chicken noodle soup.

Spring break has come and gone. We were able to go down south for the week to see Charleston and Savannah. Man, it was perfect. We got a lot of history and touring in, ridiculous amounts of good food (I’m still full!), and a good amount of resting and relaxing. A wonderful week for us to get away. Back to reality tomorrow.

It’s been nice to come home to piles of snow being gone! But of course the temperatures will drop down a bit this week (hopefully snow is a thing of the past). Tonight, while still warmer, we are expecting some thunder storms. So I figured the perfect way to cozy up was with some homemade chicken noodle soup. I made this a few weeks ago, and it turned out great, so it will be added to the repertoire. Plus husband is out cutting wood for a fire to go with the soup, cozy up, we will!


Chicken Noodle Soup
1-1.5 lbs of chicken pieces (I used chicken thighs)
1 celery stalk
1 carrot

2 celery stalks, chopped
1 carrot, chopped
1/2 onion, chopped
1/4 cup parsley, chopped
2 cups water
2 cups chicken broth
1/2 t basil
1/2 t rosemary
1/2 t garlic powder
salt and pepper to taste
3-6 oz. egg noodles

The night before: Put the chicken in a pot and cover with water. Toss in one stalk of celery and one carrot (broken up into pieces) and salt and pepper. Cover the pot and let it simmer for 2-3 hours. My mom said you can never really over-boil a chicken, so don’t stress about the time. The main thing is to get the chicken to take on some tasty flavor. Once it is cooked, remove from heat and drain about half the water. Set the pot in the fridge overnight.

1. Remove the bones from the chicken. Just get greasy and do this with your hands. It should just melt off with it being cooked the night before.
2. Add in your chopped vegetables, parsley, and spices, and pour over the liquid. I used some of the excess water from cooking the chicken, but that’s not necessary. The great thing about chicken noodle soup is you can make it however you want! Add more or less vegetables or spices, if you want! If you want to change up the flavors, go for it! Make it your own.
3. Cover the pot and let everything simmer for about 4 hours or until the vegetables are cooked to your liking.
4. About a half hour before you’re ready to serve, add your noodles. Those egg noodles will take on a lot of water, so don’t worry if the ratio of noodle to soup looks “off” 🙂