Today’s recipe is considered by some to be the ultimate comfort food. The medicinal effects of chicken soup have been recorded since ancient times saying that this beloved soup has healing powers. I’d like to believe that, but what I know for sure is that I am asked for this recipe every time I serve it.
Winter has barely gotten started, so I wanted to share this favorite soup early on so that you can enjoy it and its possible benefits the entire season. The truth is I don’t really make this from a written recipe, so it turns out a little differently every time, but I have written down the basic ingredients and steps. You will probably make some changes to “make it your own”, but this will get you started.
Enjoy and stay well!
- 2 ½ lbs. split chicken breasts (include skin and bones)
- Water to cover
- ¼ large onion, peeled
- 3 celery ribs with leaves
- 2 carrots, cut into chunks
- Salt and Pepper, to taste
- 6 oz. uncooked bow tie pasta
- 2/3 cup sliced celery
- 2/3 cup sliced carrots
- 1 cup heavy cream
- 1 Tbsp. butter
- Place chicken breast in large pot and cover with water. Add onion, celery ribs with leaves, carrot chunks, salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 1½ hours.
- Remove from heat. Take out the chicken breasts to cool enough to handle. Discard onion, celery ribs, and carrot chunks . When cool enough, discard skin and bones from chicken. Chop the chicken into bite size pieces.
- Bring the seasoned broth back to a boil and add the uncooked pasta. Gently boil for 5 minutes. Add the sliced celery, sliced carrots and bite size cooked chicken. Simmer until the pasta and vegetables are al dente. Stir in the heavy cream and butter. Season to taste with salt and pepper.
- I serve this with a pear salad and crusty bread. Garnish with chopped basil or cilantro.
Tell Me: What’s your favorite time to enjoy chicken noodle soup?