Chicken noodle soup.

My teenage daughter is sick & requested chicken noodle soup.  I was all over it because I haven’t made it in so long – it’s just one of those comforting foods that you can’t wait to eat.  I also made some baguettes to accompany the soup and it was just what she needed.  Warms your from the inside out.   And perfect on a cold winter day.

Ingredients:

2-3 pound roaster chicken
2.5 quarts of water
3.5 tsp of salt
3 tsp of chicken bouillion or granules
1/2 medium yellow onion, finely chopped
2 garlic cloves, minced
Pepper to taste
1/4 tsp of marjoram
1/2 tsp of rosemary
1 bay leaf
1/2 lemon, juice
6 carrots, chopped
3 stalks of celery, chopped
Whatever pasta you would like to use – cook according to package directions.

Directions:

In a large Dutch oven over medium heat, place the chicken roaster.  I cook this for about 2 hours and then remove.  I debone the chicken and cut the meat into bite-sized pieces.  I skim any fat that has risen to the surface and then return the chicken back to the broth as well as every other ingredient except for the pasta.  I cook the pasta separately and store it that way as well.   Before serving, remove the bay leaf and sample to ensure the seasoning blend is correct.  Adjust according to your taste.

Enjoy!

— Knead to Cook