Everyone has a favorite Chicken Noodle Soup recipe and this is mine. Very basic, very simple but oh so good! This soup is tasty any time of the year when you could use some ‘comfort food.’
Chicken Noodle Soup
- 5 – 6 lb. roasting chicken (I only use the breast in my soup)
- 2 (48 oz.) cans low sodium chicken broth
- 6 cups water
- 8 bouillon cubes
- 1 tsp. fresh basil, minced or 1/2 tsp. dried
- 2 tbsp. fresh parsley, minced or 1 tbsp. dried
- 1/8 tsp. garlic powder
- 1 bay leaf
- 1/4 tsp. black pepper
- l cup onions, chopped (or more)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- kluski egg noodles
Cover chicken with broth, water and bouillon. Bring to a boil and simmer, covered for about 1-1/2 hours, or until chicken is tender and starts to fall of the bone. Remove and set aside.
Saute the onions, carrots and celery in a small amount of oil in a separate skillet (or spray the vegetables with a cooking spray) for 10-15 minutes or until just tender. Add vegetables to soup and then add the spices and cook for another 30 minutes. Add the noodles and cook for an additional 15 minutes. Cut up the reserved chicken breast, add to soup and reheat.
If you want to get rid of the extra fat, allow the soup to cool, then skim off the fat with a spoon. Then reheat and serve. I did not do that in the picture below. Sometimes a little fat is good, just depends on the cook.
I sometimes like to freeze this soup but without adding the noodles.
Recipe by cookingwithauntjuju.com