Chicken Noodle Soup: Difference between revisions
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2 medium carrots, peeled and loosely sliced | 2 medium carrots, peeled and loosely sliced | ||
2 bay leaves | 2 bay leaves | ||
1 large onion, peeled and cut into 8 wedges | 1 large onion, peeled and cut into 8 wedges | ||
<b>Remaining ingredients:</b> | <b>Remaining ingredients:</b> | ||
Cooking spray | Cooking spray | ||
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3/4 cup sliced carrot | 3/4 cup sliced carrot | ||
3/4 teaspoon salt, or more to taste | 3/4 teaspoon salt, or more to taste | ||
1/2 teaspoon thyme | 1/2 teaspoon thyme | ||
1/4 teaspoon basil | 1/4 teaspoon basil | ||
1/2 teaspoon chopped fresh rosemary | 1/2 teaspoon chopped fresh rosemary | ||
1, 15-ounce can fire roasted diced tomatoes | 1, 15-ounce can fire roasted diced tomatoes | ||
1/2 cup chopped fresh parsley | 1/2 cup chopped fresh parsley | ||
Pepper<br> | Pepper | ||
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WILL TRY, BUT HAVEN'T YET | WILL TRY, BUT HAVEN'T YET | ||
Fresh dill or if necessary, dried dill. This will be to taste. | Fresh dill or if necessary, dried dill. This will be to taste. | ||
3/4 cup frozen peas | 3/4 cup frozen peas | ||
3 large cloves garlic, minced | 3 large cloves garlic, minced | ||
1 cup small pasta (such as elbows or shells) | 1 cup small pasta (such as elbows or shells) | ||