Monday, May 30, 2011

Quick and Creamy Chicken Noodle Soup

4 chicken breasts
3 – 4 stalks celery, chopped
2 – 3 carrots, peeled and sliced
1/2 onion, chopped
1 bay leaf (sold in a small plastic box in produce section)
2 whole cloves (spice aisle)
1 pkg frozen egg noodles
1 tsp salt
1/4 tsp pepper
2-3 chicken bullion cubes
2 c. milk

Place chicken in a large pot. Add water to pan, enough to cover chicken. Add celery, carrots, onion, bay leaf, and whole cloves. Simmer for 1 hour. Thaw frozen egg noodles while chicken cooks. Then remove chicken and cut into cubes. Add chicken back to pan with egg noodles. Add salt, pepper, and bullion cubes. Cook 10 – 15 minutes until noodles are cooked. Add milk to make soup creamy. Heat through. Remove bay leaf and cloves and serve.

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