Chicken Noodle Soup RecipeChicken noodle soup recipe, is there anything that brings back memories of days gone by like chicken noodle soup? As a matter of fact, I can remember when my mother would bring me a good bowl of chicken noodle soup when I was spending time in bed sick. She would tell me that chicken broth would make me well, and she just added the noodles for good measure.
I don't know what your memories of chicken noodle soup are, but I would bet they are complete with some visions of slurping up the noodles in a contest with a brother or sister of friend in a contest to see who could find the longest noodle. Those are sure good memories to have as you get older, and if you have kids of your own, let them enjoy the fun. There is time enough when they get older to become an old fuddy-duddy. Stirring up this chicken noodle soup recipe is simple enough to accomplish, and as you can see, it is filled with goodness from start to finish. It has all the right ingredients including the herbs and seasonings. Don't wait for a sick day to make this meal.
INGREDIENTS6 cups chicken stock 2 sm carrots (very finely sliced) 1 celery stalk (finely sliced) 1 baby leek (halved, lengthwise, thinly sliced) 4 oz green peas (thawed) 1 cup cooked noodles 5 oz cooked chicken (sliced) 2 tsp fresh tarragon (chopped) 1 tbsp parsley (chopped) salt and pepper to taste
1. place chicken stock in a large sauce pan and add carrots, celery, leek bring to a boil. Reduce heat to low and simmer gently partially covered for 10 minutes. 2. Stir in peas, noodles, and chicken and continue cooking for another 10-15 minutes until vegetables are tender. 3. Add tarragon and parsley adjust seasoning and serve
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