Kathy's Chicken Noodle Soup
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1 lbchicken, cut into bite size pieces
1 1/2 cfrozen veggie blend, onion,celery, bell pepper
1 sprig(s)rosemary sprigs
1 tsptarragon, dried leaves
2 tspgarlic powder
1/2 cdry vermouth
5 cchicken broth, low salt
1 Tbspsoy sauce
1 slicebacon, cut in half
·egg noodles, cooked drained
How to Make Kathy's Chicken Noodle Soup
- In a large dutch oven heat 2 tablespoon of olive oil over medium high heat. Salt and pepper chicken and add to the pot. Sear chicken and remove from pot.
- Pull the leaves off of the rosemary stem and along with the vegetable blend add it to the pot. Stir and cook until vegetables are tender. Add chicken and stir in vermouth.
- Pour in the chicken stock, soy sauce, and add garlic powder. Bring to a boil and reduce to simmer. Add the bacon slices. Simmer for 20 minute. Taste to add salt and pepper.
- To serve, put the egg noodle in a warm bowl.
Ladel soup over noodle. Store noodle separate if you are planning to freeze the soup.