Chicken Noodle Soup.  Mmmmm.  I love chicken noodle soup.

It’s the perfect remedy for a cold day, a wet day, a snowy day, a sick day, or a stay on the couch and watch movies day.

One bowl of HOMEMADE chicken noodle soup and you won’t ever go back to the canned stuff.  Don’t get me wrong, I love me some Campbell’s in a pinch, but there’s nothing like the rich flavor of homemade broth and the taste of fresh cut vegetables to warm you up.

This recipe is my aunt’s recipe and anytime anyone in the family is sick, she is quick to cook up a pot and bring it over.  She’s very hospitable like that.  She always says it will remedy any ailment you might have and I think she is probably right about that.  I always feel good as new when I eat this soup!

Chicken Noodle Soup

2-1/2 – 3 lbs. chicken (I use half thighs and half drumsticks. Dark meat is better to use because it is not as dry as white meat).
14 cups water (approx.)
1 med. Onion cut into wedges
2 bay leaves
2 tsp. salt
½ tsp. pepper
1 cup sliced carrots
1 cup sliced celery
2 tbsp. chicken-flavored instant Bouillon
1 tsp. basil leaves (dry)
1 tsp. parsley flakes (dry)
½ of a 1 lb. pkg Egg Noodles, uncooked

In a dutch oven combine chicken, water, onion, bay leaves, salt and pepper. Bring to a boil. Reduce heat, simmer, covered until chicken is tender (about 45 mins.). Remove chicken, cool slightly. Remove and discard skin and bones. Cut meat into bite-size pieces. With slotted spoon, remove onion and bay leaves. Skim fat from broth. Add chicken, carrots, celery, bouillon, basil and parsley to broth. Bring to boil. Reduce heat, simmer, covered until carrots are tender—about 10 mins. Add noodles and simmer until noodles are tender—about 10-15 mins. stirring occasionally. May be frozen.

Recipe Source:  My aunt Rebecca

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