Chicken Noodle Soup Recipe
Who doesn’t love a nice bowl of homemade chicken soup? Especially when you’re home sick, or trying to stay warm on a cold winter’s day.
Ingredients:
2 Tbsp. Vegetable Oil
3 medium Carrots, cut into 1/4” rounds
3 Celery Ribs, cut into 1/4” thick slices
2 medium Onions, chopped
1 (6 lb.) Chicken
2 Qt. Chicken Broth
1 Qt. Cold Water, or as needed
1 Bay Leaf
3 Sprigs Fresh Thyme
4 Sprigs Fresh Parsley
Salt and Freshly Ground Black Pepper
2 Cups Egg Noodles
Fresh Parsley, chopped (for garnish)
Directions:
Heat the oil in a large pot over medium heat. Add the carrots, celery, and onions, for 10 minutes, until they’re soft.
Cut the chicken into 8 pieces, and add the chicken to the pot and pour in the broth. Add the cold water, just enough to cover the ingredients by 2” and bring to a boil over high heat. Skim off the foam as it rises to the surface. Then add the bay leaf, thyme, and parsley.
Reduce to low heat, and let simmer, uncovered for about 2 hours. Until the chicken is tender.
Remove the chicken, and set it aside to cool. Discard the bay leaf, thyme, and parsley. Let the broth stand for 5 minutes.
Discard the chicken skin and bones, cutting the meat into bite-size pieces. Add the noodles and cook for 10 minutes. Then stir the meat back in, and season to taste, with salt and pepper.
And Enjoy!
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Yield: 12 to 14 servings
