- Serves: 6 – 8
- Preparation Time: 30 minutes
- Total Cooking time: 1 hour
With all the fancy and gourmet recipes that fill pages and pages of cookbooks and Internet sites, there are few recipes that embody the traditional home-cooked meal more than chicken noodle soup. With colder weather coming on finally and the advent of flu season the popularity of a simple, home cooked bowl of this soup manages to wake up even the most sluggish flu-addled palate. The trick to making this recipe right is simplicity, adding extra and fancy ingredients usually only serves to muddle the mild taste of the star ingredient, which is of course chicken.
|2||lbs||chicken breasts taken off the bone and diced into ½” cubes (reserve the skin and bones)|
|1||large||yellow onion, chopped ½”|
|4||large||carrots diced ½”|
|6||stalks||celery diced ½” with leaves|
|1 1/2||tablespoon||chicken soup base|
|4||oz||package fideo noodles (available in the Latino section of the grocery store)|
Heat ½ tsp oil in a large stockpot over medium heat. Add the onions, celery, and carrots and stir constantly 2-3 minutes or until the onions turn translucent. Add the chicken bones and skin, soup base and 8 quarts water. Bring to a boil and reduce heat, simmering 25 minutes or so. Add the chicken breast cubes and let simmer additional 15 minutes or so. Add fideo noodles and return to a simmer an additional 7-10 minutes or until noodles are tender. Serve immediately with saltine or oyster crackers. Enjoy!