Cassie’s Ruminations

Chicken Noodle Soup

Yesterday brought another chilly and drizzly evening, so I made some chicken noodle soup for dinner. This was a pretty fast and easy meal that hit the spot. It’s easy to scale up to serve more, and feel free to add more or less noodles or broth to get the ratio that you like. I used my coarse microplane to grate both the garlic and the ginger. It was faster and easier than mincing.

Chicken Noodle Soup
Serves 2

1 tbsp butter
1 skinless boneless chicken breast, about ½ lb
5 baby carrots or 1 large carrot, cut into coins
2 cloves garlic, pressed or finely minced
½ inch of a hand of ginger, grated – about 1 tsp
6 cups chicken broth (I use Swanson Natural Goodness – i.e. reduced sodium)
5 oz egg noodles (about 3 cups)

Melt the butter in a large sauce pan over medium heat. Add the garlic and ginger and stir until fragrant and just starting to color. Add the chicken and carrots. Leave the chicken alone until it gets nicely browned, then stir and brown the other side. Add the broth and turn the heat to high. Bring to a boil then add the egg noodles. Reduce heat to medium high and boil the noodles as directed on the package, usually about 8 minutes. Serve hot.