Old-Fashioned Chicken Noodle Soup – Anthony Salemme              

by Anthony Salemme, contributing chef

Serves 6

The winter chill is in the air and there is nothing better to comfort you than chicken soup.

Wintertime penicillin for your body.

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1 2 ½ -3 pound whole chicken or 4 breasts with bones

3 quarts water or chicken broth

1 pound carrots, peeled and sliced

2 Tablespoons butter

2 cups onion, chopped

2 cups celery chopped + 3 celery stalks

10 cloves garlic, crushed

3 Bay leaves

4 sprigs fresh thyme

1 sprig rosemary

½ pound noodles, cooked and set aside for serving

½ cup fresh parsley, chopped and reserved for serving

In a soup pot place the whole chicken, half the carrots, 3 celery stalks, onions, garlic, rosemary, thyme and bay leaves. Cover the chicken with water or broth and bring to a simmer for 45 minutes.  

When chicken is starting to fall apart, strain the chicken over a bowl large enough to catch all the broth. Let chicken cool to the touch and remove and discard skin and bones. Shred chicken with a fork.

Meanwhile, add butter to soup pan then add remaining carrots, onions and chopped celery. Sauté for 7 minutes until soft.

Next add the reserved broth and bring to a simmer for 20 minutes. Then add the shredded chicken to the broth and simmer 20 minutes more.

Right before serving add the noodles and fresh, chopped parsley.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com