Chicken Soup Bowl (Printable Version)
# What You’ll Need:
01 -
8-9 cups fresh homemade chicken broth.
02 -
2 tablespoons vegetable oil.
03 -
1 chopped yellow onion.
04 -
2 diced celery stalks.
05 -
2 peeled carrots.
06 -
4 minced garlic cloves.
07 -
2-3 cups shredded chicken.
08 -
Salt.
09 -
Freshly ground black pepper.
10 -
1 tablespoon chopped fresh parsley.
11 -
1 tablespoon snipped fresh dill.
12 -
Juice from 1/2-1 lemon.
13 -
8 ounces broad egg noodles.
# Steps To Make It:
01 -
Whip up your own chicken broth using your favorite method. You can make it days ahead and freeze it. Don't forget to keep the chicken meat for later use.
02 -
Warm oil in a big pot on medium-low. Toss in the chopped onions, celery, and carrots. Let them cook until soft, about 10 minutes.
03 -
Turn up heat to medium. Throw in garlic and stir until you can smell it. Mix in your pulled chicken pieces.
04 -
Add your chicken broth and sprinkle with salt and pepper as you like. Let it bubble on medium heat for 15 minutes.
05 -
Drop in noodles and fresh herbs. Cook until noodles feel right. Squeeze fresh lemon juice in just before you dish it up.
# Extra Notes:
01 -
You can make the broth and cook the chicken ahead of time and store them frozen in separate containers.
02 -
To keep noodles from getting mushy, only add them when you're ready to eat if you won't finish it all at once.
03 -
Switch to gluten-free pasta instead of regular egg noodles for a wheat-free version.