There is a cold front coming to South Florida towards the end of the week, so it’s time for me to make my favorite homemade chicken noodle soup. Chicken on the bone always makes for a better soup… This makes plenty for four people; however, Gary and I can usually get dinner and lunch the next day out of it.
- 2 Tbsp olive oil
- 1 onion – diced
- 3 tsp of minced garlic
- 4 carrots – sliced on an angle
- 4 stalks of celery – sliced on an angle
- 2 bone-in chicken breast with ribs (with or without skin)
- 1 tsp basil
- 1 Tbsp dried parsley
- 1/2 tsp thyme
- 1 bay leaf
- 15 cranks of cracked pepper
- 1/2 of a 12 oz bag of No Yolks Dumpling Noodles
- In a large pot, saute the onion and minced garlic in the olive oil over medium heat.
- After the onions turn a little translucent, add the sliced carrots and celery. Continue to saute.
- While the veggies are cooking, wash the chicken breast and remove the skin (if you bought it with skin). I leave the fat on mine.
- Add the chicken and herbs (basil, parsley, thyme, bay leaf, pepper) to the pot, along with 8 cups of water. Cover, and bring to a boil over high heat.
- Once the water is boiling, reduce the heat to low and simmer for 1 hour.
- After an hour, remove the chicken from the pot and shred meat from the bone. I use two forks to shred it. Discard the bones and set the chicken to the side. I have to move my shredded chicken to another counter because the Pin jumps on the island and eats things.
- Turn up the heat to high, add the noodles to the pot, and boil uncovered for 7-8 minutes.
- After the noodles have boiled, turned the heat to low, add the shredded chicken and 2-3 cups of water back to the pot. Simmer for 5-10 minutes…now it’s time to eat. Yay!
I hope you like it as much as we do. Oh, and it is always better the second day… Enjoy!