Chicken Noodle Soup
A snowy day calls for homemade chicken noodle soup. There's nothing better on a cold day, or when you're feeling under the weather!
I always work from this basic recipe
- 3-4 Bone-in, skin-on chicken breasts
- 1 large (16 oz) bag wide egg noodles
- 4-5 carrots
- 4-5 celery stalks
- 1 onion
- 4-5 garlic cloves
- 1 stick of butter
- salt
- pepper
- olive oil
- garlic powder
- 1 lemon, juiced
- parsley for garnish
- Season chicken breasts with salt, pepper, garlic powder, and olive oil to taste. Place in a large glass baking dish and cook at 375 for 25-30 minutes or until completely done.
- Shred chicken meat, reserving bones, skin, and pan drippings.
- (If using boneless/ skinless chicken breasts, skip this step and use 1 box of pre-made chicken stock) Place chicken skin and bones in dutch oven. Deglaze the baking dish and add pan drippings to dutch oven. Add sliced onion, garlic cloves, 1 carrot, and 1 stalk of celery to dutch oven. Cover with water, bring to a boil, then let simmer for 1/2 hour. Add butter and salt and pepper to taste.
- Remove solids from stock mixture. Add shredded chicken and 3-4 chopped carrots and 3-4 chopped celery stalks.
- Add egg noodles and cook at medium-high heat until the noodles are cooked to taste.
- Add lemon juice; season to taste and add chopped parsley