Sunday, September 5, 2010

Chicken Noodle Soup

Chicken Noodle Soup: the perfect comfort food on a gloomy day.

yield: 6 2-cup servings

2 Tbsp butter
6 celery stalks, sliced (leaves too)
1 medium onion, finely chopped
3 large carrots, quartered and diced
1 pound chicken breasts
10 cups water
2 chicken bouillon cubes
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups noodles

1. In a large stockpot, melt butter. Add celery and onion; sauté 5 minutes or until tender. Add carrots, chicken, water, bouillon, salt, and pepper, stirring to combine. Bring to a boil; cook 20 minutes.
2. Remove chicken breasts from soup; let cool slightly. Using 2 forks, shred chicken. Return chicken to pot. Add noodles; cook 10 minutes or until noodles are done.

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