BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 2 2013

Cold and Flu - Easy Chicken Soup

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    1 tablespoon olive oil
    1 tablespoon butter
    1 cup carrots, peeled and sliced
    3 stalks celery, sliced
    1 medium onion, diced
    1 cup mushrooms, sliced
    2 quarts chicken broth, low sodium
    3 cups egg noodles, uncooked
    3 cups chicken meat, cooked and chopped into bite-size bits
    handful parsley, chopped
    pinch salt and pepper

In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.

Add broth, turn heat to high and bring to a boil.

Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.

Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.