Tuesday, September 8, 2009

Chicken Noodle Soup

3 1/2 cups chicken broth
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken
salt and pepper

Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.

Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

Things I did differently from the recipe:
A BUNCH more carrots, as you can see!

Things I'll do differently the next time:
The same.

Thumbs up!! Such an easy recipe, and is absolutely delicious. A classic!!

1 comment:

Kaitlin said...

yum, looks good!

i tried the end of summer harvest vegetable soup on the crock pot a day blog and it was so good. vinny loved it, too, and he is not a soup fan.

i'm in the process of baking these muffins: http://augustfirst.typepad.com/augustfirst/triple-berry-muffins.html i
the batter tasted delicious, so i can only imagine how good they'll be out of the oven. i will let you know.

you have inspired me to try new recipes!