Chicken Noodle Soup
the best appetizer
– olive oil
– chicken bouillon
– bay leaves
– fresh parsley
– egg noodles
Mince garlic and onion. Dice celery and carrots.
Heat oil in a heavy-bottomed soup pan. Add garlic, onions, celery, and carrots along with salt and pepper. Saute until softened.
Add water and 1 whole chicken to the soup pan. Bring the soup to a boil.
Reduce heat to low and simmer for 2 hours. Remove the chicken from the pan and allow to cool enough to touch.
Remove the meat from the chicken. Discard the bones, cartilage, and skin. Return the chicken meat to the soup pot.
Add bouillon cubes, bay leaves, and parsley to the pot. Bring soup to a boil. Reduce to low and add egg noodles. Simmer for an additional 30 minutes.
Add more salt and pepper to the soup if needed before serving.
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