I tried my hand at making chicken noodle soup today. I used 2 quarts of low-sodium chicken broth, 1 quart of vegetable broth, 1 rotisserie chicken (original flavor, all of the breast meat, 1 thigh and 1 leg), 1 big carrot (sliced), 1 cup of chopped celery and 1/2 package Reames egg noodles. I brought the broth to a boil and added the noodles and boiled for 20 minutes. While the noodles cooked, I sauteed the carrot and celery and a bit of garlic in 1 tsp. of olive oil until almost tender. I shredded the chicken while the noodles cooked, too. Once the noodles were done, I added the carrot-celery mixture and the chicken. I added a pinch of rosemary, pinch of thyme, pinch of sage and some freshly ground pepper and I simmered the ingredients for 10 more minutes. Homemade goodness!
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