Chicken Noodle Soup - Tuesday

Tune into #InTheKitchenWithKat for your chance to win a prize!

July 16, 2019

Tune into #InTheKitchenWithKat for your chance to win a prize!

Tune in around 12:30 pm TODAY during #InTheKitchenWithKat for your chance to get a four pack of tickets to see Butterflies Live at the Lewis Ginter Botanical Garden. It runs through October 14th!

INGREDIENTS

  • One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
  • 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
  • 5 ribs celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
  • 1 onion, quartered (for stock, peel on is okay)
  • 3 cloves of garlic, peel on, cut in half
  • 2 to 3 sprigs fresh thyme (or a teaspoon of dried)
  • 1 bunch parsley
  • 5 whole peppercorns
  • Salt
  • 4 to 8 ounces egg noodles (depending on how noodle-y you want your soup)
  • Freshly ground black pepper

For the full recipe, please visit Simply Recipes for more!