Chicken Noodle Soup

Man, this weather is insane. It went from summer to winter in a week. One thing I like about cold weather is the fact that eating hot soup actually makes you feel good. ┬áIt’s hard to enjoy a bowl of clam chowder on a 100 degrees day. I only enjoy sweating, during my workouts. I’m not a fan of canned soups because they’re usually high in sodium, often contain MSG, and the veggies aren’t fresh (makes a huge difference). Homemade soups taste better, are healthier, and pretty easy to make. Trust me, try it!

| Makes: 6 servings|

{ Ingredients }

Chicken Broth

1 pound of chicken (all thighs, all breast or a mix)
6 cups of water
2 1/2 teaspoons salt
2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon oregano

Vegetables

1 cup of chopped celery
2 cups chopped of carrots
1 1/2 cups of chopped onion

Noodles

1 cup of uncooked Gluten-free curly or other pasta

{ Directions }

  1. Place water in a large pot on the stove on medium – high heat. Add the chicken, salt, paprika and pepper to the pot. Cover and bring to a boil.
  2. Let the chicken boil for 45 minutes to an 1 hour, watching to make sure the water level does not get too low. As the water boils down, add up to 2 cups at a time to keep the chicken from sticking to the bottom of the pot and burning.
  3. Check the chicken to make sure it’s tender. It should fall apart when you pick it up or easily pulled apart with a fork.
  4. Add more water if needed. The chicken should be completely covered.
  5. Add the carrots and onion. Cover, bring to a boil, and let it cook for 10 minutes.
  6. Add the celery, cover, and continue to cook for 10 more minutes.
  7. Add the pasta, cover, and continue to cook until tender.
  8. Add thyme and oregano and season to taste with salt and pepper. Simmer for 5 minutes.
  9. Remove from heat and serve.
Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *