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Saturday, October 26, 2013

Chicken and Tagliatelle soup recipe...

I believe that soup is delicious any time of the year. Its quick, tasty, and filling. It is believed that those who eat a small bowl of soup at the beginning of the meal will consume smaller portions during the main course. A great tip if you are watching your weight...It is one of those comfort foods that I just enjoy most anytime.

This is a pretty basic down to earth recipe that is virtually fail proof, even for a novice. The preparation is quick and easy, with delicious results....


4 cups College Inn Chicken Broth (or other gluten free broth of choice)
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup UNCOOKED Schar brand Tagliatelle noodles
1 cup shredded COOKED chicken OR turkey
Cooking Directions
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Cooking veggies until just tender-crisp.
Stir noodles and chicken into saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring occasionally.
With the cold weather now upon us this is a great soup to have on hand. Double the recipe for extra portions, as I always like my soup better the second day. Add some crusty gluten free bread, a salad, and you have a delicious comforting dinner against the cold elements of the outdoors!

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