Plain 'ole Chicken Noodle Soup — a comfort & a curative

Barry is under the weather so plain 'ole Chicken Noodle Soup is on the menu . . .

Chicken Noodle Soup

1 whole chicken (about 3 ½ lb.), rinsed, giblets discarded

2 to 3 quarts water

4 sprigs of dried sage (about 2 teaspoons

2 bay leaves

¼ teaspoon red pepper flakes

2 to 3 teaspoons Kosher salt

½ to 1 teaspoon coarsely ground black pepper

1 to 2 teaspoons chicken concentration base or 2 chicken boullion cubes, optional

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, diced

2 celery ribs, halved lengthwise, and diced

8 ounces dried curly egg noodles

1 handful fresh parsley, finely chopped

1. Place the chicken and 2 quarts of water in a large stockpot set on medium heat.
2. Toss in the seasonings, and allow liquid to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
   
3. Add chicken concentrate of cubes to broth to add richness if needed.
4. Remove chicken and cut into bite-size pieces when cool. Re-add about 1 ½ to 2 cups of the chicken (or as much as you want) and save the rest for another use.
5. Add the chopped and diced vegetables (onion, cloves, carrots and celery. Cover over medium heat with lid on until all the veggies are tender.
6. Add the noodles and simmer for 5 to 10 minutes until tender. Check seasonings and add additional salt and pepper if needed.
   
7. Sprinkle with chopped parsley before serving.

Recipe without photos . . .

Chicken Noodle Soup

1 whole chicken (about 3 ½ lb.), rinsed, giblets discarded

2 to 3 quarts water

4 sprigs of dried sage (about 2 teaspoons

2 bay leaves

¼ teaspoon red pepper flakes

2 to 3 teaspoons Kosher salt

½ to 1 teaspoon coarsely ground black pepper

1 to 2 teaspoons chicken concentration or 2 chicken boullion cubes, optional

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, diced

2 celery ribs, halved lengthwise, and diced

8 ounces dried curly egg noodles

1 handful fresh parsley, finely chopped

1. Place the chicken and 2 quarts of water in a large stockpot set on medium heat.
2. Toss in the seasonings, and allow liquid to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
3. Add chicken concentrate of cubes to broth to add richness if needed.
4. Remove chicken and cut into bite-size pieces when cool. Re-add about 1 ½ to 2 cups of the chicken (or as much as you want) and save the rest for another use.
5. Add the chopped and diced vegetables (onion, cloves, carrots and celery. Cover over medium heat with lid on until all the veggies are tender.
6. Add the noodles and simmer for 5 to 10 minutes until tender. Check seasonings and add additional salt and pepper if needed.
7. Sprinkle with chopped parsley before serving.