Thursday, October 9, 2008

Chicken Noodle Soup

When it's dreary out and everyone is feeling blah, soup is a sure hit for dinner. I love this soup because it's quick and easy to make, making dinner one less hassle for the day.


12 C. chicken broth

3 lg. boneless chicken breasts

5 whole carrots, diced into small pieces

3 celery stalks, diced into small pieces

1 lb pasta shells


Cook pasta and set aside.

In a large pot, add chicken broth and boneless chicken breasts. Bring to a boil over high heat. Reduce heat to medium and cook for 30 minutes. Add carrots and celery and cook until vegetables are tender. Remove chicken from soup and shred using 2 forks. Return chicken to soup.

Fill bowls halfway with pasta and ladle the soup overtop.

6 comments:

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Amanda said...

The soup looks delicious Tami!

Tami said...

Thanks! Now that the weather is cooler, I'm planning on making a lot more soups for us. As long as it's not a cream soup (hubby is not found of them), everyone will usually eat it.

Amanda said...

I just received a cookbook in the mail called 300 Sensational Soups. I added their Beef Barley soup recipe to my menu plan this week. We will see!

Tami said...

Sounds like a good cookbook. I have Beef Barley soup on our menu for this coming week, too. :)

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