We all need some TLC on occasion, and after having been ill our bodies especially need good, nutritious, delicious foods. I never used to like chicken noodle soup. I passionately detest floaties in my chicken stock, for starters, and the noodles were always bland and soggy.
My chicken noodle soup is
though I do say it myself.
My toddler agrees. "Mmmm! Tchick'n! Nooodols! Yeah!" Pretty hard to beat that.
You will need to start with either leftover chicken scraps from a roasted bird in the amount of about 2 cups, OR 2-3 chicken thighs on the bone, seared on all side.
To this, add:
1/2 finely diced onion
2 cloves chopped garlic
oil if needed
Fry a few minutes, and add:
2 carrots, chopped
2 ribs celery, minced
1 quart homemade all-natural chicken stock, adding more stock as needed for a less chunky soup.
Simmer with lid on until meat shreds easily off the bone, and remove bones.
Add approximately 1/2 a box of dried pasta shapes, or 1/2 lb fresh pasta bits, and simmer with lid on until pasta is cooked. The pasta will absorb the goodness and rich flavors from your high-quality stock and taste so fabulous.
Serves 3-4 adults.