LAURA LEE ALICE
COOKS
®
This is another one of my comfort foods that give me that warm and fuzzy
feeling. When you're under the weather, there's nothing else like it. The
nourishment that you receive from the chicken and vegetables make you feel
so good. I make the base and freeze it, so all I have to do is bring to a boil
and add the noodles.
Do you make your own noodles? Well, it's great if you do, but if you're
buying them for this soup, get the wider ones. Why? They absorb more of
the flavor of the delicious bone broth or stock. Get our recipe for our rich
and nutritious stock here.
About the Ingredients:
• Chicken: Get what you like and will eat. If you're not using stock or
bone broth as the base for the soup, I suggest using cut-up chicken
with the skin and bones intact. This will add so much more flavor to
your soup.
• Celery: The recipe says 1 stalk of celery; that should be about
8 to 10-inches long. But if you like celery, add more.
• Carrot: My husband loves carrots, so I always add extra.
• Onion: Usually a small onion will suffice for this recipe. Too much will
overpower the flavor of the soup.
• Thyme: Chopped fine if fresh and only use a pinch.
• Oregano: Use a small pinch if using fresh and it's finely chopped.
• Sage: This herb and chicken pair so well together.
• Parsley: Large pinch of minced if doing fresh.
Ingredients
• 1½ lbs. of chicken, bone in, skin on (can be breasts or cut up chicken)
• 1 stalk of celery, cut into ½-inch slices
• 1 medium carrot, cut into ½-inch slices
• 1 small onion, cut into ½-inch dice
• ¼ tsp thyme
• ¼ tsp oregano
• ¼ tsp sage
• ½ tsp parsley, fresh or dried
• 5 cups water (can also use chicken stock or bone broth)
• 2 tsp chicken bouillon*
• 12 oz flat egg noodles, I like the wide ones, but use what you have
Instructions
1. In a large pot, combine all the ingredients, except for the noodles; cover
and bring to a boil; reduce heat to a full simmer. Cook about 2 hours or
until the chicken is "falling off the bone".
2. Remove the chicken and vegetables from the pot; discard the skin and
bones. Chop or shred the chicken into bite-sized pieces.
3. Skim the fat from the broth; discard or save for another use. Strain the
stock and pour back into the pot; add chicken and vegetables; bring to
a boil, then reduce heat until ready to add noodles.
4. Bring back to a boil; add the noodles then turn down the heat slightly so
it won't boil over. Check the noodle package for the cooking time.
Correct seasoning at this time.
Options
• If you prefer a soup without noodles, add more, larger pieces of
vegetables.
• Gnocchi is another great option instead of noodles; follow the package
instructions.
• Spinach works great with this soup; drop in bite-sized pieces with the
noodles.
• You can use homemade chicken bone broth or stock in place of the
bouillon and water.
• Sometimes I use 1 teaspoon of the Lite-House Poultry Seasoning blend
instead of the other herbs listed. I love using it to make stuffing too!
*I use Better-Than-Bouillon low-sodium roasted chicken flavor.
Favorite Things
from
the Kitchen
I love these Le Tauci bowls with handles.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac