Thursday, November 18, 2010

Classic Chicken Noodle Soup

Chicken Bouillon, to taste (I actually use flavor packet from chicken Ramen noodles.  It has a good flavor for soup, and I use the left-over noodles for my ramen noodle salad.)
1 chicken breast, cooked and cubed
3 cups egg noodles
1/2 c diced carrots
1/2 c diced celery
1-1/2 T corn starch
1/2 c water
salt and pepper to taste

Boil noodles, celery, and carrots in 4 cups water.  Once noodles are done, add chicken and chicken bouillon. Mix water and cornstarch together well with a wire whisk.  Pour into soup and cook until begins to thicken.  If you like a thicker soup, try adding more cornstarch.

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