Monday, January 4, 2010

Monday Mixing: Chicken Soup

Source: Yours truly. Enjoy!
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 stalks celery, chopped
  • 3 carrots, sliced
  • 1 (49 ounce) can chicken broth
  • 1 (14 ounce) can vegetable broth
  • 1/2 pound cooked chicken breast, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch dried thyme
  • Dash poultry seasoning
  • Salt and pepper to taste
  • Optional: 1 1/2 cups egg noodles or rice cooked according to package directions (drain noodles).
  1. Using a large pot, melt the butter over medium heat and sauté the onion, garlic, celery, and carrots until softened (about 5 minutes).
  2. Add the broths, chicken, and seasonings.
  3. Bring to a boil, reduce heat, cover and simmer for at least 35 minutes.
  4. If adding noodles or rice, add to pot and simmer an additional 10 minutes.
Notes: This recipe freezes well.

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