My Favorite Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Have this simmering on the stove right now. It smells fantastic and I know it will taste great and provide some much needed relief for this little bug I'm fighting. The turnips, parsnips, and dill really make this, IMO. Enjoy! Ingredients:
1 roasting chicken, cut up skins removed |
2 (14 ounce) cans chicken broth |
water |
2 celery ribs, chopped |
3 carrots, peeled and chopped |
1 small turnip, peeled and chopped |
1 parsnip, peeled and chopped |
1 leek, chopped |
3 tablespoons fresh parsley, chopped |
3 tablespoons fresh dill, chopped |
1 tablespoon salt |
1 teaspoon black pepper |
8 ounces egg noodles |
Directions:
1. Place chicken in large stock pot with chicken broth and enough water to cover over high heat. Once it starts to boil, lower heat to simmer. Meanwhile, prep your veggies.
2. Add all the other ingredients to the pot, adding about another 1.5 quarts of water and return to a simmer.
3. Allow to simmer for about an hour and then debone and cut or shred the chicken into bite-sized pieces and return to the pot.
4. Add egg noodles and allow to simmer another 10 minutes until the noodles are done.
5. Check and adjust S&P seasonings and serve.
6. Delicious with fresh crusty bread and butter.
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