Chicken Noodle Soup
Growing up this dish was a staple in our home. It is a hardy meal full of vegetables, chicken, and delicious flavors. This dish is made with the traditional egg noodles. Other variations – rotini pasta, elbow pasta or rice.
Ingredients
3 chicken breasts with rib meat and skin on
1 large onion - chopped
1 head celery - chopped
1 bunch carrots- chopped
1 - 14oz can diced tomatoes
1 lb egg noodles
Extra virgin olive oil to cover bottom of the pan
2 chicken bouillon cubes
1 tsp salt
½ tsp pepper
¼ tsp red pepper flakes
2-32oz containers of chicken stock
6-8 fresh basil leaves chopped
1 cup white wine
Directions
1. Boil salted water for the noodles. Once boiling add the noodles and cook for approximately 10 minutes. Taste and drain if cooked. Hold aside.
2. In a large stockpot, cover the bottom with olive oil and add the salt, pepper, red pepper flakes, chopped onion, chopped celery, and chopped carrots and sauté for about 10 minutes.
3. Add the stock, bouillon cubes, white wine, diced tomatoes, chopped basil and add the three chicken breasts. Let simmer 1 hour.
4. Remove the chicken breasts from the pot and in a separate dish start pulling the chicken meat off the bone. Shredding the pieces. Return back to the pot.
