I don't know anyone that doesn't like chicken noodle soup. And it's a great helper for anyone with a cold.


2 Tablespoons (30 ml) vegetable oil
2 skinless, boneless chicken breast halves
1 large carrot, cut into 1/4-inch (5 mm) slices
1 stalk celery, cut into 1/4-inch (5 mm) slices
8 cups (2 L) chicken stock
1/2 teaspoon (2 ml) dried thyme
Salt and freshly ground pepper to taste
3 - 4 oz (75 - 100 g) egg noodles
Chopped fresh parsley for garnish (optional)

  Heat the oil in a large soup pot over moderate heat and saute the chicken breast halves until light golden brown on both sides.

Remove the chicken breasts and set aside. Add the onion, carrot, and celery to the same pot and saute for five minutes.

Meanwhile, slice, shred, or coarsely chop the chicken meat. Add the stock, thyme, salt, pepper, and chicken meat to the pot. Bring to a boil over high heat,

Reduce the heat, and simmer covered until the vegetables are tender, 10 to 15 minutes. Stir in the noodles and simmer just until they are tender, about 8 minutes.

Serve immediately, garnished with chopped parsley if desired.

Serves 6 to 8.

Send this page by email to a friend!        Instructions to send pages through ICQ/AOL etc.

Sign or View my Guestbook

"Back to Recipes Main Index"
"Back to Hints & Tips Main Index"
"Back to Main "Purple" Section Index"
"Back to Main Entry Page for other Sections"

Go Back to the page you just came from

postcards, recommend this site, join my updates list, vote for me, FAQS, and much more.  All in one place for you

This page has been accessed times.

vjr All Rights reserved.