Tuesday, January 25, 2011
I got a wild hair this rainy, dreary morning and decided that since Mom made from-scratch waffles for breakfast & served them with her homemade apple jam, that I'd make a pot of beef stew for dinner. It smells absolutely fabulous in the house, and I can't wait to dig in! If it turns out as well as I hope it does, I'll post the recipe later. :)
I made this last week, and had plenty to have later in the week. It just seems to get better and better.
Chicken Noodle Soup
2 cups chicken, cooked & shredded or diced
3 carrots, peeled and cut into coins
3 stalks celery, thinly sliced crosswise
1 medium onion, diced
1-2 cloves garlic, finely minced
4 cups chicken stock
3 cups water
2 Tbsp butter
8 oz egg noodles
1 1/2 tsp Italian seasoning
salt & pepper to taste
Melt butter in large pot. Saute vegetables and garlic until onions become transluceent. Salt & pepper at this point. Add chicken, broth, and water, bringing to a boil. Reduce heat and simmer until carrots are tender, about 30 minutes. Add Italian seasoning, salt & pepper, stirring well. Add noodles and cook until they're done. Enjoy!