September 28, 2010

Chicken Noodle Soup

The powers that be were in line when I decided to make chicken noodle soup for Sunday supper.  Overcast, thunderous, rainy and downright gloomy.  This is a recipe you can speed up or slow down. Your choice too on the spice - leave it out or add more.  Here we go...

Chicken Noodle Soup
2 cups each
   carrots, eyed
   celery, sliced
   onion, diced
4  fingerling potatoes, chunked
2 boneless, skinless chicken breasts
6 cups chicken broth
1 tsp herbs de Provence
3 cranks Black pepper
2 cranks Mediterranean Sea Salt
1 tsp minced garlic
1 tsp crushed red pepper
1 tsp hot sauce
2 Bay  Leaves
8.8 oz German Egg noodles
1 bag washed spinach
1 tablespoon olive oil
Add carrots, celery, onions, potatoes, oil, pepper, salt, red pepper, hot sauce, herbs de Provence,  garlic & bay leaves to bottom of crock pot.  Toss together lightly.  Place chicken breasts on top and add chicken broth, cover and cook on low for 6 hours, remove chicken & add pasta & remove bay leaves, stir together, and recover for 45 minutes.  In the meantime shred chicken and hold back from the soup.  After 45 minutes add spinach & shredded chicken 10 minutes before ready to serve supper - serve with saltine crackers or cornbread, Parmesan cheese and hot sauce . Perfect for a Sunday or easy night dinner.  Adjust meat, spice & cooking time as you need - hope you enjoy!

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