When cold weather hits, nothing beats a warm bowl of homemade chicken noodle soup. This classic recipe, made with simple ingredients and simmered to perfection, offers comforting flavors and nourishing warmth in every spoonful.
Ingredients:
- 2 chicken backs and wings (about 2 lbs)
- ½ cup finely chopped fresh parsley
- ¼ cup celery, chopped (about 2 oz)
- 1 onion
- 1 clove garlic
- 5 whole peppercorns
- Salt to taste
- 2 ½ oz egg noodles (about 1 cup dry)
Instructions:
Place chicken backs and wings in a large pot and cover with cold water. Bring to a boil, skim off any foam, then reduce heat to simmer. Peel the onion’s outer layer, keeping the inner skin on, cut it in half, and roast lightly on the stovetop until golden brown. Add the roasted onion, chopped celery, garlic, and peppercorns to the pot. Simmer until the chicken and vegetables are tender. Season with salt and ground pepper to taste, then continue cooking for a few more minutes. Add noodles and cook until tender. Garnish with fresh chopped parsley before serving.
