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Chicken Soup for the Soul

October 22, 2013

The days are getting shorter… and colder. It’s easy to let the overcast skies push the glum meter up. I’ve always thought an easy fix to the chilly blues was good old fashioned chicken soup and a pair of warm fuzzy socks. I came across this recipe and absolutely love it! It has the perfect amount of hearty and healthy, just the way I like it. Enjoy!

  • 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 2 (4-ounce) skinless, bone-in chicken thighs
  • 1 (12-ounce) skinless, bone-in chicken breast half
  • 2 cups diagonally sliced carrot
  • 2 cups diagonally sliced celery
  • 1 cup chopped onion
  • 6 ounces uncooked medium egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Celery leaves (optional)
  1. 1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
  2. 2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

good-old-fashioned-chicken-soup-ck-l

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