Nothing comes close to a having a hot bowl of soup on a cold winter day. Especially when that soup is a classic chicken noodle soup.
Classic Chicken Noodle Soup:
- 6-8 Chicken Legs
- 6-7 Carrots (peeled and cut into chunks)
- 3-4 Stalks of Celery (cut into chunks)
- 1 Large Onion (diced)
- 4-5 Cloves of Garlic (peeled and roughly chopped)
- 2 Cups of Elbow Noodles
- 2 Bay Leaves
- 1-2 Cubes of Beef Bouillon
- Salt and Pepper to Taste
Cook pasta as directed on package, drain and set aside until soup broth is ready. While the pasta is cooking take a large soup pot and add the carrots, celery, onions, garlic and bay leaves. Fill the pot with water 3/4 of the way up and season with some salt and pepper (I just eyeball this). Bring to a simmer and add the chicken legs to the pot. Cover and let simmer gently until chicken is cooked about 30-40 minutes stirring occasionally.
Once cooked, remove the chicken legs and set aside until cool enough to separate the chicken from the bone. Take the beef bouillon cubes and add them to the pot. Stir until dissolved and discard the bay leaves. Now add the cooked pasta to the broth (you may not need all the pasta this is based on how much broth there is). When chicken has been removed from the bone it can then be add to the pot as well. Give the soup a taste to check the seasoning and add more salt or pepper if needed.
Tip: If you misjudged your seasoning just add more water to dilute the broth.
Photo Taken By: Jaime
If you’ve tried this recipe let us know what you think by leaving a comment 🙂