![]() Onion: I always use a white onion but you could certainly use a yellow onion if you prefer.But once again, feel free to adjust to taste. Like the carrots, I went for four large stalks. Celery: Of all three veggies in this soup, the celery is my favorite.Carrots: I like my soup heavy on the veggies so I use four nice-sized carrots.Olive oil: For sautéeing the vegetables.With the warm flavor of the wholesome vegetables in combination with the succulent chicken, herby seasoned broth, and hearty egg noodles, is it any wonder this soup tops so many comfort food lists? It’s comforting! There’s not much that is more comforting than cozying up with a hot bowl of soup on a cold day.While it does take about an hour from start to finish, the majority of that time is cook time and is hands-off. It requires no special kitchen equipment and little prep. It’s simple! Despite the fact that this soup is homemade, it’s still incredibly simple to make ready.Aside from the noodles, which are not made from scratch, this recipe does not include any shortcuts. It’s made from scratch with fresh ingredients! While it would be a lot easier to pick up a can of soup from the grocery store, nothing compares to the fresh bright flavor of making it from scratch.Kicking things off is a true American classic, homemade chicken noodle soup with egg noodles. That being said, I realize that I have failed to share with you all a lot of my tried and true comfort food recipes. ![]() What type of food is that you ask?!?įlavorful comfort food made from scratch! I recently decided it was time to “niche down”, which means from here on out I will be focusing on sharing a more specific type of food. ![]()
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