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

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)

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.