Chicken Soup, Please

Today was a chilly and gray Monday. So when you have the day off from work and are afraid that

curling up with a book would just be a segue to a nap, what do you do? 

You make soup! 

Thank you Manuela for the wonderful idea!

Homemade Chicken Noodle Soup


Ingredients

1/2 Fryer Chicken

2 whole Carrots, Diced

2 stalks Celery, Diced

1/2 whole Medium Onion, Diced 

2 cloves garlic, Diced 

8 cups Chicken Stock (Low Sodium) 

1 teaspoon Salt

1/4 teaspoon Pepper (more To Taste)

1/4 teaspoon Ground Thyme

1 teaspoons Parsley Flakes

8 ounces, Homemade Wide Egg Noodles 

Instructions

1. Place the 1/2 fryer chicken in a skillet with olive oil on low-medium heat until the skin is a golden color. This is optional. I do this because it adds flavor (I use the same skillet to sauté my vegetables in later) 

2. Place the chicken in a large soup pot, cover with 8 cups of chicken stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

3. Remove chicken from pot. Take off as much meat from the bones as you can, then set the meat to the side. 

4. Sauté the carrots, celery, onions and garlic cloves in 2 tablespoons of olive oil, until just tender. 

5. Add the carrots and celery, onions, and garlic to the pot, followed by the herbs and spices. 

6. Increase heat to medium, then add the egg noodles and chicken. Cook until the noodles are tender, 8-10 minutes. 

Adjust seasonings as needed.

Enjoy! You can even make smacking, or slurping sounds 

if you'd like (not recommended if you are in public).