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COOKING WITH THE SNAP – Chicken Noodle Soup

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Chicken Noodle Soup

2 Boneless, skinless chicken breasts, diced
2 Carrots, peeled and diced
2 Celery ribs, diced
½ Sweet onion, diced
Egg Noodles, medium size (approximately 2/3 package)
1 Can or 1 ½ cups chicken broth
1 Can cream of chicken soup
6 Cups water
Salt & Pepper to taste
Olive oil
In a Dutch oven or large pot, sauté celery, carrots and onion in olive oil for 2-3 minutes (1-2 Tablespoons). Add diced chicken sautéing until done (165 degrees F). Add salt and pepper to taste. Add chicken broth and cream of chicken soup. Stir until mixed. Add water and bring to a rolling boil and add egg noodles. Cook egg noodles for 8 minutes or until cooked through.

Turn burner off, cover pot and let sit for approximately 15-20 minutes before serving.

From the kitchen of Lori Ivey