EASY & DELICIOUS CHICKEN NOODLE SOUP

I make chicken noodle soup a couple of times during the autumn and winter.

Look for a sale on a 5 pound chicken.  

Chicken Stock

1 whole 5 lb broiler or stewing chicken

12 cups water

2 quarts chicken stock or broth

½ onion sliced

4 cloves garlic, cut in half

2 sprigs thyme

3 bay leaves

2 t sea salt

1 t finely ground black pepper

Place chicken in a large stockpot and add water, chicken stock, onion, garlic, thyme, bay leaves, salt, and pepper.

Bring to a boil, lower heat to a simmer and simmer for 90 minutes.

When finished, carefully remove chicken to a large platter to cool.

Chicken Noodle Soup

2 T unsalted butter

1 large onion, diced

3 medium carrots, cut in half lengthwise, sliced

3 stalks celery, diced

2 cloves garlic, minced

2 ½ t sea salt

½ t freshly ground black pepper

2 to 3 cups wide egg noodles, or pasta of your choice

2 T minced fresh parsley

In another large pot or Dutch oven, over medium-low heat add butter and sauté the onion, carrots, and celery for 5 minutes. 

Add the garlic, salt, and pepper and sauté another minute.

Turn off heat and strain the chicken stock through a fine mesh strainer into the large Dutch oven with the sautéed vegetables.

When chicken is cool enough to handle, dice chicken and add to Dutch oven.

Bring to a boil, add noodles, lower heat and simmer 10 minutes until noodles are cooked.

Ladle into soup bowls and sprinkle with chopped parsley.

Serves 8 to 10