Easy Homemade Super-Comforting Chicken Noodle Soup Recipe
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Ingredients: |
Ingredients: 4-6 big boxes of chicken broth
Sea salt & coarse cracked pepper (to taste)
Celery seed
2 bay leaves
1 chopped onion & a little chopped garlic (both optional but great "healing" properties)
1 large pkg. boneless skinless chicken breasts
1 large pkg. boneless thighs w/skin if possible
1 pkg. Skinner "dumplings" (they're fat, silky egg noodles that make this soup "super-comforting")
"Garnish" with your choice of a sliced carrots and/or celery, chopped celery leaves (great flavor & color) and/or sliced mushrooms
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Directions: |
Directions:Pour chicken stock into big stew pot with lid. Add sea salt, cracked pepper, celery seed and bay leaf. Add chopped onion and a little chopped garlic if desired. Add whole raw chicken pieces, leaving skin on thighs for flavor. Bring all to the boil; then reduce heat, cover & simmer till chicken is done. Remove cooked chicken from pot, remove skin from thighs and shred it all up. Remove bay leaves. Return shredded chicken to pot and add pkg. of dumplings. (Fresh carrots or mushrooms would be added here.) Boil dumplings in soup (vs. water) according to pkg. directions. About 2-3 minutes prior to finish, add celery and/or chopped celery leaves. (Adding at end ensures a little firmness & color.) |
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Number Of
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Number Of
Servings:12+ |
Personal
Notes: |
Personal
Notes: As usual, no recipe (so I'm not used to measuring); just somethin' I concocted that everyone asks for again and again. This "recipe" makes a giant pot full, so halve it if desired. Note: I also make it using chicken meat I've shredded from 2 pre-cooked, store rotisserie chickens. You can make this soup in about 30 minutes that way (and it's just as good!), I also like to use (or freeze) the "remains" and simmer; then remove the solids to make my own chicken stock. (Much cheaper and tastier than the boxed/canned stuff!)
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