Wednesday, February 13, 2008

Chicken Noodle Soup

2 teaspoons butter
1 cup sliced celery
2 cups chopped carrots
1/2 cup chopped fennel
1/2 cup chopped onions
3 or 4 potatoes — peeled and diced
1 teaspoon dried basil
1 teaspoon poultry seasoning
2 quarts homemade chicken stock
1/2 cup sliced sugar snap peas
4 ounces egg noodles or 1/2 cup stellini
3 or 4 cups cooked chicken
Salt and pepper to taste

Melt butter in a large soup pot.

Saute the celery, carrot and onion for 2 minutes.

Add potato, basil, poultry seasoning, and chicken stock.

Bring to a boil.

Add sugar snap peas, noodles, and chicken, and cook on low for 20 minutes.

Season with salt and pepper to taste. Serve hot.

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