Thursday, April 29, 2010

Taste Buds: Hearty Chicken Noodle Soup


Lately I have not been in the kitchen very much, in fact my last recipe posted was almost a month ago. I have many reasons, our house is currently under construction and the dust and the banging get on my nerves, it has been beautiful and I have been running all over taking pictures outside. However today was really windy here in Southern Los Angeles, so windy and chilly in fact that I opted to forgo my daily escape to the outdoors. Since workers were not swarming our house today as well I decided to scrub down a clean part of counter (we are in construction and EVERYTHING is covered with a fine layer of constant construction dust). I decided to make a hearty soup and since I am feeling less than 100% chicken noodle jumped to mind. I add a few other roots to my soup making it full of more vegetables and less meat. By adding parsnips, a turnip and sweet potato it gives this recipe a little different spin on the traditional that was OH SO YUMMY.

Hope you enjoy.

16 cups chicken broth
4 cups water
1 large onion
2 parsnips
5 stalks celery
5 carrots
1 turnip
1 sweet potato
12 oz wide egg noodles
3 cups precooked chicken

1. Put broth and water into a large stock pot and bring to a boil.
2. Add diced vegetables. Reduce heat and simmer for 20 minutes.
3. Add egg noodles and simmer for an additional 15 minutes or until noodles are tender.
4. Add diced chicken and cook for 5 more minutes.
6. Salt and pepper to taste. Serve immediately, refrigerate for 3 days or freeze.

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