Thursday, January 2, 2014

From Scratch Chicken Noodle Soup

The nasty flu bug has officially hit our household. My hubby started feeling bad yesterday morning, and it progressively worsened as the day went on. Yesterday evening he was hot, then he was freezing, he was cranky, then he was sweet. Men are kinda big babies when they're sick, am I right? (Love you, honey!) BUT he always takes good care of me when I'm sick, and since I love him dearly, I made sure to do the same for him.

The only thing that sounded good to him was a hot bowl of chicken noodle soup. Who doesn't want chicken noodle soup when they're sick? Its so comforting, warming, and soul-soothing. I set to work in the kitchen to make a big pot of our favorite chicken noodle soup, because lord knows I'll be sick soon, too.

Chicken Noodle Soup

6 Celery Stalks, diced
2 C. Sliced Carrots
1 Medium Onion
2 Tbsp. Olive Oil
5 Quarts Chicken Broth
2 Chicken Breasts, thawed (Bone-In or Boneless, whatever you have)
1 Pkg Egg Noodles
3 Tbsp. Dried Parsley
2 Tbsp. Thyme
2 Bay Leaves
2 Tsp. Salt
1 Tsp. Ground Black Pepper
1 Tsp. Celery Seed

In a large stock pot, combine celery, carrots (mine were from last seasons garden and still frozen), onions, and olive oil. Saute on high for 10 minutes. If mixture gets too dry, add a dab more of olive oil.

Add chicken broth, chicken breasts, and all the spices. Simmer for 30 minutes or until chicken is thoroughly cooked and easily shredded. Remove chicken breasts, shred. Add shredded chicken back to the pot. Bring to a boil, add egg noodles. Boil soup for 10 minutes or until noodles are al dente.

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