I know that I'm partial, but my mom makes the best chicken noodle soup. It's coziness personified. So I am pasting this recipe exactly as she sent it to me - hearts and all. I'll try to sneak a picture the next time she makes it. Thanks Mom!
Momma's Chicken Thyme Soup:
In a large pot add:
3 boxes chicken broth (may need to add a 4th if get's to thick next day)
3 large chicken breast, *cook until chicken is just done but not over-done
Remove chicken into covered bowl, put in fridge until needed.
3 large chicken breast, *cook until chicken is just done but not over-done
Remove chicken into covered bowl, put in fridge until needed.
To broth add:
2 tablespoons olive oil
2 large chopped onions
1/2 of a lb. bag mini carrots
1 teaspoon salt or to taste
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 large or 4 small bay leaves
1 tablespoon thyme ( I heap mine)
2 tablespoons olive oil
2 large chopped onions
1/2 of a lb. bag mini carrots
1 teaspoon salt or to taste
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 large or 4 small bay leaves
1 tablespoon thyme ( I heap mine)
When carrots are nearly done, add:
8-10 small red potatoes or yukon gold potatoes
1/2 large or whole small butternut squash - cut into large chunks.
2 sliced parsnips
1 cup chopped celery (optional)
1 cup rotini or penne noodles
Tear chicken into large bite size chunks, add to soup
Simmer till noodles and veggies are tender.
8-10 small red potatoes or yukon gold potatoes
1/2 large or whole small butternut squash - cut into large chunks.
2 sliced parsnips
1 cup chopped celery (optional)
1 cup rotini or penne noodles
Tear chicken into large bite size chunks, add to soup
Simmer till noodles and veggies are tender.
Serve with home made french bread garlic croutons.
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