We had a cold wave here in San Antonio & that means my hubs will ask for this chicken soup. I got this recipe from a friend’s mom over 10 years ago. Ok, I’m lying…it was way further back than that. This soup requires stretchy pants, a fire & a comfy chair. Enjoy!
Ingredients
- For Chicken Stock:
- 2 boneless chicken breasts and 4 boneless chicken thighs
- 1/2 onion, 1 celery stalk, 1 carrot, 2 bay leaves, salt
- For Soup:
- 1/2 onion, chopped
- 3 ribs of celery, chopped
- 3 carrots, chopped
- 4-5 small potatoes, chopped
- 1 (14.5 oz) can petite diced tomatoes
- 1-2 TBS chicken bouillon base (I use Better than Bouillon Roasted Chicken)
- 1/2 16 oz package of extra wide egg noodles
- Parsley for garnish
Instructions
- Cover chicken and stock vegetables with salted water in a large stock pot. Water should be about an inch over chicken. Cook on medium heat, until chicken is cooked through & tender.
- Remove chicken and let cool. Also, remove stock vegetables and discard. Strain broth and return to stock pot with 1-2 bay leaves. Continue to simmer on low.
- Add the chopped vegetables and tomatoes (the entire can of tomatoes - no need to drain) to the broth. Add chicken bouillon base. Simmer on low heat for 20-25 minutes. This should give the vegetables time to cook & soften a bit.
- Now, add your noodles. Simmer on low heat for an additional 20-30 minutes. (You may need to add a bit of filtered water once the noodles begin to cook. If you do this add 1/2 tsp chicken bouillon base to every cup of water you add.)
- While the noodles are cooking, shred the cooled chicken. Add to the pot & continue simmering. Taste broth to determine if a bit of salt is needed.
- The soup is done when veggies and noodles are soft and tender.
- Serve soup with a bit of chopped parsley on top.
