The Best Chicken Noodle Soup You'll Ever Eat
Summer
Ingredients
2 Qts water
Bones and meat from 1-2 cooked chickens. I usually make roasted chicken one day, and then use the bones and leftover meat to make soup the next day. Remove the meat from the bones and set aside, refrigerating until needed. You can also make this recipe using leftover turkey meat and bones.
4-5 organic roughly chopped carrots
4-5 stalks organic roughly chopped celery
1/2 medium organic onion, roughly chopped
1/4 bunch fresh organic curly parsley
2 dried organic bay leaves
2 TBSP salt
1 tsp pepper
Bones and meat from 1-2 cooked chickens. I usually make roasted chicken one day, and then use the bones and leftover meat to make soup the next day. Remove the meat from the bones and set aside, refrigerating until needed. You can also make this recipe using leftover turkey meat and bones.
4-5 organic roughly chopped carrots
4-5 stalks organic roughly chopped celery
1/2 medium organic onion, roughly chopped
1/4 bunch fresh organic curly parsley
2 dried organic bay leaves
2 TBSP salt
1 tsp pepper
Directions
Bring the water to a boil, and then add the chicken bones along with the rest of the ingredients.
Bring back to a boil, turn the heat down, and then simmer for 3-4 hours.
Now you have your broth! I usually taste it at this point to make sure it has enough salt.
The broth you've made (approx. 2 qts) 2 cups organic chopped carrots 2 cups organic chopped celery 1 organic medium chopped onion 2 cups cooked organic chicken, cut into bite-sized pieces 4 oz organic ribbon noodles. I used Bionaturae Tagliatelle egg pasta. Bring the broth to a boil, and chop the vegetables.
Bring the broth to a boil, and chop the vegetables.
I usually crunch the noodles a bit so that they are bite-sized.
Bring back to a boil, turn the heat down, and then simmer for 3-4 hours.
Now you have your broth! I usually taste it at this point to make sure it has enough salt.
The broth you've made (approx. 2 qts) 2 cups organic chopped carrots 2 cups organic chopped celery 1 organic medium chopped onion 2 cups cooked organic chicken, cut into bite-sized pieces 4 oz organic ribbon noodles. I used Bionaturae Tagliatelle egg pasta. Bring the broth to a boil, and chop the vegetables.
Bring the broth to a boil, and chop the vegetables.
I usually crunch the noodles a bit so that they are bite-sized.
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