Hey Kid: Chicken Noodle Soup

I am not a good cook.  I can follow a recipe (for the most part) and I absolutely LOVE to feed people (more about that later) but I am not a good cook.  Really good cooks can take a stocked refrigerator and pantry and whip up a meal in no time flat... just using their creativity.  I'm not that person.  Having said that... I will admit that there are a few food items that I prepare really well... and one of them is Chicken Noodle Soup.

And yes... Chicken Noodle Soup does make you feel better when you're under the weather.  (For whatever reason.)  Science or not, there's just something wonderful about the comfort food.  Learn to make it (it's super easy) and make it often.

Here's my recipe.

1 Whole Chicken

4-6 whole carrots

2-4 stalks of celery

2 onions (yellow or white)

4 cloves of garlic

Chicken Broth

Olive Oil


Wide Egg noodles

Place raw chicken in a large stock pot after removing the guts.  (I throw out everything except the neck and heart.)  Rough chop 1 onion, 2 or 3 carrots, 1 or 2 stalks of celery and 2 cloves of garlic.  Cover with chicken broth and simmer until the meat falls off the bone.  (About 1 hour.)  Remove chicken and drain broth into a colander to remove cooked vegetables.  Throw cooked vegetables away.   Dice 1 onion, 2 or 3 carrots and 1 or 2 stalks of celery into uniform pieces.  Press 2 cloves of garlic and sautee in olive oil with fresh, cut veggies.  Once the onions become translucent, dump sauteed vegetables into the strained broth in the stock pot.  Remove meat from cooked chicken and cut into bit size pieces.  Return diced meat to stock pot.  Simmer until the root vegetables are soft.  Season with salt and pepper to taste.  In a different stock pot, cook the wide egg noodles according to the package directions for al dente.

Once the soup has simmered again and the vegetables are ready to eat, you can add the noodles to each bowl, individually just prior to serving.  Do not add the noodles to the entire pot as they will continue to cook and get mushy.  Store the leftover soup in wide-mouth mason jars (I use these for everything) and the noodles in a plastic, ziplock bag.