Sunday, January 9, 2011

Chicken Noodle Soup

I could eat this soup everyday. It's especially great with homemade rolls (check out the recipe from my blog). You can adjust the ingredients to make more or less depending on how many you are cooking for but I like to make a LOT so I can eat it for days.

8 cans Swanson's less sodium chicken broth
1 bag small carrots (you can chop about 6 carrots if you prefer)
6 stalks of celery, chopped
1 cup cauliflower puree
2 boneless skinless chicken breasts
1/2 onion, chopped
12 oz. Country Pasta (home style egg pasta) you can get it at most grocery stores
salt and pepper to taste

Use a large pot to cook this soup. Boil the chicken in the broth for about 20 min or until no longer pink. Remove chicken and place on a cutting board. Put celery, carrots, onion and cauliflower puree in boiling broth. Cover and let simmer (about 10 min) while you shred chicken with 2 forks. Check the carrots they should not be too soft. It will take a good 15-20 min to cook your noodles especially depending on the size noodle you choose. You will want to add the noodles before your carrots get too soft. Add the chicken back to the soup a few minutes before the noodles are done. Salt and pepper to taste. DONE

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