Copyright©2007- 2010 Donna Goff

Tuesday, August 14, 2007

Donna's Cinnamon Chicken Noodle Soup

Serves about 8

Basic soup base–
4 chicken quarters or 2 large Chicken breasts
1 yellow onion, diced
1 cup celery, diced
1-2 garlic cloves, peeled and crushed
2 Knorr chicken bullion double cubes
2 quarts water

Country egg noodles
Cubed chicken
1 cup celery, diced
1 -2 diced carrots
2 quarts of water
2 Knorr Chicken bullion cubes
salt, to taste (I use fresh ground sea salt)
pepper, to taste (I use fresh ground)
2 - 4 pinches of cinnamon

Combine chicken, onion, celery, bullion, garlic, and water to cover the other ingredients about two inches above. Boil until chicken is tender. Remove chicken, de-bone, cut into cubes, and add chicken back into broth. Add optional step here if desired.

(Optional- Pour soup liquid through a strainer. Reserve cooked vegetables to freeze and add to a Broccoli Cheese Soup, or a Potato Soup, at a later time.  Add 1 cup of diced celery and diced carrots.)

Add 2 more quarts of water and the bullion, bring to a boil. Add noodles. Boil until noodles are tender. Season with salt and pepper to taste. Add 2-4 pinches of cinnamon. Serve with saltine crackers.

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