Ah, chicken noodle soup…who does not want CNS on a cold winter’s day?  Who does not want CNS when you feel icky with cold and flu symptoms?  Who, I ask?  Who?  You?  Well, don’t read this then.

1 whole chicken

1 large onion, chopped (I like mine finely chopped)

3 cups sliced carrots

6 cups hot water

¼ teaspoon pepper

1 tablespoon salt

1 cup finely chopped celery with leaves –

In a large pot, heat to boiling the above ingredients, EXCEPT for the celery.

Simmer chicken for 30 -40 minutes until the meat is cooked and tender

 

Because it is like what Bob’s grandmother used to make, lately I’ve been adding:

 1 can (juice and all) of whole peeled tomatoes

2  peeled potatoes, whole

 

While that is cooking, boil water and cook 1 – 2  cups (or a small, square packet) of skinny, 1” noodles (or corkscrew or whatever noodles you want) drain and set aside.

Remove chicken, put in a large dish with sides (casserole dish is great) so you can easily take the meat off the bones as soon as it is cool enough to handle.  Cut or pull into whatever size pieces you prefer.

While chicken is cooling, simmer the chopped celery in the chicken broth about 15 minutes

Return chicken to broth and add as much of the cooked noodles as you’d like.  Check the seasoning and enjoy.

This is a perfect gift for a friend who is under the weather…dinner, then lunch for days 🙂

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