CHICKEN SOUP FOR THE COLD

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Chicken Soup for the Cold image

Whenever my family comes down with a cold, the only thing they request is my homemade chicken noodle soup. It's not just for colds...make up a batch for those cold wintery days too!

Provided by Trina Martell @tmmartell

Categories     Chicken Soups

Number Of Ingredients 16

3 - chicken breasts, boneless and skinless
2 tablespoon(s) olive oil, light
10 cup(s) water
4 - carrots (large), julienned (approx. 2 cups)
1 - celery heart, diced (approx. 2 cups)
1 - white onion, large, diced
4 clove(s) garlic, minced
3 tablespoon(s) chicken base (i prefer orrington farms)
1 tablespoon(s) parsley flakes
1 teaspoon(s) black pepper
1 teaspoon(s) turmeric, ground
1 teaspoon(s) thyme, dried
1/2 teaspoon(s) curry powder
1/2 teaspoon(s) sage, dried
1/4 teaspoon(s) cloves, ground
3 cup(s) egg noodles, amish-style

Steps:

  • In 5 quart saucepan, add olive oil & chicken breasts. Cook thoroughly.
  • Remove chicken breasts and dice into 1/2" cubes. Add diced chicken, carrots, celery, onion, & garlic to saucepan and lightly sauteed.
  • Add water & spices to saucepan. Simmer for 30 minutes.
  • Add egg noodles. Simmer for 10 minutes or until noodles are 'al dente'.
  • Serve with Kaiser rolls or French bread.

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