Homemade Chicken Noodle Soup
~~INGREDIENTS~~
4 cups chicken broth
4 cups water
4 tablespoons butter
4 Chicken Breast, Bone-in/skin-on
3 chicken bouillon cubes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
1 cup Carrots, sliced into rings or diced
2 tablespoons olive oil
1 cup Celery, diced
1 cup Vidalia Onions, diced
1 pkg. Egg Noodles
~~INSTRUCTIONS~~
In a large pot, add your chicken broth, water, butter, chicken breast, bouillon cubes, salt, pepper, bay leaf, thyme and carrots. Cover, bring to a rapid boil, let boil for 3-5 minutes. Then turn heat just low enough to where you see a slight simmer around the chicken. Cooking the chicken on high heat will toughen your chicken. Let the chicken cook on low for one hour. Turn off the heat and let the chicken sit in the broth undisturbed for an additional 30 minutes.
While the chicken is resting in the pot, sauté your veggies. To a skillet, add your olive oil, celery and onions, and saute over low-medium heat for about 10 minutes or onions are translucent and vegetables are getting tender. Set aside.
After 30 minutes, remove your chicken to a plate to cool.
Return the chicken broth to a rolling boil, add your noodles to the broth, cover with a lid and let cook over medium heat for 10 minutes.
While your noodles are cooking, debone and remove the skin
from your chicken breasts and cut or break it into chunks. After the 10 minutes, add your chicken and sautéed veggies to the pot of noodles. Lower to simmer, and continue to simmer on the very lowest setting for an additional 5 minutes. Take the bay leaf out. Taste for salt and pepper and add additional for your taste if needed.
Storage:
Store soup in an airtight container in the refrigerator for up to 3 days.
Recipe updated 1/25
Tami’s Home & Pantry
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