Chicken Noodle Soup
Pasta & Noodles, Poultry
Photo: Heather Bilyeu
- 6-8
SERVES
Submitted by HEATHER BILYEU
Ingredients
- 1 medium onion, finely diced
- 1 C carrots, peeled and finely diced
- 4 garlic cloves, minced
- 1 Tbsp olive oil
- 1 (approximately 5-lb) whole chicken
- 10 C water
- 2 bay leaves
- 2 tsp salt
- 1 ¼ tsp white pepper
- 1 tsp oregano
- ¾ tsp freshly cracked black pepper
- 3 eggs, whisked
- 8 oz egg noodles
Directions
Sauté onion, carrots and garlic in olive oil in a stock pot on medium heat until soft, about 10 minutes. Add chicken, water and bay leaves. Cover and simmer for 1 1/2 hours, or until chicken is fully cooked. Remove chicken and shred it, discarding bones. Return liquid to low boil and add spices.
Slowly drizzle in eggs, stirring constantly. Add egg noodles and cook 5–10 minutes until tender. Stir in shredded chicken and serve with sourdough bread or crackers. Serves 6–8.
