A little tired of being cold, but we received a lot less snow today than during any other snow storm this season, so I guess that’s reason to be grateful. Made a big batch of Chicken Noodle Soup for lunches this week. It’s quick and easy, add some biscuits and you’ve got a great dinner for a cold night.
Chicken Noodle Soup
- 1 tbsp oil
- 1 onion, diced
- 2 boneless chicken breasts, 4 boneless thighs, cut into large cubes
- 1 tsp crushed garlic
- 8 cups of water
- 1 tsp ea: basil, sage, rosemary
- 1 bay leaf
- 8 oz frozen sliced carrots
- 11 oz pkg. frozen wide egg noodles, thawed
Heat oil in saucepan, sauté onion, add chicken and brown on all sides. Add water, spices. Bring to a boil and cook for 15 minutes. Add carrots & noodles. Cook additional 15 minutes.
*You can cook this in a slow-cooker (according to slow-cooker directions, usually 8-10 hours on low) add carrots & noodles last 15 minutes of cooking (cook on highest setting), until noodles are tender.