There’s nothing more comforting that a bowl of Homemade Chicken Noodle Soup. It warms you on a cold day, soothes you when you are ill, and is a great big, fluffy blanket wrapping you up in a hug – in a bowl. You can’t beat it.
To begin, dice a medium onion, 2 carrots, and 2 stalks of celery. All of the pieces should be 1/2 inch or so. Cut 2 boneless, skinless chicken breasts into 3/4 inch pieces. Mince 3 cloves of garlic.
In a Dutch oven, heat 2 tablespoons of butter over medium heat. Add in the carrot, celery, and onion and cook until the onions are translucent – about 2 or 3 minutes. Add in the chicken and cook until it is opaque.
Pour in two quarts of chicken broth.
Add in 1/2 teaspoon each of salt and freshly ground black pepper, 1 teaspoon thyme, 1/4 teaspoon turmeric, and a bay leaf. Bring it to a boil, reduce heat to medium-low, cover, and simmer together for 1 1/2 hours.
Bring the soup up to a boil and add in 8 ounces of dry egg noodles. Cook until the noodles are done. Give the broth a taste and add salt if needed.
Enjoy!
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