The flu bug has been going around lately and there’s nothing that makes me feel better than chicken noodle soup when I’m sick. I’ve been making this chicken noodle soup recipe for years and it is definitely one of my favorites. Try it out, and I promise you’ll feel better and be asking for seconds!
WHAT YOU WILL NEED FOR THE STOCK
- 4 chicken legs (drums and thighs)
- 2 carrots, roughly chopped
- 4 stalks of celery, roughly chopped
- 2 large yellow onions, halved
- 1 garlic bulb, halved
- 5 sprigs of fresh thyme
- 2 bay leaves
Put all chicken stock ingredients in a large pot and cover with 12 cups of water. Bring to a boil, then reduce heat to a simmer for 2 hours with the lid partially uncovered. After two hours, remove chicken and allow to cool. Strain stock through a colander to remove solids. Place the stock in a covered container and allow to cool in the refrigerator for three hours.
Once the stock has completely cooled, you’ll see that all the fat has congealed at the top. Easily spoon off the fat and discard.
WHAT YOU WILL NEED FOR THE SOUP
- 2 tablespoons of extra virgin olive oil
- 2 carrots, chopped
- 2 sticks of celery, chopped
- 1 yellow onion, chopped
- 4 cloves of garlic, minced
- 3 sprigs of fresh thyme
- 1 bay leaf
- 8 cups chicken stock (recipe above)
- 8 oz dried egg noodles
- Cooked chicken, shredded
- Salt and black pepper, to taste
In a large pot, heat the olive oil and cook the carrots, celery, onion and garlic until the onion is translucent. Pour in your remaining 8 cups of chicken stock and bring to a boil. Add in the egg noodles and reduce the heat to a simmer, cooking the egg noodles until tender. Finally, add in the chicken and continue simmering for several minutes, then season with salt and pepper. Enjoy!