Eat.Live.Blog.

Let’s just get this out of the way. Mother Nature has NOT been playing nice lately. The truth is that it is the end of January and we haven’t really gotten any cumulative snow….except for that little HALLOWEEN snowstorm! What?!

Well, although we don’t have snow, we have had some seriously frigid days, bookended between spring like days. And it is on one of those frigid days that my Chicken Noodle Soup recipe was definitely what the doctor ordered!

I have been meaning to blog about this recipe for a while because it is ridiculously easy and delicious. You can absolutely customize it with your favorite veggies and spices. Feel free to experiment. This is a base recipe that I learned by watching my mom throw things together to make the chicken soup. I have been making it since I was about 10 years old, and it has never failed me yet!

Chicken Noodle Soup

Ingredients (makes about 6 servings):

• 2 bone-in split chicken breasts
• 14 oz chicken broth
• 2 medium carrots (sliced)
• 1 large leek (sliced, discard the dark green tops)
• 2 celery stocks (sliced)
• 2 leafy celery tops
• 1 large turnip (peeled and chopped into 1 inch cubes)
• 1 Tbsp Adobo or poultry seasoning
• 2 bay leaves
• Water

Directions:

• Place chicken breasts, skin side up, in the bottom of a large stock pot
• Add the rest of your ingredients except the water
• Now add the water so that all of your dry ingredients are covered by 1/2 an inch of water (about 2 cups)
• Turn the heat onto high and bring to a boil
• Reduce heat so that your soup stays at a low simmer (medium-low), cover, and let cook for 2 hours
• Once soup is cooked, remove the bay leaves and leafy celery tops and discard
• Using a slotted spoon, remove chicken breast to a carving board
• Make sure to remove all of the bones from the soup
• Remove the chicken from the bones and chop the chicken into desired size
• Return chicken to the soup
• Serve as is, or a top of your favorite noodles. I am very partial to extra broad egg noodles.