Nothing warms the body and soul like a bowl of homemade Chicken Noodle Soup. With a cold snap upon us, make a pot today, you will be so glad you did!
Homemade Chicken Noodle Soup
2 chicken breasts baked and cubed
2 tablespoons butter
1 medium onion, chopped
3 ribs of celery, finely chopped
2 cups carrots, chopped
1 clove garlic minced
1 bay leaf
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried parsley flakes
1 12-ounce package egg noodles
Salt and pepper to taste
Melt butter in large soup pan set over medium heat. Cook onions, celery and carrots in butter for about 8 minutes until onions are clear. Add garlic and cook 1 minute more. Add spices and stock and bring to a boil. Add noodles and cook for about 7 minutes. Add chicken into the pot and continue cooking until noodles are tender.
Join me for Let’s Make Dinner Thursday, March 7th 6:30-8:30- A new kind of cooking class. The fun begins with a Cran-Pineapple Vodka Spritzer as we will dive into our menu. We will prepare simple French Loaves to be served with Salmon Rillettes, packed with fresh goodness and Herbed Goat Cheese Spread. We will sit for our 2-4th courses and wine will be served. The second course will be Vegetable Lentil Soup, so tasty it could stand on its own. Ripe peppers, onions and paprika are key ingredients to the mouthwatering Chicken a la Basquaise served alongside Potato Leek and Gruyere Tart, oh my. For a delectable sweet finish, we will prepare Grand Mariner Souffle served with a White Chocolate Sauce. What a great way to spend the evening! We will prepare our 4 course feast then sit together to enjoy the fruits of our labor. Class size is limited and promises to be an amazing evening! Class fee 59.50. To Register CLICK HERE or email email@example.com