Great go to recipe when you get sick! Cooks up quick and easy in no time!
Ingredients:
3 liters water or chicken stock
3 chicken bullion cubes, if using water
1 – 2 cups chicken (diced or shredded, leftovers are fine)
2 cloves garlic, minced
1 large onion, diced
2 ribs celery, diced
1 medium carrot, sliced
2 medium mushrooms, diced
Optional: feel free to add any extra veggies you desire, keeping in mind the proportions listed
½ t rosemary
½ t thyme
1 t parsley
1 t oregano
1 cup vermicelli, or your favorite noodles
Salt and Pepper to taste
a few dashes of soy sauce
Method: In a large pot, add a bit of butter or olive oil and heat on medium high to coat the bottom of the pan. Add the minced garlic, and cook for one minute. Add in the carrots, and celery next, stirring well in the butter/oil. Cook for 4 to 5 minutes, stirring frequently to prevent it from burning. Next, add a bit more butter, or oil if needed, and add the rest of the veggies. Let them cook for 4 to 5 minutes, stirring frequently, until the onions start to become soft. Add in the water next, and the 3 bullion cubes, broken up. 1, it’s going to steam like crazy when you add the first bit of water, this is fine, it will settle down. 2, add only 2 liters/2 cubes if you like a thicker soup. If using chicken stock, no need for the bullion cubes. Next, add in all of the seasonings, a few dashes of soy sauce, and salt and pepper to taste. Bring it to a rolling boil, and reduce heat to medium low. Cover and simmer for 20 minutes or until the carrots are desired tenderness. Add in the noodles, and cook for an additional 5 minutes. Turn off the heat, and let it sit on the burner, covered, for about 10 minutes. Check to make sure the noodles are fully cooked. Enjoy your wonderful, homemade chicken soup!
