I think its been proven somewhere that chicken soup cures colds (at least that’s what I’ve heard) and being that I’ve recently been sick and the weather in Los Angeles is looking more like winter and less like summer – I decided to make a big batch and I’m feeling better already.
One note, this recipe makes a lot so if you don’t want to be eating soup for several days, half it.
This is the soup base. I like to brown my chicken while I’m slicing the veggies.
Add the celery, carrot and onions along with the stock and bay leaves to the browned chicken being sure to scrape up the brown bits on the bottom – that’s where all the flavor is!
Boil it up!
Because I made a big batch of soup, I cooked my noodles separately and add them into the individual bowls but if you plan to serve it all, just add them directly into the soup.
Chicken Noodle Soup
4 boneless skinless, chicken breasts
4 celery ribs, sliced
6 carrots, sliced
1 large onion, roughly diced
5 cloves of garlic, peeled and roughly sliced
3 bay leaves
2 cups chicken stock
3 cups water
1 cup pasta
1 tablespoon olive oil
salt & pepper
Heat oil in dutch oven on medium high. Add chicken and lightly brown.
Add all vegetables, garlic, bay leaves, salt, pepper, water and stock and bring to a boil. Reduce heat and let simmer for 45 minutes or until all the veggies are soft.
Remove chicken and set aside. Add in pasta and cook for 10 minutes, meanwhile, shred or dice chicken and add it back into the soup. Salt and pepper to taste. Once pasta is al dente, remove from heat. Garnish with fresh parsley sprigs and serve.