These last couple of weeks it feels like at least one member of our family had fallen sick with one virus or another. At first it was the girls, then Eric and I got sick, then only a couple days after getting rid of one thing, Audrey got yet another virus, this one even worse then the first one.
Typically, we manage to stay pretty healthy during the winter period, but like I said, these last few weeks have been kinda rough.
So last night, I thought I'd cook a little soup for the family. Eric calls me the "Queen of Soups" and the girls are pretty good about eating them. Now, I dunno about being the queen of anything, but I did however grow up with soups being a main staple in our house growing up. My mom cooked that at least 1-2 times a week so it's probably a good thing that I learned to cook it.
I had posted a picture of my soup on Facebook and a few of my friends asked for the recipe so here it goes:
Chicken Noodle Soup
1 whole chicken
2 carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
1/2 bell pepper ( any color) chopped
1 can of diced tomatoes
2 potatoes, chopped
1 small bunch of parsley
2 TBS chopped dill
I started by placing the whole chicken in a large pot and covered it with water. When the water comes to a boil, you're gonna see some foam forming at the top. I usually skim that a few times, which leaves me with a really nice clear soup. After a few minutes, drop all the veggies in the same pot as the chicken.
When the chicken is cooked, I pull it out and shred the meat off of it with a couple of forks. Last night, I used most of the chicken meat, except for one of the breasts, which I decided to keep and throw into a pot pie later.
Season the soup with salt and pepper and add your egg noodles at the very end. When the noodles are also done, add a good handful of chopped parley and 2 TB dill.
P.S. If you wanted to give the soup even more flavor, you could cover the chicken with chicken broth or even stock. I just used water and it was still delicious.
Enjoy!!!
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