What is better when you are feeling a little sick than a huge bowl of home made chicken noodle soup? Well I didn't really know until I decided to try to make it myself. I read through about 20 recipes, all of which stated to boil a whole chicken to make your own broth. I did not want to dedicate an entire day to making my soup, so here is the recipe I came up with.
3 smallish boneless skinless chicken breasts
8 cups chicken broth
1 celery stick, chopped
2 carrots, chopped
a handful of sliced mushrooms (optional)
1 onion, chopped
3 garlic cloves, minced
6ish oz egg noodles
a few shakes each of basil, thyme, dill, rosemary, sage, oregano
a bay leaf
salt and pepper
So, first things first. Saute the onion. Add the garlic, carrots and celery. Add the mushrooms if you want to include them. Add your seasonings, including a little salt and some pepper. I also added a dash of cayenne pepper. You don't have to use all the ones i listed, but I am really glad I did. Once the veggies are all cooked, add the chicken broth. Bring to a boil and reduce heat to mediumish. Add the chicken breasts and let them cook in the seasony broth for about 20 minutes or until cooked through. Remove the chicken from the broth and shred it. Put it back into the broth and let is simmer a little while on lowish mediumish heat. Taste your broth and if it tastes amazing, turn the heat up a little and put in your egg noodles. When they are done the soup is done! Today mine tasted a little too salty so I added in a couple cups of water. Made the soup a lot more brothy than the first time I made thish and I think it tastes a lot better too.
YUM. I am feeling better already.