Thursday, January 1, 2015

Chicken Noodle Soup

Serves 6-8
  • 2 TBS unsalted butter
  • 2 TBS extra virgin olive oil
  • 1 onion, peeled and diced
  • 4 celery stalks, diced
  • 1 C carrots, shredded
  • 1 tsp minced garlic
  • salt and pepper
  • 2 quarts chicken broth
  • 2 C wide egg noodles
  • 2 C chicken, cooked and shredded [I use store-bought rotisserie]
In a large pot over medium heat, melt butter and olive oil; add onion, celery, carrots, garlic, salt, and pepper. 
Cook stirring occasionally, until vegetables have softened, about 7 minutes.
Add the chicken broth and simmer for 10 minutes.
Stir in chicken and noodles and simmer until the noodles are cooked, about 10 minutes.
Add more salt and pepper if needed.
Garnish with fresh parsley.

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