Chicken Noodle soup.

That’s right folks…. If you can only make one soup, this should be. But if you can make this one, you really can make any soup. It really is that simple. The full recipe is the one I recommend. But if time is short. Cut out the first part of the recipe and use can chicken broth. Make sure to compare brands, not by cost but for sodium. The cheaper brands also tend to have less. Two reasons this is important…1) You can always add more salt 2)the less salt in a product the better quality it is. Sodium is a preservative first and foremost.


Chicken Stock … step one
3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
If you have add 2 bayleaves

Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done.Try not to boil, simmering is better. The chicken will not be tender, but chewy. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat. Chill chicken pieces.

Prepare:
The Soup step two
2 celery ribs diced
3 carrots diced
Dice the chicken into bite size pieces.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper. If your not eating right after you cook the soup, you may want to cook noodles separately and add to bowl when eating. Pasta soaks up liquids, not only will your broth will disappear , the noodles will become soggy.

Happy Soup making……..if you have any questions regarding this recipe or any other….drop an e-mail. If there are any cooking questions I would love to answer them, too!!!