Cassie’s Ruminations

Chicken Noodle Soup

Today was a chilly day here in the Pacific Northwest. Snow and cold rain all day. Tonight definitely called for some soup! I made a pot of chicken noodle soup and a little loaf of honey wheat bread in our bread maker. It hit the spot!

Chicken Noodle Soup
Serves 4

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

Heat the olive oil and butter over medium high heat in a large sauce pan. Press the garlic into the oil and when it starts to sizzle and turn golden, add the chicken. Brown on all sides. Add the carrots and stir to combine. Cook for another 3-4 minutes or until the carrots are turning tender. 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.