Tuesday, January 25, 2011
Chicken Noodle Soup
3 tablespoons extra virgin olive oil
1 lb boneless, skinless chicken breast tenders
2 medium onions, diced
3 ribs celery, diced
2 tablespoons garlic, minced
1 cup fresh or frozen corn kernels
6 cups chicken stock
1 teaspoon poultry seasoning
1 bay leaf
2 tablespoons fresh parsley, minced
2 cups medium egg noodles (or more, if you like a more noodley soup)
Salt & pepper to taste
Heat olive oil in a large stock pot.
Add onions, celery, and garlic, cook until vegetables are translucent and beginning to turn golden.
Add chicken tenders, poultry seasoning, and bay leaf, cooking until chicken begins to turn opaque.
Add chicken stock, bring to a boil, reduce to a simmer, cover and cook for 45 minutes.
Remove chicken and shred into large pieces, return to stockpot.
Taste for seasoning; add salt and pepper.
When ready to cook the noodles, bring back to a boil, add noodles and cook until tender.
Stir in parsley before serving.
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