Chicken noodle soup #2


Second chicken noodle soup! This recipe is better than the previous one, I’m switching. The sauteed veggies and the thyme made the difference.  I found it here. My son, who rarely finishes what you put in his plate became  obsessed with this soup and asked for seconds, …and thirds.  The credits for the photo go to my daughter 🙂

Recipe

Ingredients

  • 1 whole chicken
  • salt, pepper
  • 2 tablespoon butter
  • 1 large onion, chopped
  • 3 carrots,  sliced
  • 3 celery stalks,  sliced
  • 3 cloves garlic, minced
  • 2  bay leaves
  • 1 teaspoon thyme
  • 2 cups noodles
  • salt and pepper to taste

How to make: Wash the chicken thoroughly and put it in  large pot with approx. 12 cups water. Add salt,  pepper, and bay leaves and cook the chicken for about an hour. In a deep pan, heat the butter and saute the veggies. First the onions for about 5 minutes. Then add the carrots , celery, garlic, and thyme. Cook for another 5 minutes and leave aside. When the chicken is ready, take it out of the pot and remove the  bones. Cut it in small pieces and put it back to the pot.  Add the sauteed veggies. Bring to boil, add the noodles (I used shell pasta), add more salt and pepper to taste and cook for another 10 minutes.

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