Chicken Noodle Soup Your Grandma Would Love
Everyone claims to make a chicken noodle soup your grandma would love, but this one really delivers. It's simple and carries a distinct flavor profile that makes it do what you want it to—soothe your soul.
- 2 boneless skinless chicken breast, whole
- 2 tablespoons chicken bullion
- 3 tablespoons poultry seasoning
- 1.5 teaspoons black pepper
- 2 teaspoons garlic powder
- 3 carrots, chopped
- 2 stalks celery, chopped
- 1/2 white onion, chopped
- 8 ounces angel hair pasta (or wide egg noodle)
- 2 bananas
- 1 bunch cilantro
- 1 lemon
- 1 gallon water
- Add 1 gallon of water to your pot. Add the bullion and bring to a boil.
- Add the chicken breast (one per guest) to the pot. You can use a frozen breast directly from the freezer. This can be a huge time saver.
- Allow the chicken to cook until thoroughly cooked. Typically 30 minutes at full boil, possibly longer. Remember that chicken should always be cooked to a minimum of 165 degrees.
- Add the carrots, onion, celery to the soup.
- Now it's time for the pasta. I prefer to cook the pasta separately from the soup. It stores and reheats better if the noodles are separate. It is, however, completely OK to cook the noodles directly in the soup by simply adding the pasta at this time. Otherwise, bring a pot of water to a boil, add the noodles and cook them until they're ready. You'll know when they're ready by tasting them.
- At this point, add the rest of the spices and remove the chicken breast. Let it sit for about 5 minutes until it is cool enough to shred. Once shredded, return it to the pot.
- Dinner is ready to be served. Add noodles to each bowl first, then ladle the chicken soup until it's covered. Now add 1/2 banana (sliced) to the bowl along with a good pinch of fresh chopped cilantro. Finish with a good squeeze of lemon juice in each bowl, and it's ready to enjoy.
For the best meal possible, I recommend a couple of unique touches.
- Cook the pasta separately. This makes for better results with leftovers.
- Brand/type of bullion or broth makes a big difference.
- Cut the carrots into short sticks rather than thin coins.
- Add the spices near the end of the cooking process. This helps boost their flavor.
© 2018 Michael Rains