Herbed Chicken Noodle Soup

A wonderful soup that warms your soul! OH--It is healthy too!
Complexity Level:  Easy

Herbed Chicken Noodle Soup

What You Need:

1 Chicken about 5 lbs

3-4 Large carrots, Halved and sliced

5-6 Pieces celery (1/3 a stalk) Diced

1 Onion, chopped

2 tsp Salt

1 tsp Black Pepper

2 tbsp Dried Parsley

1 tsp Thyme

2 tsp Ground Sage

2 Bay Leaves (whole)

1 tsp Garlic Powder

3 tbsp Chicken Stock Powder, or 2 cans Chicken Stock

1/2 cup Chopped Kale

1 lb Egg Noodles, cooked, cooled (or 2 cups Gluten Free Pasta)

Water

This is way simple, aside from the long list of ingredients.  What you want to do to start:  In 1 large soup pot, or 2 medium pots, fill 1/2 full with water.  Add the celery, carrots, onion, salt, black pepper and whole (or halved if 2 pots) chicken.  Bring to boil, lower to medium, cover, and cook 1 1/2 hours for halved chickens in 2 pots or 2 hours for whole.

Remove chicken to cool.  Add water to fill pot(s) 2/3 full, adding parsley, bay leaves, ground sage, garlic, kale, chicken stock powder/ stock, and thyme.  Heat for 45 minutes, then remove bay leaves.  Meanwhile, once the chicken has cooled enough to touch, pull all the meat off the bones, and dice according to desired size.  Remove bay leaves and add the chicken to the broth.  The noodles should be boiled then cooled, and can be added to the hot soup or placed in the bowls before serving, pouring soup on top.  This prevent over cooking of the noodles.  

Fantastic soup that will have you asking for seconds!  A wonderful rainy day treat, and a cure to any cold/ allergies- Plus the Sage gives it a Fall Flavor and a Hearty Bold Taste!

**Note:  In place of chicken, you can make a Turkey Noodle Soup with leftover thanksgiving turkey.  It is amazing with the herbs!

Enjoy!

XOXO,

Aimee Gonzalez