HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP

Excellent! I used chicken broth instead of water and boneless chicken. The whole family loves it.

INGREDIENTS

• 3 cloves garlic 
• 1 tsp dried basil 
• 1/2 tsp dried thyme 
• 1 whole bay leaf 
• 1/2 bunch celery 
• 1/2 lb. carrots 
• 2-3 tsp salt 
• 6 oz. egg noodles 
• Freshly cracked pepper 
• 1 Tbsp dried parsley 
• 2 split chicken breasts, bone-in 
• 1 medium yellow onion 
• 2 Tbsp olive oil 

INSTRUCTIONS

First, Cut the diced onion and mince the garlic. Add the onion, garlic and olive oil in a large saucepan and sauté over medium heat for about 5 minutes or until onions are tender and transparent.

Then, While the onions and garlic are jumping, wash and cut the carrots and celery into slices. Add them to the pan and continue to sauté for a few more minutes.

Remove the skin and excess fat from the chicken breasts. Add the breasts to the pot with the bay leaf, basil, parsley, thyme, freshly cracked pepper and eight cups of water. Cover the pan, bring to a boil over high heat, then reduce heat to low and simmer for one hour. Make sure the pot continues to simmer all the time. If the heat is lowered too low and it does not boil, the chicken will not break easily.

After an hour of simmering, remove the chicken from the pan. Using two forks, remove the meat from the bone and shred it slightly. Season the broth with salt. Start with a teaspoon and add more to your taste. I used 2-3 teaspoons. The flavor of the broth will really appear once the added salt.

Add the noodles to the saucepan, increase the heat and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pan. Happy Cooking TimeJ