Chicken Noodle Soup

Ingredients:

15 mL         butter

¼ onion

1 whole carrot, sliced

1 stalk celery, sliced

125 mL dried egg noodles

1 tetra pack (900mL) chicken stock

1 cooked piece of chicken

To Taste, hot pepper sauce (optional, start with 1 mL)

To Taste, pepper (optional, start with 1 mL)

Method:

1. Finely chop the onion and slice the carrot and celery.  Peel the carrot if you want – or you could just wash it really well.  Use your paring knife and cutting board.

2. Melt the butter in your LARGE pot over medium heat.  Cook the onion, stirring occasionally for three minutes or until softened.

3. Add the chicken stock to the pot and add the rest of the vegetables.  Turn the heat to high/maximum and bring to a boil (put the lid on).  Once the soup is boiling, reduce the heat slightly (so that the soup doesn’t boil over) and cook for 5 minutes.

4. Remove the lid.  Add the noodles.  Cook, uncovered for 8 to 10 minutes or until noodles and vegetables are tender.

5. Chop up chicken into small pieces (while the noodles are cooking).  Add to the soup and cook until warm (about 2 minutes).  

6. Taste the soup and adjust seasonings (add hot sauce, salt and pepper to taste).

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