Nothing takes away the sickies and warms a soul quite like a good old fashion bowl of Chicken Soup. Chicken soup is a staple in our house year round, but especially during the cold winter months. Here is my no-fail chicken soup recipe!
4 boneless Skinless Chicken breasts
6 cups water (or mix half and half with liquid Chicken Stock)
2 tsp Tumeric
2 tsp Oregano
1/2 a large red onion, sliced
2 cloves garlic, minced
1 tsp Dill
1 tsp Salt
1 tsp Pepper
1 bag egg noodles
1 cup water mixed with 1/4 cup flour
Combine chicken, water/stock, onion, garlic, and spices in a sauce pan. Cook on medium-high heat for 1 hour, allowing to slow boil. (You can do this in a crockpot for about 4-6 hours if you prefer).
Remove chicken from liquid and shred. TIP: You can shred boneless chicken (and roast) in your stand mixer. It will save you massive amounts of time and energy.
Replace chicken in pan, add noodles and allow to boil on high heat for 10 minutes or until noodles are al dente. Add Flour/Water mixture and stir, allowing to boil another 1-2 minutes until stock has thickened.
Serve with crackers!!
*If you choose to use a whole chicken, just follow the same recipe – just boil and de-bone your chicken before adding noodles.
* You can also add sliced carrots and celery to your soup while it is cooking, if you desire.