With the thermometer reading 5 degrees, Joan chose to make soup heart-warming chicken noodle soup.
1 pound boneless, skinless chicken breast, cut into small pieces
2 tablespoons butter
1 yellow onion, chopped
3 14 1/2-ounce cans fat-free chicken broth
2 cups carrots, chopped
1 cup frozen corn
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon ground pepper
1/2 teaspoon salt
4 ounces uncooked spaghetti, broken into smaller lengths
In a large pot, lightly brown the chicken on all sides in melted butter over medium-high heat, about 5 minutes. Add the onion and cook an additional 2 minutes until tender. Add the broth, carrots, corn, and seasoning, and bring to a boil. Reduce heat to low; cover and simmer for 3 hours. Add spaghetti (Joan did not have any spaghetti so she substituted linguine) and cook an additional 15 minutes.
Makes 8 servings.
Recipe can be found on page 148 of The Book Lover's Cookbook.