Thursday, October 16, 2008

Chicken Noodle soup

6 cups chicken broth ( OR 6 c. water + 6 chicken bouillon cubes
1 lb. cooked chicken, cut into bite-sized pieces
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1/2 t. poultry seasoning or to taste(this is the secret ingredient to great chicken noodle soup)
1 14-oz. can evaporated milk (fat free is fine) or (1 can cream of chicken soup with 1/2 c. milk.)
1 small package of dry noodles (Kluski noodles) or 1 pkg. of frozen grandma noodles
In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles. Cook until noodles are tender. or until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).

** you can also make this chicken and dumplings by using bisquik dumplings in place of the noodles, recipe is on side of bisquik box. Add prepared Bisquik by small spoonfuls. You can also use refrigerator biscuits cut into 1/4 pieces. Put the bisquik or biscuits on the soup and continue cooking for 10- 20 minutes longer until they are no longer doughy.

No comments: