearty dinner quick.

Hope you enjoy!

Mmmm Mmmm Good!

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