Monday, January 14, 2008

Chunky Chicken Noodle Soup

  • 1/4 C diced carrot
  • 2 Tbsp diced celery
  • 2 Tbsp chopped onion
  • 1 tsp butter
  • 2-1/2 C chicken broth
  • 2/3 C diced cooked chicken
  • 1/4 tsp salt
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried thyme
  • dash pepper
  • 1/2 C uncooked medium egg noodles
  • 1 tsp minced fresh parsley

1. In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Robyn's notes: I used rigatoni because it's what I had in the house, and it absorbed more of the broth than I expected, but it was still good. Research shows that chicken noodle soup actually is good for colds and the flu, and since he's had a really bad flu since Xmas, I was hoping to boost his immune system a bit.

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