Wednesday, January 23, 2013

Homemade Chicken Noodle Soup

1 T. Olive Oil

2 stalks celery, diced small

2 medium carrots, diced small

1 medium onion, diced small

Salt and Pepper
4 cups chicken broth

1 ¾ pounds  boneless chicken breast
6 ounces vermicelli or angel hair pasta, broken into 1 ½ inch pieces

In a large pot heat oil over medium-high heat add celery, onion and carrots and cook till celery and carrots are crisp tender; about five minutes.
Add salt and pepper. Add broth and 4 cups water and bring to boil.

Add chicken, reduce heat to simmer and cover.
Cook until chicken is cooked through, about ten minutes. With tongs remove chicken and chop or shred into bite-size pieces.

Add pasta to pot and cook until tender, about four minutes. 

Stir in chicken pieces and serve.  

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