Katie's Chicken Noodle Soup~
Ingredients:
2 lg. chicken breasts, cut in half
1 sm. onion, quartered
2 stalks of celery, cut into large pieces
2 carrots, cut into large pieces
2 whole garlic cloves
water
Ingredients for the soup:
3 carrots, peeled and diced
2 lg. celery stalks, cut in half horizontally and then diced
1 garlic clove, finely minced
shredded chicken breasts
1 49 oz. container chicken broth
1 tbsp. sea salt
1/2 tbsp. black pepper
garlic powder
1 tbsp. parsley flakes
Directions:
1.) In a large stock pot, fill 3/4 of the way full of water. Add chicken breast, quartered onion, celery pieces, carrot pieces, and whole garlic cloves. Bring to a boil, reduce to a simmer and allow to cook for about two hours.
2.) Remove chicken from stock and allow to cool. Also remove all vegetables and dispose of.
3.) To the pot with your homemade stock, add diced celery, diced carrots, minced garlic clove, and shredded chicken. Add canned chicken broth and bring to a boil.
4.) Add 1 tbsp. sea salt, 1/2 tbsp. black pepper, 1 tbsp. parsley flakes, and a few sprinkles around the pot of garlic powder.
5.) Add one large bag of egg noodles along with about 1/4 a can of water. I use the chicken broth can and stir it around and add to my soup. Cook until noodles are done.
I served ours with homemade mashed potatoes, which score one for Mommy, were pretty darn good. I used 5 medium sized russet potatoes, boiled until soft. I threw them in my kitchen aid mixer, added probably a good cup or so of heavy cream, two tablespoons of butter, and a generous amount of sea salt. They were delicious and for once, the consistency was really good. I was kinda proud of myself since making mashed potatoes has always been a challenge for me. If you are looking for a good comfort food, this is another good one.
