Chicken Soup is great on a cold day. Here is a tasty version that is easy to make, and will remind you of Mom. I usually make homemade egg noodles for this soup.
- 8 cups chicken broth (homemade is the best)
- 3 stalks celery, with leaves, chopped
- 1 cup carrots, sliced (about 2 large)
- 1 cup chopped, cooked, chicken meat
- 1/2 teaspoon dried Basil or Sage Leaves
- 1 teaspoon dried Thyme
- unrefined sea salt, to taste
- black pepper, to taste
- 6 ounces dried homemade egg noodles or 1 cup cooked brown/wild rice
In a 4-quart saucepan add the chicken broth, celery, and carrots; bring to a light boil over medium heat. Reduce heat, cover, and simmer for 15-20 minutes; until carrots are just tender. Season with the basil, thyme, and salt and pepper to taste. Add cooked, chopped chicken. Follow steps below according to if you are using homemade noodles or cooked rice.
If using homemade noodles: Increase heat to medium, bring broth back to a boil. Add homemade noodles and boil for 3 to 5 minutes, or until noodles are cooked through. (Just remember, homemade noodles are a little thicker than store-bought, and there-fore a little chewier…but this a the quality that I really like about them.)
If using rice: Add cooked rice and stir occasionally, until heated through.
Serves 4 to 6.