Homemade Chicken Soup is the kind of comfort food that makes the worst go away and sends you on the mend as it are just Feel Good Food.
two quarts chicken stock
4-6 chicken breasts.
Small bag baby carrots
three stalks celery
1/2 pound well wide egg noodle
three tablespoons fresh parsley chopped
Salt & pepper to taste
I always keep homemade stock in the freezer, but should you be out of this or find such a thing foreign to you, buy a good organic chicken stock at your grocery store. I happened to already have roasted chicken breasts in the refrigerator, so I diced them up. If you do, not then lay your chicken breasts on a baking sheet sprinkle with salt & pepper, drizzle olive oil on top and pop into the oven 35-40 minutes or till juices run clean. Let the chicken cool when done, remove meat from bones, dice in large chunks and keep to side.
Meanwhile I heat the stock in a large stockpot. Then I slice carrots and celery drop them in boiling stock with the egg noodles and cook till almost done about seven minutes on medium high heat partially covered. I then add my diced chicken and heat for a minute or two till all is warm. As a final touch I add my freshly chopped parsley along with salt & pepper to taste. Serve homemade chicken noodle soup warm in large soup bowls or mugs. This takes all 15 minutes to make minus the cooking time for the chicken. I make plenty of this when not feeling well, eat it for lunch and dinner, and bring to work when I am on the mend. This recipe freezes well as I have done so plenty of times and glad I’ve had it on hand.
Feb
10
