Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's made some Homemade Chicken Noodle Soup!

 Chicken Noodle Soup

1 whole, fresh chicken
6 to 8 cups of water
Salt and pepper to taste
1 to 2 cloves of garlic, minced or pressed
2 -3 tsp olive oil
2-3 whole carrots, peeled and sliced
1/2 cup diced onion
1 rib of celery sliced
3 to 4 cloves of garlic, minced or pressed
1/2 cup dry, small size pasta, such as elbow or ditalini
32 oz. chicken broth

Place chicken in a Dutch oven and add 6 to 8 cups of water. Add salt and pepper to taste and minced garlic. Cook chicken over medium heat until done. Remove cooked chicken from pan and let cool on a plate. In a skillet, saute' carrots, celery, onion and garlic for 3 to 5 minutes over medium heat. Once the chicken has cooled, debone and remove the skin of 1/2 the chicken, tearing chicken meat into small pieces and returning to broth mixture. Add vegetable mixture from skillet. Stir to blend mixture and let cook an additional 20 to 30 minutes over medium-low heat. Add additional broth if needed. Cook pasta in a small saucepan. Add the pasta to each bowl of soup separately. If there is leftover pasta and soup, store them separately, since the pasta will continue to absorb the broth.

This is part of One Chicken, Two Recipes. Tune in to the April episode of What's Cookin' to get the recipe for Chicken Salad.

 

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

Save

Save

Save