Chicken Noodle Soup
4 bowls (8 cups)
Chicken Noodle Soup
Nothing makes you feel better than good old-fashioned homemade chicken noodle soup.
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Broth
12 cups water 3 celery stalks 2 small onions, quartered 4 cloves garlic, peeled and crushed 2 bay leaves |
Soup
2 cloves minced garlic 1 cup sliced carrots 1 cup sliced celery 1/2 cup diced onions 1 chicken breast, cut into bite size pieces (you can also use thighs) 1/2 tablespoon fresh basil, chopped (or 1 teaspoon dried basil 1/4 cup fresh parsley, chopped 4 ounces linguini or fettucini noodles broken into bite sized pieces. |
- Put water, 3 celery stalks, 2 quartered onions, 6 garlic cloves, bay leaves.
- Bring to a boil, lower heat, and simmer partially covered for 1 hour.
- Strain vegetables from chicken broth, keep the broth, discard the vegetables. (Using cheesecloth, a strainer or both works best.)
- Return the broth to the pot, add the soup ingredients: chopped garlic, carrots, celery, onions, chicken and basil bring to a boil. (If using the same pot make sure to clean it first.)
- Add salt and pepper to taste.
- Cover and simmer 30 minutes.
- Add noodles and parsley to soup return to boil, simmer 15-20 minutes, or until noodles are cooked.
Based on 4 servings: Calories 298, Fat 8.1g, Cholesterol 99 mg, Sodium 123 mg
Carbohydrates 25.7g, Fiber 2.6g, Sugars 2.8g, Protein 21.5g
