Thursday, February 19, 2015

Simple Chicken Noodle Soup

This is how my Grandma makes it. Simple, healthy, and perfect on a cold evening. I also frequently make it without the chicken.

2 boxes chicken broth (32 oz)
3 stalks celery, chopped
3 carrots, peeled and chopped
1/2-1 cup frozen green peas
1 can chicken (12 oz), shredded with fork
4-8 ounces egg noodles (depending on desired noodle/broth ratio)
salt and pepper, to taste

Bring chicken broth to simmer in large stock pot. Cook celery and carrots, covered, until tender. Add chicken, peas, and noodles. Cook covered until noodles reach desired tenderness. Salt and pepper to taste. Serve with bread. 

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