This is a quick recipe for a homemade chicken soup that will make anyone feel better. This is what I crave when I’m feeling under the weather and gets me back on my feet.
- 2 Chicken Breasts, diced
- 1 tbsp of butter
- salt/pepper
- 1/4 Medium Onion, diced small
- 1-1/2 cup of celery, diced small
- 1-1/2 cup of carrots, diced small
- 1/2 stick of butter, diced
- 8 cups of water
- 1/2 package or 4 cups of egg noodles
- italian herbs, parsley, savory mix – try mixing your own herb flavors
- salt and pepper to taste
- Dice chicken breasts into 1″ or smaller size pieces to cook and grill easily. Add salt and pepper if desired.
- In a large sauce pot, melt a tablespoon of butter or more and cook the chicken pieces throughly. Make sure to stir often.
- When the chicken is cooked, remove from pan and set aside. Do not clean the pot. Raise temperature to medium high and add the 1/2 stick of diced butter.
- Add onion, carrot and celery and cook for about 5 minutes stirring often. Add the herbs to the vegetables. Once those are somewhat covered in the buttery flavor, add the 8 cups of water.
- Cover and let boil for about 25 minutes until the vegetables are cooked completely.
- Add the noodles and cook until the package suggests, usually like 12 minutes or so.
- When the soup is ready, add back in the grilled chicken and turn off heat. This is where I try it and add salt and pepper or cayenne depending. Once the soup is done you can figure out what it needs. I never add salt before it’s almost done.
- I usually let it sit for 15-20 minutes before serving. Letting the flavors combine.