My husband was suffering from the effects of pollen so I decided to be a domestic diva and make him some chicken noodle soup from scratch. I searched for the perfect recipe,and after combining a few, I came up with what my mother and son have both heralded as the world's best chicken noodle soup. (The sick husband is not one for extreme compliments). Not only did it taste great, its aroma was capable of pulling my husband out of his pollen induced coma. Wait there is more.The most exciting thing about this soup is that I made it using just ONE pot! Can you say easy cleanup?. I will be making this again and again.
Ingredients:
1 tablespoon butter
2 tsp minced garlic
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
4 (14.5 ounce) cans chicken broth (Swanson is my favorite)
1 (14.5 ounce) can vegetable broth
1.5 to 2 pounds chopped uncooked chicken breast (bite size pieces)
1 tsp dried oregano
1 tsp dried basil
1 pinch of thyme
a dash or 2 of poultry seasoning
salt and pepper to taste
3 cups uncooked extra wide egg noodles
In a large pot saute garlic, onion, celery and carrots in the butter. While the vegetables are cooking, cut up the raw chicken into bite size pieces. I actually used close to 2 pounds of chicken in mine. When the vegetables are tender, add the chicken, vegetable broth, and chicken broth to the pot. Add the oregano, basil, thyme, poultry seasoning, salt, and pepper and bring to a boil. Reduce heat, cover, and cook on medium for twenty minutes. Add the egg noodles to the broth and cook for another ten minutes.
Serve it up and wait for the compliments!
Ingredients:
1 tablespoon butter
2 tsp minced garlic
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
4 (14.5 ounce) cans chicken broth (Swanson is my favorite)
1 (14.5 ounce) can vegetable broth
1.5 to 2 pounds chopped uncooked chicken breast (bite size pieces)
1 tsp dried oregano
1 tsp dried basil
1 pinch of thyme
a dash or 2 of poultry seasoning
salt and pepper to taste
3 cups uncooked extra wide egg noodles
In a large pot saute garlic, onion, celery and carrots in the butter. While the vegetables are cooking, cut up the raw chicken into bite size pieces. I actually used close to 2 pounds of chicken in mine. When the vegetables are tender, add the chicken, vegetable broth, and chicken broth to the pot. Add the oregano, basil, thyme, poultry seasoning, salt, and pepper and bring to a boil. Reduce heat, cover, and cook on medium for twenty minutes. Add the egg noodles to the broth and cook for another ten minutes.
Serve it up and wait for the compliments!
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