Chicken noodle soup
Simple is sometimes best when it comes to chicken soup, according to Steven Petersen, director of foodservice at this rehabilitation center northwest of Chicago. But his team tweaks the basic recipe by throwing in cremini mushrooms as an additional vegetable and adding red pepper flakes for a little kick.
6 cups good chicken stock
3 carrots, sliced
2 stalks celery, sliced
1 small onion, sliced
¼ tsp. black pepper
Pinch red pepper flakes
½ roasting chicken, uncooked
½ lb. cremini mushrooms, sliced
1 cup wide egg noodles, uncooked
- Place stock in large pot. Add all ingredients except mushrooms and noodles, and cook until chicken is tender.
- Remove chicken from pot and cut into cubes. Return to stock. Add mushrooms, and cook 10 minutes.
- Add noodles, and cook until tender, stirring occasionally.
Recipe by The Springs at Crystal Lake (Illinois)