It's M-Mmm-good!! My sweet husband made this for me when I was down and sick the other day. I swear it was the one thing that made me feel so much better. I love to serve this with my buttermilk bread.
Homemade Chicken Noodle Soup
2 quarts quality chicken broth
1 quart water
1 store-bought salt and peppered roast chicken
2 tablespoons vegetable oil
1 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
2 small bay leaves
3 cups egg noodles
Chopped italian parsley
Salt and pepper to taste
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Throw skin away or give it to a furry friend as a special treat! Add bones to the simmering broth. Add thyme and bay leaves. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
Strain broth through a colander into a large container; reserve broth and discard leaves and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken and broth. Bring to a simmer. Add egg noodles and parsley and cook until tender. Salt and pepper to taste.
Homemade Chicken Noodle Soup
2 quarts quality chicken broth
1 quart water
1 store-bought salt and peppered roast chicken
2 tablespoons vegetable oil
1 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
2 small bay leaves
3 cups egg noodles
Chopped italian parsley
Salt and pepper to taste
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Throw skin away or give it to a furry friend as a special treat! Add bones to the simmering broth. Add thyme and bay leaves. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
Strain broth through a colander into a large container; reserve broth and discard leaves and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken and broth. Bring to a simmer. Add egg noodles and parsley and cook until tender. Salt and pepper to taste.
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