Nicole said she wasn’t feeling well so naturally I go straight to the “chicken noodles soup” cure. I wanted to make my own so I figured I’d give it a whirl.
1 Tbs vegetable oil
3 pounds of chicken
8 cups of water
1 bay leaf
2 tsp table salt
freshly ground pepper
1 celery rib
1 large carrot
3 ounces egg noodle
First you have to prepare the broth. In a large pot over medium-heat, hear the oil then add the onion and saute for 4 minutes, until they begin to take on color at the edge. Add diced chicken and cook until lightly brown, around 10 minutes.
Add the water, bay leaf, table salt, and some pepper and bring to a boil. Reduce to a simmer and leave partially covered for 20 minutes.
Transfer the chicken to a plate to cool. Easiest to pour the pot over a strainer into a bowl and just leave the chicken in the strainer. Pour the broth back into the pot and bring to a simmer.
Add the diced vegetables and simmer until tender, around 5 minutes. Add the noodles and cook them for about 6 to 9 minutes. Once the noodles are cooked, add the chicken into the soup and simmer for maybe 3 minutes.
Add more salt if you need to but you shouldn’t have to because this glorious.