How To: Make comforting chicken noodle soup with Betty

Make comforting chicken noodle soup with Betty

How to Make comforting chicken noodle soup with Betty

Are you feeling under the weather? When you are feeling sick, or cold, there is nothing more comforting than a bowl of chicken noodle soup. In this tutorial, Betty makes her favourite soup from scratch, using left over chicken pieces. Betty's soup is low in fat and calories and is guaranteed to make anyone feel better.

You Will Need:
*2 chicken breast halves, cooked and chunked (This may be leftover chicken, or you may cook fresh breasts in 2 tablespoons butter or margarine on top of stove, and chop it up.)
*2 tablespoons butter or margarine (for vegetables)
*1 cup chopped onion
*1 cup chopped carrots
*1/2 cup chopped celery
*2 cans (about 14 oz. to 15 oz. each) chicken broth
*1 1/2 cups medium-sized egg noodles, uncooked
*salt and pepper to taste

Step 1:
Melt 2 tablespoons of butter or margarine in a large saucepan over medium heat. Add 1 cup chopped onion, 1 cup chopped carrots, and 1/2 cup chopped celery. Saute for about 10 minutes, until the onions and celery are clear, and the carrots are soft.

Step 2:
Add the chunked chicken, and season with salt and pepper to taste.

Step 3:
Transfer the chicken/vegetable mixture to a medium to large pot. Add 2 cans of chicken broth, and 1 1/2 cups of uncooked noodles.
Place over medium heat, and bring to a boil.
Reduce heat to low, cover pot with a lid, and simmer about 15 minutes, until the noodles are cooked through and all the flavors are blended.

Ladle soup into individual serving bowls. Serve with saltine crackers. Guaranteed to make you feel better, if you are feeling under the weather!

1 Comment

If you are using store bought broth you are NOT making this from scratch. From scratch means YOU make the chicken broth. REAL chichen soup seems to be a lost art. So sad. At least try and be accurate by calling it "semi-homemade".

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