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Recipe for family meals :

Broasted Chicken Noodle Soup

This recipe has been contributed by Becky who like me loves cooking good food, especially for the family. You can find more of Becky's recipes, as well as finding out more about her, at her website.

This is what Becky said about this recipe:

"The broasted chickens in the grocer's are so tasty and add wonderful flavor to this old favorite."

To visit Becky's website <click here>

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrots, sliced
1 cup celery, sliced
1 garlic clove, minced
1/4 cup flour
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning
6 cups chicken broth
4 cups baking potato, peeled and diced
1 teaspoon salt
2 to 3 cups broasted chicken (from grocer)
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles

Method
  • Heat olive oil in a Dutch oven or soup pot over medium heat.
  • Add chopped onion, sliced carrots, sliced celery and garlic and sauté for 5 minutes.
  • Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook for 1 minute.
  • Stir in broth, potatoes and salt and bring to the boil.
  • Reduce heat and simmer, partially covered, for 25 minutes, or until potatoes are tender.
  • Add chicken, milk and egg noodles. Cook for 10 minutes or until noodles are tender.

Serves 8

Becky

 

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