CHICKEN NOODLE SOUP

By jarren

Ingredients

• 2 tablespoons (25 ml) butter
• 1/2 cup (125 ml) chopped onion
• 5 cups (1.2 ml) chicken stock
• 1 1/2 cups (375 ml) thickly sliced carrots
• 1 cup (250 ml) sliced celery
• 1 cup (250 ml) cubed cooked chicken
• 1 cup (250 ml) egg noodles
• 2 sprigs fresh dill
• 1/2 cup (125 ml) frozen peas
• Salt and pepper

Preparation

Step 1

In large saucepan, melt butter over medium heat; cook onion for 3 minutes or until softened.

Add chicken stock and bring to boil. Add carrots, celery and chicken; reduce heat, cover and simmer for 15 minutes or until vegetables are tender.

Add egg noodles and dill; cook for 6 to 8 minutes or until noodles are tender. Add peas; season with salt and pepper to taste.