Comfort Chicken Soup (Print Version)

# Ingredients:

01 - 2 medium carrots, peeled and chopped.
02 - 2 long celery stalks, diced.
03 - 2 tablespoons of oil (canola works great).
04 - A whole yellow onion, finely chopped.
05 - 4 garlic cloves, minced.
06 - Two to three cups of cooked chicken, shredded.
07 - 8-9 cups of your homemade chicken broth.
08 - A touch of salt.
09 - Freshly cracked black pepper, to your taste.
10 - 1 tablespoon of parsley—minced fresh.
11 - A half to full lemon, squeezed for its juice.
12 - 1 tablespoon of fresh dill weed, minced finely.
13 - About 8 ounces of wide egg noodles.

# Instructions:

01 - Follow your favorite method to make chicken broth. Store extra in the freezer. Use the meat later for this soup.
02 - Warm up oil in a big pot over medium heat. Toss in your onion, celery, and carrots. Soften them for about 10 minutes.
03 - Turn the heat a bit higher to medium. Stir in the garlic to wake up the aroma, then mix in the already-cooked chicken pieces.
04 - Pour the chicken broth into the pot. Sprinkle in salt and pepper, adjusting to your taste. Cook gently for around 15 minutes on medium heat.
05 - Drop in the noodles and stir in the fresh herbs. Cook until the noodles are soft. Squeeze in fresh lemon juice just before serving.

# Notes:

01 - Chicken and broth can be made earlier and kept frozen in separate containers.
02 - To keep your noodles firm, add them last if you're saving the soup for later meals.
03 - You can easily switch to gluten-free if you use gluten-free noodles instead of egg noodles.

Back