CHICKEN NOODLE SOUP
From Rachel Reid Brown
4-6 boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 T. extra virgin olive oil
1/2 t. dried thyme
1 bay leaf
7 cups chicken broth
1.5 cups water
Salt, freshly ground black pepper, to taste
2 cups uncooked noodles
3 T. chopped fresh parsley
Preheat oven to 325 degrees.
Add all ingredients to dutch oven, except noodles and parsley.
Bake for approximately 4 hours - don't know that it actually takes this long, but it's always been good when I use this amount of time!
Remove chicken and cut into bite-sized pieces.
Place chicken back in the pot. Add in noodles and parsley.
Put in the oven for an additional 15 minutes, or until noodles are tender.
Rachel's tips: " I prefer to make it in my dutch oven in the oven! I used 3/4 t. salt and lots of freshly ground pepper. For the noodles, I like the medium, old-fashioned, Amish egg noodles."
Adapted from "family fresh meals - best crockpot chicken noodle soup"
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