CHICKEN NOODLE SOUP
When I’m tired and aching, or I’m feeling a little under the weather, I will always make an enormous pot that includes Homemade chicken soup. The scent that permeates my kitchen while it cooks is comforting to the soul, as its “from scratch” flavor just cannot be rivaled. This isn’t bouillon, folks, as this soup is the authentic recipe. However, don’t be concerned about it being homemade. This simple and quick recipe is the best home-cooked chicken soup that requires only a few hands!
WHY BONE-IN CHICKEN BETTER FOR CHICKEN NOODLE SOUP
If you choose to use chicken breasts that have bone and meat from the ribs, You’ll get all the health benefits and flavor from the bones of your chicken as well as connective tissues. If this sounds odd, then believe me. The bones add incredible richness to the broth’s taste, and connective tissue breaks down and adds body or even a touch of richness to the broth. If you choose to use chicken without bones breasts instead, the soup will be deficient. Don’t worry about it; all those connective tissues and bones get removed before the soup is served.
2 Tbsp New Windowolive oil($0.32)
One large yellow onion ($0.37)
Three cloves of garlic ($0.24)
1/2 lb. carrots ($0.49)
1/2 bunch of celery ($0.83)
Two breasts of chicken split bone-in ($6.64)
One teaspoon of dried or seasoned basil ($0.10)
1 Tbsp dried parsley ($0.15)
1/2 teaspoon dried thyme ($0.05)
A whole bay leaf ($0.15)
New cracked WindowFreshly pepper ($0.05)
2-3 tsp salt ($0.05)
6 oz. egg noodles ($1.00)
Slice the onion into pieces and chop the garlic. Add the garlic, onion, and olive oil into the pot in a large pan and cook on medium heat for around 5 minutes and until the onions become translucent and soft.
While the garlic and onions are cooking, make sure to wash and slice the celery and carrots. In the same pot, add them and allow them to sauté for a couple of minutes.
Take away the exterior skin, as well as the fat from the chicken breasts. Put the breasts into the pot with bay leaf along with the basil, parsley, thyme, and some freshly smashed pepper, as well as eight cups of water. Cover the pot and make it simmer over the heat to high, and then turn down the heat to a simmer. Let it simmer for an hour. It is important to ensure that the pot continues to simmer for an entire hour. When the temperature is turned too low and it’s not bubbling, the chicken won’t shred easily.
After half an hour of simmering, you can remove it from the pan. Utilizing two forks, you can pull the meat off the bone and cut it a bit. Salt the broth to taste. Start with one teaspoon and add more according to how you like it. I used about three teaspoons. This broth’s taste will shine once salt is added.
In the same pot, add the pasta tur,n the heat to high, and cook the noodles until soft (about seven minutes). Then, add the chicken shredded back into the pan. Check for seasoning and add salt, if necessary (I did not need to add any). Serve hot!