This noodle soup is a delicious and filling treat on cold winter evenings.
3slices smoked, rindless bacon, diced
1 large onion, chopped
1 tbsp butter
2½cups dried peas, soaked in cold water for 2 hours and drained
10 cups chicken bouillon
8 oz dried egg noodles
5/8 cup heavy cream
salt and pepper
chopped fresh parsley, to garnish
Parmesan cheese croutons (see Cook’s Tip, right), to serve
the chicken noodle soup recipe
1. Put the bacon, onion, and butter into a large pan and cook over low heat for about 6 minutes.
2. Add the peas and the chicken bouillon to the pan and bring to a boil. Season lightly with salt and pepper, cover and simmer for 11/2 hours.
3. Add the egg noodles to the pan and simmer for an additional 15 minutes
4. Pour in the cream and blend thoroughly. Transfer to a warm tureen, garnish with parsley, top with Parmesan cheese croutons (see Cook’s Tip), and serve.
To make Parmesan cheese croutons, cut a french stick into slices. coat lightly with olive oil and sprinkle with parmesan. Broil for about 30 seconds.
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