Friday, August 24, 2012

17-Minute “From Scratch” Chicken Noodle Soup

Inspired by a Great-Grandmother's Painstaking Recipe!
Serves: 6 to 8

1 bunch green onions, thinly sliced, about 1 cup
1 small white or yellow onion, peeled and minced, about 2 tablespoons
1 medium Idaho potato, peeled and diced, about 1 cup
2 medium carrots, peeled, trimmed and chopped, about 1 cup
3 medium celery ribs, sliced, about 1 cup
1 clove garlic, chopped and minced, about 1 teaspoon

2 large chicken cutlets, thawed and cut into strips
2 tablespoons olive oil
2 tablespoons chopped fresh dill
2 tablespoons thyme
Salt and freshly ground pepper

1 quart prepared low sodium chicken broth
1 cup brewed Lemon or Lemon Ginger tea
2 cups uncooked egg noodles

Place chopped vegetables and garlic into a large microwave safe bowl and cover with ¾ of the chicken broth reserving the rest for later. Microwave on high for 12 to 15 minutes, or until vegetables are soft.

On a plate or chopping block, season chicken with the herbs, salt and pepper. In a sauté pan, measure 2 tablespoons olive oil and cook seasoned chicken on high, about 8 minutes.

Place a stockpot on a separate burner, and adjust temperature to high. Pour in the remaining prepared chicken broth. Take the cooked vegetables and broth out of the microwave and pour into the pot.

Prepare 1 cup herbal lemon or Lemon ginger tea according to package instructions and add cup to stock pot.

Add uncooked egg noodles and stir.  Soup should be ready to ladle into bowls in 3 to 5 minutes.   

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