There's nothing better than warming up your soul with a big bowl of homemade chicken soup! Especially on a cold, rainy, winter day like today. This recipe has been a staple in our home for years, and I'm excited to share it with you!
Quantity: about 6 servings
Ingredients:
4 tbsp extra virgin olive oil
1 tbsp minced garlic
2 large carrots, peeled, and chopped
4 stalks of celery, chopped
1/2 large onion, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1.5 tsp Italian seasoning
2 tsp garlic powder
4, 32oz chicken stock
2 chicken breasts
6oz (half a bag) of egg noodles
In a large pot, heat the oil over medium heat. Add the garlic, and let the garlic infuse into the oil (about 2 minutes), stirring frequently. Turn up the heat to medium high, and add the chopped carrot, celery, and onion. Stir occasionally, and cook until the onions are translucent (about 8 minutes). While the veggies are cooking, add the salt, pepper, Italian seasoning, and garlic powder. Mix well to coat the veggies in all of the seasonings. When the veggies are done cooking, add the chicken stock (be sure to shake the box well first!!), and bring to a boil. Once the liquid is boiling, add the raw chicken breasts, and cook for 20 minutes. After 20 minutes, remove the chicken, and shred with two forks. Once the meat is shredded, finely chop it.
Add the chicken back to the pot, and add the egg noodles. Cook for another 10-15 minutes, or until the noodles are nice and soft. Let cool, and enjoy!!
