Wednesday, February 13, 2013

Cold Nights, Hot Soup!

So many students have asked for this recipe, so here is our yummy, easy chicken soup to enjoy!

RES Chicken Noodle Soup

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup diced carrots
1 cup corn kernels
8 cups chicken broth
2 cups vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups dry whole wheat spaghetti, broken in thirds
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
3 bay leaves
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery and carrot in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, thyme, marjoram, garlic, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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