Tuesday, April 12, 2011

Bridgette's Chicken Noodle Soup

This is one of those recipes that I called and asked for in a pitiful voice after I'd been sickly for a couple of days.  I knew that my daughter, Bridgette, must have a simpler method of preparing chicken noodle soup than me because she does it frequently and has two little girls and a busy schedule.  I just didn't feel like standing at the stove to cook and chop the chicken, chop the veggies, and prepare my recipe.  This one is basically the same ingredients but allowed me to just let it come together with little effort. I've also prepared the entire dish in the Deep Covered Baker and the microwave.

3-4 carrots
3 stems of celery
1/2 cup sliced green onions
1 tablespoon butter
3 chicken breasts
2 cartons of chicken broth
a package of noodles
tablespoon of chopped parsley or teaspoon of parsley flakes
2 cloves of finely chopped garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
(I added a half a bunch of broccoli.)

  • Place onions, carrots, and celery in the bottom of a Pampered Chef Deep Covered Baker.
  • Arrange chicken breasts on top of vegetables, top with butter, and sprinkle with garlic.
  • Cover and place in microwave for 25-39 minutes on high or until chicken is cooked.
  • Put chicken broth, water, herbs, and noodles in pot on stove and bring to a boil; cook noodles until tender.
  • Cut up chicken and vegetables while still in the Baker with a Pampered Chef salad chopper and then add to pot with broth.
  • Return to boil; lower heat and simmer for 15-20 minutes to blend flavors.