chicken noodle soup recipe

dinner for dad

 

watching the rain

We have had a “not feeling so well’’ week here. That along with cool, rainy, spring weather had me craving a warm pot of chicken noodle soup. 

This is another one of those just kind of throw it together recipes—certainly not an exact science. I started by looking through the refrigerator and finding carrots, a celery heart, and an onion that were a day or so past their prime to use for the stock. A quick trip to the grocery store and Grace and I were ready to get started. 

Chicken Broth: 

Break up a celery heart, carrots, and an onion. Fill a stock pot with water and then toss in the vegetables, a whole chicken, salt, and pepper. Let it simmer for the afternoon. 

   

Chicken Noodle Soup: 

When you have time dice fresh carrots, celery, onion and any other veggies you want to include in your finished soup. 

Strain the broth from the vegetables and chicken and set it aside. Toss the veggies and then pull the chicken meat off the carcass. Return the broth and chicken meat to the pot. Add the diced veggies, salt, and pepper. When the carrots are soft add the noodles of your choice and boil for another 8 minutes or until the noodles are al dente. Salt, pepper, and season to taste. 

Serve with fresh bread or crackers – enjoy and happy cooking!