Libby’s Recipes: Chicken Noodle Soup

Admin 2

February 25, 2017
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Karen was home sick several days last week and wanted chicken soup. After looking at several recipes, I put this version together and it turned out pretty well. Actually, Keith had three bowls at one sitting —and Keith is the Mikey of our family.

Chicken Noodle Soup
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 cup cooked, diced chicken
1 1/2 cups thin egg noodles,
uncooked
10 cups chicken stock
Salt & pepper to taste

Sauté onion and celery in a little (1 Tbsp. or so) butter just until tender, 5-7 minutes. Pour in stock and add other ingredients except noodles. Bring to a boil, then add noodles, reduce heat and simmer 15-20 minutes or until noodles are tender. I used the stock I had from boiling the chicken breast, then add store bought to equal the 10 cups.
None of soup making is an exact science -you may want more chicken, or noodles, or veggies, or broth…Enjoy.
Make it a great week, and happy trails!

Admin 2

Admin 2
November 22, 2023
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Thanksgiving Safety: Don’t Let Food Poisoning Gobble Up Your Good Time!

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Admin 2
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This March celebrates the 50th anniversary of National Nutrition Month®. Although some people could go to extremes by throwing away favorite recipes or banning beloved ingredients, Kimberly Baker, Ph.D., R.D., L.D., assistant Clemson Extension specialist and director of the food systems and safety program team, said, “Think about modifying recipes to make them healthier. Reducing fat, salt and sugar is a good place to start.”