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Benjamin W. Herila


Chicken Noodle

Makes about 8 servings.


12 C. chicken stock
1/2 lb. egg noodles
1/2 lb. carrots
1/2 lb. celery
1/4 lb. yellow onion
1/2 lb. boneless chicken meat
2 T. parsley
1 bay leaf


The hard part is really getting the broth right. Follow the instructions on the Chicken Stock recipe and you should be good to go. 

First, chop the carrots, celery, and onion. Add the vegetables to your soup pot along with some olive oil and saute for about 15 minutes or until they are translucent. Add the chicken meat and cover tightly. Continue to saute for 10-15 minutes longer covered tightly. There should be a pleasant chicken aroma at this point. 

Next, add the parsely and bay leaf. Add the chicken stock and simmer for 20 minutes. 

Add the pasta and simmer for 10 minutes longer. 

Salt and pepper to taste and serve hot!

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