Thursday, May 13, 2010
Chicken Noodle Soup
1 lb. chicken, cubed
3 large carrots, peeled and chopped
3 large stalks of celery, chopped
1 softball sized onion, chopped
4 cans (14 oz. each) chicken stock or broth
1 cup macaconi pasta
1 tbsp olive oil
3 tbsp butter
salt and pepper to taste
fresh chopped parsley, optional
In large pot over medium heat toss in olive oil and butter. Once butter is melted turn heat to med/high and pour veggies in. Saute them for about 5 minutes. Add chicken and saute for about another 5 minutes. Salt and pepper to your liking. Pour in chicken stock or broth and let come to a boil. Toss in macaroni and cook for another 5 minutes. Enjoy!
*Goes well with homemade biscuits!!!