3 cans of chicken soup stock
1 cup of water (could have used more)
1 boullion cube
1 big chicken breast
celery
carrots
1 lb pasta
1 bay leaf
salt/pepper
any other seasonings you wish- some recipes call for basil or oregano
Throw everything in the pot and bring up to pressure. Cook for 4 minutes. Serve with biscuits on a rainy day.
Note: I don't really like the soup part of soup, so I went a little too light on the liquids department. Mine ended up more like chicken soup flavored pasta, which was alright too.
3 comments:
i make this with mom and it was great! we even forgot to add salt and it was fine. i learned a little trick with chicken noodle from a cute mexican lady, she added feta cheese and green salsa on top of her bowl. she said that was how her mother always served it. i tried the feta and it was GREAT! i don't have any green salsa. one crazy step at a time.
made, made. sorry, can't spell
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