Chicken Noodle Soup isn't something I would normally think to make on a 95 degree day in July, but after boiling an entire chicken to make Kim's Mom's Chicken Salad, I didn't want to waste all that stock. So I froze a container for later, and put some of the shredded chicken back into the pot and started adding whatever I could find. I also was able to use some things from the garden - always a bonus!
Ingredients:
chicken broth (seasoned with salt and pepper)
chicken broth (seasoned with salt and pepper)
noodles - I had half of a bag of the klusky noodles I needed to use up
chopped carrots -however much you have or like
chopped carrots -however much you have or like
chopped sweet banana peppers - from our garden!
pearl onions - I left them whole
2 garlic cloves, minced
chives - our neighbor gave us some dried chives she grew
fresh basil - torn into smaller pieces
fresh parsley - torn into smaller pieces
Directions:
Boil everything together - 16-18 minutes for the noodles to cook.
1 comments:
Yum - chicken noodle soup is definitely better made with homemade stock!
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