Made chicken soup from scratch for the second time this year! Kirk was sick last week when I first attempted making it and it came out pretty darn good. (at least thats what he told me since I'm a vegetarian) This second time around I have mended my mistakes and hopefully tonight it will be really darn good :) Thought I'd share the recipe I've been toying around with:
Ingredients
- 4 cups chopped, cooked chicken meat
- 1 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped onion
- 1/4 cup butter
- 8 ounces egg noodles
- 12 cups water
- 9 cubes chicken bouillon
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 tablespoon dried parsley
Directions
- In a large stock pot, saute celery and onion in butter or margarine.
- Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
- Add noodles, and simmer for 10 more minutes.
photo courtesy of the eclectic cook
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