A fairly classic recipe presented very simply. Perfect on a cold day and comes together actually quite quickly for a soup. I like to flavor it with some of Penzey’s mural of flavor in addition to a bay leaf.
Classic Chicken Noodle Soup
AuthorMabIn a large soup pot fry them in some olive oil (or butter) for about 5-6 minutes until soft.
Add the broth and spices to the pot and let come to boil.
Once boiling, turn the heat down to simmer then add the egg noodles, cook for 5 minutes and then add the chicken.
Cook until chicken is heated through, about 3-4 minutes then salt to taste.
Ingredients
Directions
In a large soup pot fry them in some olive oil (or butter) for about 5-6 minutes until soft.
Add the broth and spices to the pot and let come to boil.
Once boiling, turn the heat down to simmer then add the egg noodles, cook for 5 minutes and then add the chicken.
Cook until chicken is heated through, about 3-4 minutes then salt to taste.
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