A simple, tasty classic, this is comfort food at it’s best. Even though it’s said to be practically a cure for the common cold, don’t wait until someone’s sick before making it!
- Whole Cut Up Chicken
- Celery, 4 or 5 ribs
- Yellow or White Onion, 2 small to medium
- Garlic, 4 or 5 cloves
- Carrots, 4 or 5
- Sage, a teaspoon or two
- Marjoram. a teaspoon or two
- Thyme, a teaspoon or two
- Chicken Broth or Bouillon, 8 to 10 cups
- Vegetable Oil
- Egg Noodles, about 8 ounces
Heat a bit of vegetable oil in a large, heavy stockpot over medium to medium-high heat. Season the chicken with salt and pepper and brown it well, turning occasionally.
While the chicken is cooking, chop the onion, garlic and celery.
Peel and slice the carrots.
Remove the chicken from the pot. Add the onion, garlic and celery and stir until the onion starts to brown and the celery begins to get tender. Add the herbs.
Return the chicken to the pot. Add the carrots and the broth. Use enough broth to generously cover the mixture. Simmer for about 30 minutes then remove the chicken again and let it cool.
Once the chicken is cool enough to handle, get rid of the skin and pull the chicken off the bone. Drop the meat back into the pot. Bring the soup to a boil and add the noodles. Simmer until the noodles are tender.
Serve and enjoy!