MMM … Monday, Chicken Noodle Soup …

It’s starting to get a little cooler and fall is starting to creep into the air, so it is the perfect time for some soul warming soup. I love home made chicken noodle soup! It makes you feel all warm and fuzzy inside. Michael usually makes it on a Sunday and I will enjoy it all week long for lunch. It is yummy, healthy, and freezer friendly.

Here is the delicious recipe, Happy Cooking !!!

Ingredients …

Stock Ingredients …

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

chicken bones

3 quarts of cold water

Soup Ingredients …

1 cup small diced onion

½ cup small diced carrot

½ cup small diced celery

1 tablespoon minced garlic

chicken meat

2 cups egg noodles

1 tablespoon fresh parsley

Cooking Directions …

Place a whole chicken into a 400 degree oven for an hour and ½ or until the chicken reaches 165 degrees. Remove the chicken from the oven and allow to cool. Once the chicken is cooled remove the meat from the bones and set aside.

In a stock pot sauté 1 cup of chopped onion, 1 cup of chopped carrot, and 1 cup of chopped celery for 5 minutes or until the onion is translucent. Next add the chicken bones and 3 quarts of cold water, allow the stock to simmer for an hour. Using a fine mesh strainer, strain the stock and set it aside.

In another pot sauté 1 cup small diced onion, ½ cup small diced carrots and ½ cup small diced celery sauté for 3 minutes. Add a tablespoon of minced garlic and sauté for an additional minute. Then add the strained chicken stock and allow to simmer for 20 minutes. In the meantime shred the chicken meat and add to soup. Add 2 cups of egg noodles, a tablespoon of freshly minced parsley, salt and pepper. Your chicken noodle soup is ready to eat once your noodles are finished cooking.

Enjoy !!!