Thursday, January 26, 2012

Chicken Noodle Soup

Well it finally snowed here in Utah and what better way to celebrate then a nice bowl of Chicken Noodle Soup? Watching "The Help" at the same time. best movie ever- seriously. Anyways this recipe was quite simple. Most recipes call for a 3-5 lbs chicken but I didn't have that so I used 2 boneless, skinless chicken breats. If you don't have marjoram you can replace it with some oregano (they are least that's what mama B tells me.) Enjoy the recipe!!

  • Ingredients
  • 2 chicken breasts
  • 2 1/2 quarts water
  • 2 teaspoons salt
  • 2 chicken bouillon cubes
  • 1/2 medium onion, chopped
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 1/2 cups uncooked whole wheat macaroni elbow noodles
  1. In a large soup kettle, place chicken and all ingredients except noodles. 
  2. Cover and bring to a boil; skim broth. 
  3. Reduce heat; cover and simmer 30min. or until chicken is tender. 
  4. Remove chicken from broth; allow to cool. 
  5. Cut chicken breasts into chunks. 
  6. Skim fat from broth; bring to a boil. 
  7. Add noodles; cook until noodles are done. 
  8. Return chicken to kettle; adjust seasonings to taste. 
  9. Remove bay leaf before serving.

Oh and I know that macaroni noodles arn't the "norm" for chicken noodle soup but that's what I personally like. You can do whatever kind you like :)


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