Chicken Noodle Soup

December 7, 2009 – 5:46 pm

Core warming soup for another chilly Northwest evening. I used leftover meat from a rotisserie chicken that we had on Sunday rather than browning the meat, so it was even faster to make. We had this with some warm ciabatta bread to dip in the broth. Very satisfying 🙂

Chicken Noodle Soup
Serves 4

1 tbsp olive oil
1 tbsp butter
1 lb skinless boneless chicken thighs, cut into small bite-sized pieces
10 baby carrots, or 4 regular carrots, cut into coins
3 cloves garlic
1 tbsp grated fresh ginger
2 quarts low sodium chicken broth
¼ tsp black pepper
¼ tsp thyme leaves
¼ tsp dried parsley
dash cayenne pepper
4 oz dried egg noodles

Heat the olive oil and butter over medium high heat in a large sauce pan. Add the chicken and brown on all sides. Add the carrots and saute until just turning soft. Press the garlic into the oil and when it starts to sizzle and turn golden, add the ginger. Add the broth and seasonings and bring to boil. Add the noodles and cook as directed on the package, usually about 10 minutes. Serve hot with bread.

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