Chicken Noodle Soup
So it’s officially under 70 degrees out in New York which basically means it time for soup on the regular. This chicken noodle soup recipe will leave you so good, warm and cozy!
Yield: 6-8 Servings
Ingredients
3 tablespoons butter, unsalted
1 large yellow onion, diced
2 large carrots, peeling and diced
2 stalks of celery, diced
4 cloves of garlic, minced
6 cups chicken stock
2 cups water
2 pounds bone-in chicken breasts (or whichever part of the chicken you prefer)
16 ounces of noodles, uncooked
Salt and Pepper to taste
1 chicken bouillon or 2 tablespoons Vegeta
2 tablespoons fresh parsley, chopped
2 tablespoons freshly squeezed lemon juice
Directions:
In a large pot, melt the butter over medium heat. Add in the onion, carrots and celery. Cook and stir until tender, about 5 minutes. Stir in the garlic until fragrant, about 1 minute.
Whisk in the chicken stock and water; add in the bouillon (or Vegeta) and season with salt and pepper to taste. Add the chicken and bring to a bowl, reduce the heat and simmer. Leave it for about 40 minutes, until. the chicken is cooked through.
Remove the chicken and let it cool before dicing into bite size pieces, discarding the bones and fat.
Stir in the chicken and pasta and cook until tender, about 7-8 minutes.
Remove from heat. Stir In parsley and lemon juice; season with salt and pepper to taste. Serve immediately. Enjoy!
