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Chicken noodle soup: homemade recipe

Ingredients

1 whole chicken (about 4 lbs)
2 cups carrots, sliced
2 cups celery, sliced
1 large onion, chopped
3 cloves garlic, minced
1 bay leaf
8 cups chicken broth
4 cups water
2 tsps salt
1 tsp black pepper
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried parsley
3 cups egg noodles
2 tbsp fresh parsley, chopped (optional)

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, then sauté until the onion is translucent.
3. Place the whole chicken into the pot and pour in the chicken broth and water.
4. Add the bay leaf, salt, black pepper, dried thyme, and dried parsley.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour, or until the chicken is fully cooked.
6. Remove the chicken from the pot and set it aside to cool. Once cool, shred the chicken meat, discarding the skin and bones.
7. Add the sliced carrots and celery to the pot and let them simmer until tender, about 10-15 minutes.
8. Stir in the shredded chicken and egg noodles. Cook until the noodles are tender, about 8-10 minutes.
9. Adjust seasoning with additional salt and pepper if needed.
10. Stir in the fresh parsley (if using) before serving.

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