It’s cold. I’m sick. Perfect time for classic chicken noodle soup.
I boiled a whole chicken with carrots, onion, celery, thyme, marjoram, bay leaves, lots of garlic, and a couple of hot peppers. After 1.5 hours, I took out peppers and the bird. I removed the skin and bones from the chicken, and then tossed the meat back in with a Maggi cube, some celery salt, and fresh black pepper. That’s pretty much it. Added egg noodles about 25 mins before serving, threw in some fresh parsley, and voilà! It was hearty, too.
I had some for lunch today with a bunch of red pepper flakes and it was delicious. Even better than last night. I did have to add a can of chicken broth today, as it wasn’t very soupy anymore.
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