Lakin/Thompson Recipes

Chicken Noodle Soup

 
Ingredients
  1. 1- 2 chicken white and /or dark
  2. 8 cups chicken stock *
  3. 2 oz spaghetti
  4. 2-3 carrots peeled and diced
  5. 1 stalk celery diced
  6. 1 cup frozen peas
  7. 1- 2 potatoes peeled and diced
  8. 1/2 teaspoon black pepper
  9. 1/2 teaspoon thyme
  10. 1/2 teaspon oregano
  11. green onion or leek greens (no bulb) or chives
  12. 1 small bay leaf
  13. 2 tbsp olive oil infused with garlic
  14. 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
  1. Bring 8-10 cups of chicken broth to boil
  2. Lightly sautee carrots and celery with olive ole and add to pot.
  3. Add the rest of the vegetables and seasonings to the pot.
  4. Stir in pasta slowly so it doesn't clump together.
  5. 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 ."