Chicken Noodle Soup
My Thanksgivings are a little different than most people. My family always starts with this chicken noodle soup as our first course and since I don’t eat turkey, this is my main meal at Thanksgiving. My aunt always made this soup for Thanksgiving for me and I finally got the recipe a few years ago. It has now become a fall/winter staple for my family and kids, and it is my go to whenever someone is feeling under the weather or just needs a good home-cooked meal!
Jackie Ulaszek
Partner
Partner
Jackie Ulaszek
Ingredients
- 6-8 (2 lbs) bone-in chicken breasts (900g)
- 6-8 carrots (400-500g)
- 1-2 heads bok choy
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 stalk celery, sliced
- 2 turnips, peeled, diced
- 2 parsnips, peeled, diced
- 1 whole tomato
- 3-4 tablespoons chicken bouillon
- 3-4 tablespoons beef bouillon
- 2-3 bay leaves
- Italian seasoning (oregano, basil) to taste
- noodles (I recommend kluski noodles)
- pecorino romano cheese (optional)
- 20 minutes
- 2-3 hours
- 8-10
Directions
- Put raw chicken in pot. Fill with cold water to cover chicken by about 2″ (5cm).
- Cover pot and bring to a slow boil. Reduce heat to simmer.
- Let chicken cook without a boil or your chicken will get tough. This should take about an hour.
- As chicken cooks, you will get a frothy consistency in the water. Spoon it out and toss.
- When chicken is cooked, add both bouillons, vegetables, bay leaves, pepper, and seasoning.
- Cover pot with venting. Simmer for 2-3 hours.
- Cook noodles.
- Ladle soup over noodles. Top with cheese, if desired.
- Remember – the chicken has bones in it. You can debone all at once for saving, or debone as you serve.
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