Jada’s Chicken Noodle Soup
- Chicken meat (*see below)
- Chicken broth (*see below)
- 3-4 carrots, sliced
- 3-4 celery stalks, diced
- 1 large onion, chopped
- 2-3 cloves of garlic, minced
- Seasonings, parsley, Herbs de Provence, salt, pepper, thyme (I just eyeball these.)
- 1 package of egg noodles
- 1 cup of frozen green peas
- juice of one whole lemon
Sauté veggies in olive oil until tender. Add seasonings. Then, add the broth and meat. You may need to add a bit of water, depending upon how much soup you want/how big pot is. Bring to a boil and simmer for an hour. A few minutes before serving, add the egg noodles and frozen peas. Adjust seasonings to your liking.
*Edited: Recently, I’ve begun adding just a pinch of both cinnamon and nutmeg to the soup as it simmers. It adds a subtle depth to the broth which is delicious!
*Crock Pot Chicken & Broth*
1 whole chicken
Seasonings (Salt, Pepper, Johnny’s Salt, Bay Leaves, Parsley, Herbs de Provence, Minced Onion, Onion Powder, Garlic Powder).
Place chicken in crock pot. Season to your liking. Fill crock pot with water. Cook on low for 6-8 hours, or until done. Take chicken out to cool; then, debone (keep the bones). Drain broth from crock pot. You should have enough chicken for at least two meals (soups, casseroles, enchiladas, burritos, etc.) Use immediately, or freeze. I package broth in gallon-sized zip top bags, and freeze them on a cookie sheet. Portion out chicken meat in quart-sized zip top bags and freeze.
Place chicken bones back into crock pot, filled 3/4 of the way with water. Add quartered onion, 1 celery stalk, 1 carrot, salt, pepper, and the juice of one whole lemon. Cook on low for 12 hours, or overnight! (Your house will smell amazing!) Eat immediately, but it’s always even better the next day, or even the day after that!