It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHICKEN NOODLE SOUP!
I don’t know about you but I make a lot of soups during the winter months. It’s great comfort food when you’re fighting off the cold and so easy to throw together in one pot. I have been known to make chicken noodle soup completely from scratch but, sometimes, it’s great to do a quickie version. That is the version I wanted to share with you today.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 292 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CHICKEN NOODLE SOUP
[Makes 10-1/2 cups]
1 pkg. chicken broth (32 oz.)
4 cups water
1 T. olive oil
1 small onion, chopped
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 lb. skinless, boneless chicken breast halves
3 cups medium egg noodles, uncooked
1 cup frozen peas, thawed
In covered 3-quart saucepan, heat broth and water over high heat. Meanwhile, in 5-6 quart saucepan, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, hot broth mixture, and 1/8 tsp. pepper, cover saucepot and heat to boiling over high heat. While vegetables are cooking, cut chicken into 3/4 –inch pieces. Uncover saucepan and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3-4 minutes.