Tuesday, March 11, 2008

Jen's Chicken Noodle Soup

"I did some research to find out what ingredients most chicken noodle soup recipes called for and then created my own. I don't really like those floppy egg noodles very much, so I used Barilla Plus spiral pasta."

3 boneless skinless chicken breasts cut into chunks
1 - 32 oz. carton chicken broth or chicken stock
1/2 large onion, chopped
1 can of sliced carrots, drained (or you could use the same equivalent fresh or frozen)
3 tablespoons butter
1/2 cup white wine
1 box pasta noodles cooked according to directions
1 can cream of chicken soup (I like Healthy Request by Campbell's)
1 stalk celery, chopped

1 chicken bouillon cube

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon curry powder


Saute chicken with butter, onions, celery, spices and wine until chicken is cooked through and onions are soft and clear. Put all ingredients including chicken mixture into large pot. Bring to a simmer and continue simmering for 20 minutes over medium to medium low heat.

Serves 6

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