Chicken Noodle Soup with Fun-Shaped Noodles
1 tbsp butter
Melt butter and olive oil in a large sauce pan and then toss in onions, carrots, celery, salt and pepper. Cook for about 10 minutes or so until veggies are tender, or add in a couple tablespoons of broth and put a lid on the veggies and let them sweat it out a bit. Just stir halfway through so they don't stick on the pan.
Then add in the minced garlic and saute for about a minute or so, before adding in your chicken and broth. Bring the soup to a boil, and add in your egg noodles and simmer for about 20 minutes or so, or until your noodles are tender.
*Yummy note: We made a small half batch of homemade egg noodles shaped like flowers to add into this soup for a whimsical touch. The key to my recipe for egg noodles is to roll your pasta dough fairly thin so the noodles don't get too thick and gummy. After rolling the dough out, use little mini cookie cutters and create some fun shapes! Make your own chicken and stars soup!
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