Lemony Chicken Noodle Soup

I realize making Chicken Noodle Soup takes no culinary art. But, I’ve not been feeling well. In fact, it seems everyone I know has not been feeling well. I am not sure who decided that chicken noodle soup was the honorary sick food, but they were so right on. It is warming. It is comforting. It is somehow slurp-able even when you can’t get your head off the pillow. This is how I make it for my coughy-achy-sneezy peeps.

Chicken Noodle Soup

4 chicken breast, bone-in

4 carrots, diced

4 celery stalks, diced

2 onions, diced

3 cloves garlic, minced

1 lemon, halved

1 bunch thyme or 2 Tbs. dried

1 bunch parsley or 2 Tbs. dried

kosher salt & black pepper, to taste

extra veggies, your choice

1 cup noodles (I like Das Dutchman Essenhaus Amish Noodles)

Place chicken breasts, onions, carrots, celery, garlic, herbs, & lemon (gives just a hint of lemon in the broth, not overwhelming, promise!) in a dutch oven or large soup pot. Cover with water. Bring to a full rolling boil. Reduce heat; simmer for 2-3 hours.

Remove chicken. Allow to cool. Shred chicken and discard bones. Remove lemon and stray seeds.

Add pulled chicken and any extra veggies to back to broth and bring to a boil. Drop in noodles & cook until noodles are soft.

Serve warm. Will freeze well for several months.


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