Chicken soup soothes the soul - in the middle of summer, or the dead of winter. Serve this garlicky soup to anyone with a cold or the sniffles, and symptoms will begin to decrease immediately. Garlic is a GREAT anti-oxident & germ fighter!
Homemade Chicken Noodle Soup
Broth:
1 q. water, boiling
2 tbs. salt
1 tsp. dried rosemary
2 tbs. fresh minced garlic (about 4-5 very large garlic cloves)
1 tsp. onion powder
1/4 c. minced yellow onions
1 tbs. butter
1 tsp. olive oil
Combine all ingredients. Bring broth to a rapid boil. Turn heat down to medium.
Soup:
1 pkg. chicken thighs (or, whole chicken if you prefer, cleaned of neck & giblets & washed thoroughly; Typically when asked, I choose white meat chicken. However, chicken thighs soak up the most flavor, require the least expense, and taste fabulous in this soup.)
4-8 fresh thyme sprigs, depending on your tastes
2 stalks celery, diced
2 carrots, peeled & sliced
3 c. egg noodles
1. Salt & pepper chicken thighs, to taste. When water is boiling, place chicken thighs carefully in water & simmer on low-med heat for 45 minutes, or until meat falls off the bone. Allow broth to continue to simmer, even when removing chicken to cool.
2. Remove chicken, reserving broth. Once chicken cools, remove skin & pull meat off the bones. Dice or chop, to your preference. Return chicken to simmering broth. *Discard bones, or save to make additional broth. Freeze, if reserving bones / skin.
3. Add remaining diced & sliced veggies. Let simmer for one hour, taste-testing to adjust spices.
4. When soup is nearly done, add fresh thyme leaves removed from stems & 3 cups uncooked wide egg noodles (not dumplings). Allow to simmer 20 minutes more.
5. Ladle soup into bowls, top with crackers, fresh biscuits, or your choice of toppings. I serve mine with salad & fresh baked bread. Serves 6-8 hearty portions. Enjoy!
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