Friday, January 30, 2009
Home-made chicken noodle soup ...
There's nothing better for your body or your soul than chicken soup from scratch, a proven cold, hangover and bad-mood-cure. It's soothing and comforting, something we all need when we're under the weather. I have to admit I always use chicken stock from a can, but at least I get the low sodium variety!
EASY CHICKEN NOODLE SOUP WITH VEGETABLES AND EGG NOODLES
• 2 large cans low-sodium chicken broth
• 1/8 teaspoon ground black pepper
• carrots, thinly sliced
• celery, thinly sliced
• onion to taste
• 6 oz. uncooked egg noodles
• 3 cooked chicken breasts, cubed
• 1/2 tsp. dried leaf thyme
• chopped fresh parsley
• 1/4 tsp. poultry seasoning
• 1 bay leaf
Combine chicken broth, pepper, carrot, celery, onion, bay leaf, parsley and poultry seasoning in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add cooked chicken and boil for 5 to 10 minutes longer, or until noodles are tender. Remove bay leaf. Sprinkle with chopped fresh parsley just before serving. I suggest cooking the noodles separately and adding them to the soup just before serving.