Mom's Chicken Noodle Soup

Name: Mom's Chicken Noodle Soup
Cuisine: American
Ingredients: 3 cup Reduced-sodium chicken broth; 1 3/4 lb Chicken legs, thighs, or boneless breasts; 3 clove Garlic, peeled; 1/4 tsp Salt; 2 medium Onions, sliced; 2 large Carrots, thinly sliced; 2 large Celery, thinly sliced; 8 oz Wide noodles or pasta shells; 2 tbsp Fresh dill, chopped

Janet Arthur Farmer @JanetFarmer915

Madison, WV

Remember when your Mom told you chicken soup would cure a cold? It may not cure it, but it certainly aids in recovery! Onions and garlic are natural antibiotics, the warmth of the broth relieves throat pain, and you get a serving of veggies!

Serve this soup with fresh bread or crusty rolls, and a green salad with a creamy dressing.

Janet Arthur Farmer @JanetFarmer915

Madison, WV

Serve this soup with fresh bread or crusty rolls, and a green salad with a creamy dressing.

Saved

Ingredients

3 cupReduced-sodium chicken broth
1 3/4 lbChicken legs, thighs, or boneless breasts
3 cloveGarlic, peeled
1/4 tspSalt
2 mediumOnions, sliced
2 largeCarrots, thinly sliced
2 largeCelery, thinly sliced
8 ozWide noodles or pasta shells
2 tbspFresh dill, chopped

Saved

Steps

1

In a large pot, combine broth, 2 cups water, chicken, garlic, and salt. Bring to boil over high heat, reduce to simmer, cover and cook until chicken is cooked through, about 15 minutes.
2

With a slotted spoon, transfer chicken and garlic to cutting board. Discard garlic and strip meat from bones (if necessary) and dice. Skim fat from broth.
3

Add onions, carrots, and celery to broth. Return to boil.
4

Reduce to simmer, cover and cook until vegetables are almost tender (about 5 minutes).
5

Add pasta/noodles and cook uncovered 7 minutes. Add diced chicken and cook until pasta/noodles are tender, about 3 minutes longer.
6

Ladle into bowls and garnish with dill.