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When it's cold and blustery outside, or your family is just feeling sick in the Winter, make up a pot of old-fashioned "comfort food" for them ~ the same way that my mother and grandmother made it in the 1950's.
It's a meal in 1 pot but you can certainly add some crusty bread or rolls, and perhaps a green salad, if you want. ** Since you're making your own easy stock, you get to control the amount of sodium so it's much healthier than using store-bought chicken stock.
Old-fashioned HOMEMADE CHICKEN NOODLE SOUP
2 TB extra-virgin olive oil..............................................3 tsp. garlic, minced or chopped
1 medium white or yellow onion, chopped.....................3-4 carrots, peeled and thinly sliced
3-4 stalks of celery, cut in half lengthwise & thinly sliced
about 3/4 to 1 lb. boneless, skinless chicken..................8 cups water
about 1/4 cup fresh parsley, chopped............................2-3 tsp. dried basil
1 tsp. dried thyme, crushed............................................1-2 whole bay leaves
1 sprig fresh rosemary...................................................2-3 tsp. Kosher salt
about 2 tsp. black pepper..............................................1/2 tsp. dried sage leaves, crushed
about 8 oz. wide egg noodles (I like them as wide as I can find them)
***
Sautee the onion and garlic in the olive oil, in a large stock pot or Dutch oven over medium heat for about 5 minutes. Then toss in the carrots and celery; and saute another 3-4 minutes.
Next, toss in the chicken, pepper, about 1 tsp. salt, herbs and the water. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and isn't bubbling away, the chicken won't cook through.
After an hour of simmering, remove the chicken from the pot and shred it. Taste the soup and add more salt, as you need it. Now add the noodles to the pot; turn the temperature to high and boil until the noodles are tender. Put the shredded chicken back in ~ taste and add more salt & pepper, if needed. Serve.
Note: If you want to make this ahead ... do everything earlier in the day, but add the noodles later, before serving ~ otherwise they'll get mushy in the soup.
Serves about 6
It's a meal in 1 pot but you can certainly add some crusty bread or rolls, and perhaps a green salad, if you want. ** Since you're making your own easy stock, you get to control the amount of sodium so it's much healthier than using store-bought chicken stock.
Old-fashioned HOMEMADE CHICKEN NOODLE SOUP
2 TB extra-virgin olive oil..............................................3 tsp. garlic, minced or chopped
1 medium white or yellow onion, chopped.....................3-4 carrots, peeled and thinly sliced
3-4 stalks of celery, cut in half lengthwise & thinly sliced
about 3/4 to 1 lb. boneless, skinless chicken..................8 cups water
about 1/4 cup fresh parsley, chopped............................2-3 tsp. dried basil
1 tsp. dried thyme, crushed............................................1-2 whole bay leaves
1 sprig fresh rosemary...................................................2-3 tsp. Kosher salt
about 2 tsp. black pepper..............................................1/2 tsp. dried sage leaves, crushed
about 8 oz. wide egg noodles (I like them as wide as I can find them)
***
Sautee the onion and garlic in the olive oil, in a large stock pot or Dutch oven over medium heat for about 5 minutes. Then toss in the carrots and celery; and saute another 3-4 minutes.
Next, toss in the chicken, pepper, about 1 tsp. salt, herbs and the water. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and isn't bubbling away, the chicken won't cook through.
After an hour of simmering, remove the chicken from the pot and shred it. Taste the soup and add more salt, as you need it. Now add the noodles to the pot; turn the temperature to high and boil until the noodles are tender. Put the shredded chicken back in ~ taste and add more salt & pepper, if needed. Serve.
Note: If you want to make this ahead ... do everything earlier in the day, but add the noodles later, before serving ~ otherwise they'll get mushy in the soup.
Serves about 6
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