Chicken noodle soup is the perfect antidote for cold weather days and sick kids. We like our’s with lots of vegetables and a rich hearty broth to warm the bones and heal the soul.
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp butter
6 cups chicken stock or broth (may be substituted with 6 cups water and 2 chicken bouillon cubes)
1/2 cup diced carrots
1/4 tsp dried marjoram leaves (optional)
1/4 tsp pepper
1 tsp salt (if not using bouillon)
1 bay leaf
2 cups cut-up cooked chicken
6 oz. medium sized egg noodles
2 tsp chopped parsley
In a kettle, cook celery and onion in butter until tender. Add broth, carrots, marjoram, pepper, and bay leaf. Cover and bring to a boil. Reduce heat and simmer for 30 minutes.
Remove the bay leaf. Stir in chicken and noodles and parsley. Cook 10 minutes longer until noodles are tender, stirring occasionally.
Instead of cooked chicken, cut up 1 lb. of uncooked skinless chicken breast and add it when adding the broth.
Instead of cooked chicken, put a whole chicken (2.5-3 lbs.) in kettle with water, and cook 45-60 minutes or until chicken is falling off the bones. Remove chicken from the kettle and strain broth. Debone chicken and return meat to the kettle with the broth adding carrots, marjoram, pepper, and bay leaf. Add noodles and bring to a boil simmering for 10-15 minutes.