Recipe: Chicken Noodle Soup and Biscuits

Recently the boyfriend came down with a nasty cold and I promised to make him some homemade soup. I’ve never made soup before so this was a new experience for me. I decided to start with a simple chicken noodle soup. It uses basic ingredients and was easy to make. A bowl of soup is a great way to warm up on a cold winter day. Here’s the recipe and some photos. Enjoy!

Ingredients

1 cup uncooked dry, broad egg noodles (I added a bit more)
3 boneless, skinless chicken breasts
1 box (900 ml) chicken broth
1 1/2 cups sliced celery
1 1/2 cups sliced carrots
2 1/2 tbsp lemon juice
1 clove garlic, finely chopped
1 tbsp chopped, fresh oregano leaves or dry oregano
1 1/2 tbsp chopped, fresh parsley leaves or dry parsley
Black pepper to taste 

Directions

Cook noodles according to package directions. Drain and set aside. Heat large pan lightly coated with cooking spray at medium-high heat. Add chicken breasts and cook thoroughly. Remove chicken and cut or tear into pieces. In large pot add chicken broth, celery and carrots and heat to a boil. Stir in chicken, noodles, lemon juice, garlic and oregano. Reduce heat to low. Simmer, stirring occasionally, for five minutes. Stir in parsley and pepper. Serve.

I also made some homemade biscuits to accompany the soup.

Ingredients

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup shortening or butter
3/4 to 1 cup milk

Directions

Place dry ingredients and the shortening or butter in a food processor and pulse until crumbly. You can also do this with a fork in a bowl. Add the milk gradually while pulsing until a ball forms. Roll out onto a floured surface and cut into biscuits – any shape you want. Place biscuits on a baking sheet and bake at 450 F for app. 12 minutes.