Lakin/Thompson Recipes
Chicken Noodle Soup
- Ingredients
-
- 1- 2 chicken white and /or dark
- 8 cups chicken stock *
- 2 oz spaghetti
- 2-3 carrots peeled and diced
- 1 stalk celery diced
- 1 cup frozen peas
- 1- 2 potatoes peeled and diced
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspon oregano
- green onion or leek greens (no bulb) or chives
- 1 small bay leaf
- 2 tbsp olive oil infused with garlic
- Optional:you can add other veggies like left over green beans, lima bean, broccoli etc.
- *Preparation Chicken broth
-
- if you are intolerant to garlic and onion you can make your own chicken stock or use Fody Chicken soup base. For Fody just add 1 tbsp per quart of boiling water. I find it a little too salty and usually add another cup or 2 of water afterwards.
- Cambells condensed chicken broth, Swanson Cooking Stock Unsalted, other store brands will work as well.
- For homemade there are plenty of recipes online just choose one with out garlic and onion.
- Olive oil infused with garlic lets you add the flavor of garlic with no gut problems. You can add green onion greens (no bulb just greens) for onion flavor
- Preparation
-
- Bring 8-10 cups of chicken broth to boil
- Lightly sautee carrots and celery with olive ole and add to pot.
- Add the rest of the vegetables and seasonings to the pot.
- Stir in pasta slowly so it doesn't clump together.
- Bring to a boil then lower heat to simmer for 1-3 hours
Notes
"This recipe is for those with GI issues. You can use regular pasta and chicken stock ."