Monday, December 15, 2014

Chicken Noodle Soup-(Cold-Busting)

2 Quarts chicken Broth (8 cups)
1 onion (whole)- insert 2-3 cloves in the end of the onion

Begin cooking in large soup kettle
Brown 2 medium or large chicken breasts in small amount of olive oil, when cooked through, pull apart with 2 forks. (I added about 1 cup of water while this was cooking so it wouldn't cook dry)

3. medium carrots, peeled and diced
2. Stalks of celery, washed and diced
2. Garlic cloves chopped
1  Parsnip shredded
1. 4 inch strip cut of fresh ginger
1. Bay leaf
2. Tablespoons parsley
1/4. Cup white cooking wine

Add above ingredients to broth
Add pulled chicken
Remove cloves from onion, cut onion into smaller pieces, discard cloves

Add salt and pepper to taste

20 minutes before serving, add "Reames" frozen noodles (the amount you want, I used about 1/2 of the bag)
Cook (boil lightly) until noodles are done.

Story-Will had a terrible cold, I wanted to help him get over it, so combined 4 different chicken noodle soup recipes to come up with this one. It was very good, and worthy to go on the blog. I started this soup about 10:00 am for our noon meal.

1 comment:

  1. I'd like to try this -- I bet the ginger gives a bit of unexpected flavor in a soup that's sometimes bland!