Chicken Noodle Soup

Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Chicken Noodle Soup

The ultimate comfort food. When done properly this humble dish is wonderfully delicious, and comes with the added bonus of legendary healing powers. Whenever the wife or I are down with a winter bug this is what we want more than anything else. And it really does help. This is our version.

1 whole	chicken breast, bone-in
~ 6-8 C	water, sufficient to cover chicken in stock pot
2	bay leaves
2 ribs	celery, chopped
2 large	carrots, chopped
1 medium	onion, chopped
1 can	sliced water chestnuts
½ teaspoon	granulated garlic
2 cubes	chicken bouillon
½ teaspoon	celery salt

1 large handful dry egg noodles
salt and pepper to taste

Place chicken breast in stock pot with bay leaves and cover with water. Bring to a simmer and gently cook for 45 minutes. Remove chicken to cool. Strain broth, return to pot and bring back to a simmer.

Add the veggies, bouillon cubes, garlic and celery salt. Simmer until veggies are barely tender, about 15 minutes. Add egg noodles, water chestnuts and salt and pepper. Simmer another 5 minutes and remove from heat. Shred chicken into bite size chunks and add to soup. Cover and let sit while noodles poach and chicken heats through, about 10 minutes.

This recipe is easy to vary. For instance rice can easily be substituted for the noodles. Other veggies such as green beans, summer squash or zucchini may be substituted or added. Thicken with a little roux and add some cream. Be imaginative and creative.