Scott’s Chicken Noodle Soup:
Posted by Ricky Taggart on
Directions
In a large pot over medium heat, melt butter. Cook onion and celery in
butter until just tender (about 5 minutes). Pour in chicken and vegetable broth
and sir in cooked chicken, noodles, carrots, basil, oregano, salt, pepper. Bring to a
boil, then reduce heat and simmer 20 minutes before serving. Season to taste.
Ingredients
In a large pot over medium heat, melt butter. Cook onion and celery in
butter until just tender (about 5 minutes). Pour in chicken and vegetable broth
and sir in cooked chicken, noodles, carrots, basil, oregano, salt, pepper. Bring to a
boil, then reduce heat and simmer 20 minutes before serving. Season to taste.
Ingredients
- 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 ½ cups egg noodles
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
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