Witches Brew Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This family favorite is a mix of recipes from my mom and my chef brother and easy to prepare! It makes a tasty main if served with a salad and crusty bread. The kids love it for lunch!! My brother finally convinced me that fresh herbs and chicken stock are better so if possible, use them! Ingredients:
3 lbs boneless skinless chicken thighs |
1 1/2 cups sliced carrots |
1 1/2 cups chopped celery & leaves |
3/4 cup chopped onion |
1 garlic clove, minced |
1 teaspoon chopped scallion (green part only) |
1/2 teaspoon bells poultry seasoning |
2 tablespoons chopped fresh parsley |
1/2 lb uncooked fine egg noodles or 1/2 lb angel hair pasta |
4 (14 ounce) cans chicken broth, if using stock use 2 qts (or enough to cover chicken) |
white pepper |
1 dash rosemary (optional) |
1 chicken bouillon cube (we like it a little salty, don't tell my brother!) |
Directions:
1. Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
2. While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
3. Remove chicken from stock; cool enough to handle.
4. Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
5. Skim most of the fat from the broth.
6. Bring to a boil.
7. Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
8. Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.
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