I wanted to share with everyone my easy chicken noodle soup recipe. It’s great comfort food if you’re sick, cold, or just want a quick serving of vegetables. I made a pot today for Ma since she was feeling under the weather.
Ingredients
1 small white onion
5-10 green onions (I like a lot)
1-2 chicken leg quarters
1 large carrot
1 stalk of celery (with leafy tops)
3 tablespoons of fresh (or dry) parsley
2-3 cans of chicken broth
1 chicken bouillon cube (if desired)
8-16 ounces of water
Salt & pepper to taste
2-3 handfuls of noodles of choice (egg noodles are my favorite)
Steps
In a large pot add broth and water and turn on medium heat. While waiting for liquid to boil, dice ingredients and add to pot. Add chicken (chicken with a bone in adds more flavor), and a pinch of salt and pepper. Keep on a low boil until chicken is fork tender and cooked through (at least 20 min if chicken is thawed). If you boil too hard, it will boil out some of the liquid. Once chicken is cooked, remove from pot and let cool. Remove chicken from bone and add back to pot. I shred with a fork and dice up large pieces. Add noodles and cook for another 5 min or until noodles are tender. Keep in mind the noodles will absorb a lot of the liquid, so if you like more broth, add less noodles or a little more water/broth. For every two cans of broth I add, I will match a can of water. You should fill up a pot 3/4 way with all the ingredients in. Taste and add salt/pepper if needed.
Tip: Throwing in a bouillon cube adds more flavor. The longer you let the ingredients come together, the better it will taste.
Substitution: Add any other vegetables you like or rice.
I really love soups because all you have to do is toss all the ingredients in and let it whirl! The hardest part is chopping and in this case, removing the chicken from the bone.
Enjoy!
Please share your favorite homemade recipe.
Eat Food Detroit 