It is fall and cold and flu season is here so why not make up a big pot of chicken noodle soup to soothe a cold or maybe even prevent one. It is so easy to make, because all you have to do is a little bit of chopping, dump and the stove will do the rest of the work, except for shredding the chicken. If you have a large enough slow cooker or want to cut the recipe in half it can be made in a slow cooker too. What a wonderful comfort food to come home to, not to mention the smell! Serve 6 – 8.
4 quarts of water
2 large chicken breasts with skin and ribs
2 cups of carrots diced (more or less depending on your preference)
1 medium yellow onion diced
4 stalks of celery diced (more or less depending on your preference)
3 teaspoons of kosher salt
1 teaspoon of fresh ground pepper
Half of a 12 oz. package of egg noodles
1 – 12 oz. bag of frozen peas (more or less depending on your preference)
In a large pot add all ingredients except for egg noodles and peas. Bring to a boil and reduce heat to medium low and simmer for 1 1/2 – 2 hours. Remove chicken to cool and shred discarding bones and fat. If you do not want to add all the chicken, refrigerate the rest for another use. Add as much shredded chicken as desired to the pot along with the egg noodles and peas. Bring to a boil and cook until noodles are tender about 10 15 minutes. Taste and adjust seasoning if needed. Ladle into bowls or serve family style with crackers or fresh bread.
Orange juice, tea or water for colds or try Hahn Estates Chardonnay (Monterey), Rodney Strong Chardonnay (California), Michelob® Pale Ale Dry Hopped or Flensburger Brauerei Gold Premium Lager (Germany).