Chicken Noodle Soup

This recipe for Chicken Noodle Soup is hearty with lots of vegetables. Making a soup each week such as Chicken Noodle Soup is good for the body and the budget.

2 lbs cut up chicken thighs
1 diced onion
3 sliced carrots
2 diced potatoes
2 stalks celery sliced
½ cup frozen peas
3 sprigs parsley
1 clove minced garlic
1 tsp salt
2 cubes chicken bouillon
1/8 tsp pepper
2 cups uncooked egg noodles

Cut off chunks of chicken from the thighs and just leave some on the bones, put chunks and bones in a deep pot with salt and bouillon. Cover with about 4 quarts of water and cook till tender about an hour.

Add the potatoes, onion, carrots, celery, peas, parsley, garlic and pepper to the pot and bring back to a boil and simmer for about for 20 minutes. Then add the noodles cook for about 15 minutes more.

*I prefer thighs for soup since they have more flavor, but you can use any pieces. You can also use leftover roast chicken and shorten the cooking time but you make need to add a bit more bouillon to flavor unless you also saved the juices from the roasting pan. Use a slotted spoon to get out a lot of the bones after they are simmered for ½ hour or so to extract the flavor.

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Chicken Noodle Soup