Sunday, December 5, 2010

Chicken Noodle Soup

Chicken Noodle Soup
Perfect for cold season.

1/2 tablespoon olive oil
1 small onion, diced
8 crimini mushrooms, sliced (optional)
2 carrots peeled and chopped
1/2 celery stalk chopped (or use Penzey's celery flakes)
3 cups chicken broth
1/2 bag egg noodles
Saute onions and mushrooms in oil until tender.  Add carrots and celery and saute for a few more minutes.  Then add chicken broth and bring to a boil.  Add egg noodles and cook in broth for about 10 minutes (or as directed by the bag).  Add salt and pepper to taste.


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