Wednesday, March 16, 2011

CHICKEN NOODLE SOUP

1 package egg noodles
1 stalk of celery diced
1 medium onion diced
1 rotisserie chicken (any flavor will work)
4 full carrots diced
1 49.5 oz can of chicken broth
1 can corn drained (you can use frozen, I prefer frozen)
1/4 teaspoon of all listed below
garlic salt
garlic powder
white pepper (can use regular)
seasoned salt
onion powder
onion salt
salt
1 table spoon of extra virgin olive oil


Saute all veggies in oil for 20 minutes, add chicken broth, then add chicken. simmer for 20 minutes or till its as tender as you want it, then add egg noodles. cook until done.
(also can be done in crock pot).

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