Erin Willis' Chicken Noodle Soup
One of my favorite memories of my grandmother is her chicken noodle soup. My kids love it as do anyone I give it to. This can be made ahead and frozen for later use. Will keep for about 6 months.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
kid friendly
winter
advance
sh
ew
soup
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains eggs
dairy free
- garlic powder
- olive oil
- kosher salt and pepper
- 10 cups water
- 1 white onion quartered
- 2 large carrots peeled and cut in half
- 4 celery stalks cut in half
- 5 garlic cloves peeled and cut in half, lengthwise
- 1 smoked pork hock
- 1 whole organic chicken
- 1 1/2 tbs herbs de provence
- 1 bag egg noodles (i use manshewitz)
- Carbohydrate 6.50168704545455 g
- Cholesterol 15.2845454545455 mg
- Fat 14.0232056817057 g
- Fiber 1.60047501164675 g
- Protein 2.25493659090909 g
- Saturated Fat 5.10875906816629 g
- Serving Size 1 1 Serving (701g)
- Sodium 219.53338354276 mg
- Sugar 4.9012120338078 g
- Trans Fat 0.682268244315135 g
- Calories 160 calories
Serves 4 with leftovers. In a large stock pot, add olive oil and heat over medium high heat for about 2 minutes. Add onion, carrots, celery and garlic and pork hock. Saute for about 5 minutes. Meanwhile, remove chicken from packaging and pat dry. Cover liberally with Kosher salt, pepper and garlic powder. Add to vegetables. Add 10 cups of water and herbs de provence. Cover and simmer on low for about 1 1/2 hours. When chicken is done, remove and place in large bowl to cool. Discard vegetables and hock, reserving broth. Shred chicken, removing and discard skin. Cook noodles seperately according to package directions. Add cooked noodles and chicken to broth. Bring back to a simmer and serve. Enjoy!
