Chicken Noodle Soup
Posted February 27, 2006 – 1:00 pm in: Poultry, Soup
1 slice bacon cut into small pieces
1 onion chopped
2 carrots peeled and cubed
2 stalks celery chopped
1 lb. boneless, skinless chicken breast diced
6 cups chicken stock
1 tbsp. fresh dill
1/2 tsp. paprika
1 tsp. salt
1 tsp. freshly ground pepper
1 1/2 cups small egg noodles
1 cup frozen peas
Sauté bacon in a large pot over medium heat until crisp. Remove with a slotted spoon.
Add onion, carrot and celery and cook until the onion turns translucent. Add chicken and the stock and bring to a boil. Reduce heat and cook for 30 minutes.
Add dill, paprika, salt, pepper, egg noodles and peas and simmer for 15 minutes or until noodles are tender.
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