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Chicken Noodle Soup


- 6 cups chicken broth
- 3 skinless, chicken thighs with bones
- 3 tbsp. butter
- 1 cup finely chopped onion
- 3 garlic cloves, minced

1\2 cup diced peeled carrots
- 1\2 cup diced celery
- 1/2 tsp. dried oregano
- 1 1\
2 ounces dried egg noodles
- 1
cups frozen corn kernels
- 2 tbsp. minced fresh parsley
- salt and pepper


1.Combine broth and chicken thighs in large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 15-20 minutes.
2. Using tongs, remove chicken from broth. Cool slightly. Cut meat from the bones and keep aside. Strain broth into large bowl.
2. Melt butter in heavy large pot over medium heat. Add onions and garlic, sauté until onion is soft, about 5 minutes.
3. Add
carrots, celery, and oregano. Cover; cook until vegetables soften, stirring occasionally, about 5 minutes. 4. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 10-12 minutes.
5. Add noodles; simmer 5 minutes. Add chicken and corn; simmer until noodles are tender, about 5 minutes. 6. Add parsley and season with salt and pepper.