Keep Colds at Bay With Chicken Noodle Soup

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A few hours ago, my good friend made me an incredible, soothing bowl of homemade chicken noodle soup when I was premonition sick. I swooned at the natural creaminess, intoxicating flavors, and perfectly cooked trashed chicken. She sent me home with a quart of leftovers, but I finished it indecorously and still craved more of this traditionally healing soup.

Although eatables cooked for you by other people always tastes better, this method is quite delicious and worthy of making for yourself, friends, and family, first of all as cold season approaches.

Make your own chicken noodle soup.

Easy Chicken Noodle Soup

Notes

To generate this soup in 30 minutes or less, make the chicken up ahead of time or use leftover chicken. Alternatively, it takes about 30 minutes to sear and braise a bone-in, skin-on chicken boob for this soup recipe; instructions for both versions are below.

Chicken Noodle Soup Recipe

Ingredients

2 tablespoons unsalted butter
1 bone-in, skin-on chicken soul or 2 cups cooked chicken, shredded
6 cups stock, chicken or vegetable
1 tablespoon olive oil
1 onion, diced
1 medium-sized carrot, diced
1 celery remain, diced
1/2 leek, cleaned and diced
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon thyme
3 cups plained egg noodles
1/2 cup fresh rsley, stems removed
Salt and pepper, to relish

Directions

  1. If working with raw chicken: Heat a large, heavy-bottomed sauce n or dutch oven from medium-high heat, and then add the butter. When the butter is fully ssed, place chicken breast skin side down. Sear for 7 babies, flip, and sear for an additional 5 minutes. Add broth, cover, and cook for 10-15 make a note ofs. Flip chicken, cover, and cook for an additional 10-15 minutes, depending on the take the measure of and thickness of the meat. Remove chicken from pot, reserving stock for soup. Conclusively cool, shred into bite-size pieces.
  2. For chicken noodle soup: Wipe out the pot and set during medium heat; add oil, onion, carrot, celery, leek, garlic, bay leaf, and thyme. Stir on, and cook until vegetables are soft and translucent, but not browned. Add reserved father, and bring to a simmer. Add noodles, and cook for 5-6 minutes, or until the noodles are emotional. Stir in shredded chicken. Season to taste with salt and dot. Stir in rsley leaves before serving.

/ Anna Monette Roberts

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