Chicken Soup with Egg Noodles

time for simple things

Now that the last month is over, actually I guess the gorging started before Thanksgiving, I find a need for a few simpler but satisfying meals. Ones that are maybe a little better for us without missing a beat on good taste. I always go back to homey type recipes, sometimes trying to reduce the fats a bit without sacrificing any of the goodness.

New Year’s was great for us. We share the last evening cooking with family and enjoyed all sitting ’round the table, gorging as though it was Thanksgiving or Christmas, or as though it was our last meal. And then on New Year’s Day, we spent the afternoon with friends watching football and eating more than enough on the traditional southern day fare, you know, all the things superstitious folks eat, not to mention a selection of seven (7) homemade pies and cakes. Our tummies told us to give it a rest and that is where this recipe come into play, a nice chicken noodle soup loaded with nutritious broth from vegetables yet by omitting the vegetables, it is not overloaded with bulkiness other than the chicken and noodles. Enjoy!

Chicken Soup with Egg Noodles
great for soothing the stomach

4 large bone-in chicken breasts, skin and fat removed
2 spring onions
2 ribs of celery
1 potato, cut into chunks
3 carrots, cut into chunks
1 -2 inch piece of bell pepper
1 -1 inch piece of fresh ginger
1/2 teaspoon dried thyme leaves
dash of dried basil & oregano leaves
4 quarts of water
salt as needed
1 -8 oz package thin egg noodles

Add everything but the egg noodles to a large stockpot and bring to a boil. Reduce heat to a low simmer and cook 25 minutes to cook the chicken.

Remove the chicken and let cool to the touch. Keep the broth barely simmering. Debone the chicken breaking meat into bite size pieces and set aside. Return the bones to the broth and bring back to a boil. Simmer for 15 minutes.

Pour the broth through a mesh strainer or cheesecloth for a clear broth or a colander if you don’t mind a few herbs floating around. Return broth to the stockpot and taste adding more salt if needed.

Bring broth to a rapid boil and add the egg noodles. Cook for about 6 minutes and stir in the chicken. Reduce heat to a very low simmer and cook another 10 minutes.

Serve with hot biscuits, toast points or crackers.

For another healthy soup, one good for folks with the sniffles, see my Chicken Soup for Sick Folks.

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