OK, real talk. I don’t like chicken noodle soup. Sometimes I feel like it’s just something people eat when they are sick and never truly enjoy it. The health benefits of chicken noodle soup are unquestionable but does anyone really love eating it? Maybe it’s just me, but homemade, canned, whatever – I nothing it. It is what it is.
Then one fateful day, six years ago, my dear friend Cindy made this recipe and my life was forever changed. This soup is hearty, delicious and so So SO good for you. It has become a staple in the Perrey household. Thanks Cindy. You are the best!
Here are the players:
- 1 whole chicken
- 1 med onion (diced)
- 4 stalks of celery (diced)
- 3-4 carrots (diced)
- 2 garlic bulbs (whole bulbs, with any excess skin removed)
- 1 T Salt
- 1 tsp Celery salt
- Frozen noodles
Rinse the chicken and put it in a stock pot along with the garlic bulbs and salt. Cover it with water plus about 2 inches and bring to a boil. Boil for 45 minutes or until chicken juices run clear when stabbed. Once it starts boiling, there will be some weird frothy stuff that floats to the top, remove it with a spoon.
While the chicken is boiling, chop the veggies.
Once chicken is done, remove it and the garlic bulbs from the water. Discard the garlic bulbs.
Add the veggies to the water and boil for 15 minutes. De-bone chicken while veggies are cooking.
After the veggies have cooked for 15 minutes, add the frozen noodles and cook an additional 20 minutes.
Once the chicken is off the bone and de-skinned, chop it up in bite size pieces.
Once the noodles are done, add the chicken, stir and enjoy. This will cure what ails you or make a bad day better. If you are in a “GIVE ME ALL THE CARBS” mood, put this soup on top of a big dollop oref mashed potatoes.
This chicken soup and I would like to wish you a year full of health, wellness, and joy!
Originally published December 31, 2015
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