Grandma's Chicken Noodle Soup

Chicken Noodle Soup is magical, healing, satisfying and straight up fabulous when made the right way.

This recipe is made the right way and hits the soul just right.

Thank you Momma Nancy

• If thighs have skin, remove; cut off fatty pieces then rinse; place in large, lidded dutch oven or stock pot

1. Add Broth ingredients: celery with leaves, onion, garlic and carrots.

2. Add about 1-1/2 gallons of water (can use half water and half chicken broth); just add enough to cover one inch over chicken & vegetables.

3. Cover with lid and bring to full boil; Remove lid and boil 5 minutes or until filmy, white/gray bubbles form; skim off film.

4. Add the Seasoning ingredients, (except for the pea’s and parsley) put lid on and cook on low boil for 15-20 minutes, or until carrots are cooked through, testing with thin, sharp knife; remove ONLY the carrots and set aside.

5. Place lid back on pot and continue low boil until thighs are no longer pink; about 20 more minutes, depending on the thickness.

6. When thighs are done, remove and place on a plate to cool; turn off stove burner.

7. When thighs are cooled, dice meat and slice carrots.

8. When broth temperature comes to warm, use a large sieve and strain the remaining vegetables out of broth, smashing them against the serve with the back of a large spoon over the pan so juices go back into broth.

9. Add the diced carrots and chicken back into soup; if using peas add at this point. Lower heat and cook 5 min

10. Sprinkle with parsely; soup is ready to eat.

11. Serve over cooked rice or noodles.

12. Also, can make a roux using water and cornstarch to thicken, if desired, for a creamy soup.

• Hint: Use thickened soup over mashed potatoes, toast points or biscuits.

ENJOY!