Tuesday, May 11, 2010

Chicken Noodle Soup

8 c. water
4 chicken breast halves
celery leaves
1 onion
1 bay leaf
3 Tbsp. chicken base or 6 bouillon cubes
1 c. celery, sliced
1 c. carrots, chopped
1 can cream of chicken soup
2 c. frozen noodles (other noodles work, but the ones in the freezer section taste like homemade!)
2 Tbsp. chopped parsley (opt)
1 c. frozen peas
salt & pepper taste

Place chicken and water in large kettle, bring to a boil. Add celery leaves, onion and bay leaf. Simmer until chicken is tender. Remove chicken and cube. Bring broth to a rolling boil; add bouillon, noodles, celery, and carrots. Cook, uncovered, for about 20 minutes or until noodles and vegetables are tender. Add cream of chicken soup which has been diluted with 1 can of broth. Add chicken, parsley, peas, salt and pepper. Simmer for a few minutes or until well blended, but DO NOT BOIL. Let it cool for at least 15 minutes before serving. It's thicker and yummier the next day (and my kids love it served over mashed potatoes the 2nd day)!

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