Chicken Noodle Broth (Print Version)
# Ingredients:
01 -
6 oz egg noodles.
02 -
3-4 medium carrots (about 1/2 pound).
03 -
1/4 tsp black pepper.
04 -
4-5 celery stalks (1/2 bunch).
05 -
3 garlic cloves.
06 -
1 tbsp dried parsley.
07 -
2 chicken breasts, bone-in.
08 -
1 medium yellow onion.
09 -
1 bay leaf.
10 -
1 tsp dried basil.
11 -
2 tbsp olive oil.
12 -
1/2 tsp dried thyme.
13 -
2-3 tsp salt.
# Instructions:
01 -
Stir in your noodles, crank up the heat, and let them cook through (about 7 minutes). Pop the chicken back in, give it a taste, and season if you need to. Serve up while it’s piping hot!
02 -
Pull out the chicken and shred it with two forks. Add salt to the broth—start easy, maybe a teaspoon, then sprinkle more if needed. That’s the trick to good flavor!
03 -
Skin the chicken and trim any big chunks of fat. Drop them in the pot with all the herbs, a bit of pepper, and 8 cups of water. Bring it up to boiling, then lower it and let it bubble gently for an hour.
04 -
Chop your celery and carrots while the aromatics cook. Toss them into the pot and stir around for a few minutes.
05 -
Warm some oil in a big pot. Dice up your onion and garlic, drop them in, and sauté until they’re soft and translucent—give it 5 minutes or so.
# Notes:
01 -
Great for cold weather or when you're craving something cozy.
02 -
Salt brings it all together, so tweak it a little at a time until it’s right for you.