I made chicken noodle soup tonight for the first time (I'm a late-blooming cook). It turned out to be quite delish...I loved that it was rustic, simple, and all natural.
I used organic ingredients and they were so flavorful that no additional salt was needed. Here's the recipe I used:
RUSTIC CHICKEN NOODLE SOUP
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
|1.||In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.|
While the soup was simmering on the stove, I looked outside the window and saw a sweet scene...this is what it's all about.