In the heart of winter don’t you crave for a steaming bowl of warm soup, flavorful and comforting ??? Quick and easy even from scratch, The chicken noodle soup, queen of all soups, pleaser to all: the ones who do not want a canned, high sodium dinner, and the ones who need the healing power of the warm liquid simmered a little while with aromatics and healthy veggies, so get this liquid goodness my friends!!!!
Made from scratch, the chicken soup will make several serving, soothing your appetite, your heart and your throat!
- 1 or 2 organic half bone-in chicken breasts, with skin, or without if you prefer
- 2 skinless bone- in organic chicken thighs
- 2 to 3 medium carrots peeled, chopped
- 2 celery stalks chopped
- 1 cup onion chopped
- 6 to 8 oz. wide egg noodles
- 1/2 cup parsley leaves
- 2 to 3 dried bay laurel leaves
- 1 Tbsp olive oil
- 1 Tbsp kosher salt
- 1 Tbsp pepper
How to make it :
In a large stock pot, add oilve oil, gently sauté chopped veggies, leaving the aromatics on the side. Add chicken , cover with water (about 8 to 12 cups), add salt, cover with a lid and bring the water to boil over high heat. Then reduce heat , simmer gently for 20 minutes Turn heat off, let chicken to poach for at least 10 minutes or more if you have the time. untouched and covered.
Remove chicken from broth, let it cool, discard skin and bones, cut chicken into size bite pieces. Skim any fat excess from broth, return to boil over low heat, add egg noodles to the pot, cook for the indicated time, less 2 minutes. Add chicken, 1Tbsp pepper, 1/2 parsley, adjust salt. Cook 2 minutes more and it is ready!!
Serve in separate bowls, sprinkle with your preferred grated cheese (I use my good quality grated parmesan) and reserved parsley leaves.
Tips learned from a great chef : If you take the time to poach your chicken meat, it will be really tender, not stringy or dry. Try it, it works!!
Note: if you are not using fresh organic chicken, replace it with 8 to 10 cups of lower sodium, fat free chicken broth.