My kids can eat this soup every night. If you ask them what they want for dinner...this is it. In a large pot over medium heat, melt 1 TBSP of butter. Cook 1/2 cup chopped onion and 1/2 cup of chopped celery until tender, about 5 minutes.
Pour in 4 cans of chicken broth and 1 can of vegetable broth, 1 1/2 cups egg noodles, 1 cup sliced carrots, 1/2 tsp dried basil, 1/2 tsp dried oregano, salt and pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes before serving.
That's Ellie and Ginger in the picture. No worries, she's an egg layer and not a fryer.
No comments:
Post a Comment