I LOVE soup, chili and stews in the cold winter months. There is just something about food simmering on the stove all day and makes the house smell like a home that makes me warm and fuzzy inside. As a child on Sundays that would be the day my dad would make a roast, homemade soup etc.. it was our “cooking” day, so I have adopted that in my life.
This soup pretty much takes all day but it’s easy with not many ingredients and you can let it simmer forever, it just gets better with time.
* 3 large chicken breast with bone in and skin on
* 10 cups of water
* veggies for stock – turnips, carrots, celery, onion, potato, parsley, dill, parsnip) If you can find it then just buy a few of each.
* Salt and Pepper
* 1 cup of carrots finely diced
* 1 cup of celery finely diced
* 1 cup of onions finely diced
* wide egg noodles ( 6 oz)
In a large stock pot place the veggies for stock, chicken, garlic (whole), water, salt and pepper. Bring to a boil then put on simmer until chicken is done (about 30-40 minutes).
When the chicken is done, take out of the broth and let cool, but continue to simmer the broth. Once the chicken is cool enough to handle take all the meat off the bone and cut in small pieces then place aside.
Put the bones and skin back in the broth mixture and let simmer for another few hours.
In the meantime finely dice the carrots, celery and onion and place aside.
About 1 hour before you want to serve the soup you will need to drain the broth and discard all the veggies bones etc..Taste the broth, if you think it needs a little more flavor add 1 or 2 chicken broth cubes in the broth (I like to use knorr’s). Then place the diced veggies into the broth and simmer on medium so they soften. Add salt and pepper to taste.
15 minutes before serving place the egg noodles into the pot and the chicken. When the noodles are nice and soft then serve with nice homemade bread.