I love chicken noodle soup. I can eat it at any time of the year. It’s especially good when it’s really cold outside. I decided to make this soup the other day when we had the blizzard of 2010 hit our fair city. The combination of the snow storm and the fact that I had a cold complete with a sore throat and a stuffy nose really influenced my decision.
Chicken noodle soup is the cure-all when you are feeling a little under the weather. There are so many chicken noodle soups on the market, but they usually come in a can and they have that aluminum taste. Of course you can go to your local grocery store and they will usually have pre-made soups in the deli area but that can be expensive. This is a made up recipe for chicken noodle soup that is really easy to make and not very expensive.
- 1 1/2 lbs boneless and skinless chicken breast, chopped into chunks
- 1 large onion chopped
- 2 cloves garlic
- 1 cup (3-4 stalks) celery chopped
- 1 cup (3-4) carrots chopped
- 1 cup fresh dill, chopped
- 3-4 bay leaves
- 1 qt + 1 can of chicken broth
- 2 tbs olive oil
- salt and pepper for taste
- 1-2 handfuls of wide egg noodles
I didn’t take a photo of the noodles because I think most people know how to boil noodles. You can use whatever noodles you choose, but I feel the wide egg noodles work best. **TIP** Keep the noodles separate from the soup. Only combine them when you are serving. The noodles will absorb the broth if you put them directly in the soup. Store the left overs separate as well.