By Angela McGowan
Last week we were so sick. Thankfully it’s almost gone. To help us feel better I had made a big batch of this chicken noodle soup. It’s easy enough to do even if you have a fever and aren’t thinking quite as sharp as you usually do.
Yield: Serves 4
Chicken Noodle Soup Recipe
Ingredients:
- 2 lbs chicken things
- 1 large onion, chopped
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 tablespoon dried Italian herbs (oregano, basil, rosemary, marjoram)
- 3 cloves garlic
- olive oil
- salt and pepper
- About 4 quarts chicken stock, more or less depending on how much broth you like
- 1 lb skinny egg noodles
Directions:
- Preheat a large soup pot. Salt and pepper chicken. Drizzle with olive oil. Brown chicken on each side. Add onions, celery, carrots and garlic. Add chicken stock and herbs. Bring to a boil and turn to a simmer. Simmer on low for 2 – 3 hours, or until chicken is completely done and falling off the bone.
- When chicken is done, remove from pot and place on a plate. Remove skin and pick meat from bones. Discard skin and bones and add meat back to pot. Bring chicken broth and chicken to a boil over high heat and add noodles. Cook for 12-15 minutes, or until noodles are done.
- Turn heat off when noodles are done and remove from heat.
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