Chicken Noodle Soup
Submitted by Jessican
When I was away at college, my grandfather would make big pots of soup, and bring me containers of it to put in the freezer when he came to visit. If I was sick, or busy, or felt like staying in for dinner, having this soup on hand was fantastic. Since my husband and I are both sick this weekend, it was the perfect opportunity to make a classic comfort food - my grandfather's chicken noodle soup.
- 1 large onion
- 3 stalks + leafy center of celery
- 3-4 carrots
- 2 cloves garlic
- handful of parsley
- small handful of basil
- small handful of thyme
- 2 bay leaves
- 2 t. salt
- 1/2 t. pepper
- 1 1/2 T. Emeril's chicken rub
- 5 lb whole chicken
- Chicken broth to cover (~12 c.)
- 2 c. frozen peas
- 2 c. frozen corn
- 16 oz. wide egg noodles
- First, chop your celery, carrots, onion, parsley, and press your garlic.
- Add them to a big stockpot.
- Next, chop your basil, thyme, and get out your bay leaves.
- Add those to the pot, along with the salt, pepper, and chicken rub.
- Rinse your chicken with cold water and add it on top of the vegetables, then add enough broth to cover everything - I needed about 12 cups.
- Bring this all to a boil, then simmer until the chicken is falling off the bone, about 1 hour.
- When the chicken is ready, pull it out of the pot and set it aside to cool a bit.
- Put on a pot of water to boil to half-cook the noodles, and add the peas and corn to the soup.
- When the water is boiling, add the noodles and cook for about 4 minutes - they will finish cooking in the soup.
- The chicken should be cooled enough to handle now, so shred it into bite-sized pieces and add to the soup.
- Stir everything up, and the soup is ready!
- Plate and serve with crusty bread!