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I’ll never forget the first time I had to make chicken noodle soup for myself. It was my first semester in college at USU and I had bronchitis. It was a cruel awakening to reality. It also opened my eyes to how blessed I was to have grown up with a mother who made me this soup EVERY.SINGLE.TIME I asked. She is an angel who has always made her own soup when she was sick. She has always made her own birthday dinner. And she is always there to cater to the many requests for birthdays, holidays, or just random visits.
Now that it’s officially soup season (and unfortunately sick season) I hope you will all be able to enjoy a little piece of @mammasil heart and healing all wrapped up in one warm delicious comfort food. If you’re feeling up to taking it to the next level, make homemade egg noodles to go in the soup. You won’t regret the extra work.
Chicken Noodle Soup
Course: SoupsIngredients
Extra virgin olive oil
3 chicken legs
3 chicken thighs
1 onion, chopped
1 garlic clove, minced
Water (or bone broth)
3 celery stalks, chopped (plus some of the leaves)
3 carrots, sliced
3 potatoes, cubed small
1/3 c fresh parsley, chopped
6 tsp chicken bouillon (less if using bone broth)
1/2 tsp garlic pepper
1 tsp salt
Egg pasta or small pasta shells etc.
Parmesan cheese
Directions
- Coat the bottom of a large pot with olive oil.
- When warm add chicken, onions and garlic. Cook until chicken is golden brown, turning often.
- Add water, enough to fill the pot 2/3 full. Bring to a boil then cover and cook on low for 1 hour.
- Remove chicken onto a plate to cool, making sure chicken is fully cooked. Cook longer if needed.
- Add more water if needed and all remaining ingredients except pasta and cheese.
- Cover half way and cook veggies 15 min or until al dente.
- Meanwhile remove chicken from bones and add to the pot.
- Turn heat up to medium and bring to a boil.
- Add pasta. If using fresh pasta, cook for 1 minutes and turn the heat off. If you’re using dry pasta, cook 5 minutes stirring a few times then turn the heat off and let rest for 5 minutes, this method allows the pasta to keep cooking and not get mushy.
- Adjust seasonings if needed.
- Serve with Parmesan cheese.
Notes
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