Cooking Basics For Dummies, 5th Edition
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Chicken noodle soup is a year-round favorite meal for most people. Sure, the cans of chicken noodle soup are easy to prepare, and you can often get a good deal on them throughout the winter. But nothing beats homemade chicken noodle soup, and it's not as hard to make as you might think. Toss some veggies and chicken into a pot with chicken broth, let it cook for a bit, add the noodles, and you're about finished. All that's left is to dish it up with some crusty bread. Yum!

Chicken Noodle Soup

Preparation time: About 25 minutes

Cooking time: About 55 minutes

Yield: 6 servings

2 tablespoons butter

1 large yellow onion, chopped

2 cloves garlic, peeled and minced

3 carrots, peeled and cut into 1/4-inch rounds

3 ribs celery, washed, ends trimmed, and cut into 1/2-inch pieces

1 teaspoon dried oregano

1 teaspoon dried basil

8 cups chicken broth

1 pound boneless, skinless chicken breasts

1-1/2 cups dried egg noodles

1-1/2 teaspoons salt (optional)

Dash of cayenne pepper (optional)

Few dashes of black pepper

3 tablespoons chopped fresh parsley or cilantro, or 1-1/2 tablespoons dried parsley or cilantro

  1. In a large saucepan or pot over medium heat, melt the butter.

  2. Add the onion, garlic, carrots, celery, oregano, and basil. Stir to coat with the butter and cook, stirring occasionally, until the onions are transparent but not browned, about 5 minutes.

  3. Add the chicken broth and chicken breasts. Cover and bring to a boil. Reduce the heat and simmer, uncovered, for about 30 minutes, or until the chicken is cooked all the way through.

  4. Increase the heat again and bring to a boil. Add the egg noodles and reduce the heat again, simmering uncovered until the noodles are tender, about 20 minutes.

  5. Remove the chicken breasts to a cutting board and chop or shred them into bite-sized pieces. Return the chicken and any juice to the pot

  6. Season with the salt and cayenne pepper, if desired, and the pepper. Garnish each serving with the parsley or cilantro.

Per serving: Calories 235 (From Fat 102); Fat 11g (Saturated 4g); Cholesterol 66mg; Sodium 1,417mg; Carbohydrate 14g (Dietary Fiber 3g); Protein 19g.

About This Article

This article is from the book:

About the book authors:

Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.

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