If you’re a summer baby like me, it may be hard to hear these 3 words: "wind chill factor." One of the upsides, however, is that we are knee deep into soup season! This chicken noodle recipe will warm you right up on those colder nights, tastes even better days after it's made, and can cure that common cold. Try this soup today while curling up to a good book, movie, or bottle of wine (no judgment here), and then kiss your Winter blues goodbye.
- A whole chicken
- 16-ounce package of egg noodles
- 1 yellow onion
- 4 carrots
- 4 stalks of celery
- White pepper
Bring large pot of water to a boil. Place pieces of chicken in boiling water. Turn down heat and let chicken cook for 30 minutes.
Remove chicken from water and use fork to take the meat off the bones. Put shredded chicken to the side. Add bones back to the pot and let simmer for up an hour. This will give the broth a nice flavor.
Cut up carrots, celery and onion. Remove all chicken bones, then add diced vegetables and all seasoning to taste. Stir pot and let simmer for 15 minutes.
Add egg noodles and stir to separate, then add chicken.
To thicken the soup a bit and add a creamy flavor, mix a little water and flour and slowly add to the water. Let it simmer until broth thickens.
Ladle into bowl and top with parsley. Serve with buttered roll or crackers.