When the seasons start to change and you can feel the fall chill in the air, the perfect homemade chicken noodle soup is a necessity. This old-fashioned soup with a new twist has all the flavor of the original and the extra flare of bok choy.
- 2 Tbsp. olive oil
- 1 large onion
- 3 cloves of garlic
- 4 large carrots
- ½ bunch of celery
- 2 bunches of bok choy
- 2 split chicken breasts (bone in)
- 1 tsp. dried basil
- 1 Tbsp. dried parsley
- ½ tsp. dried thyme
- 1 Tbsp. pepper
- 2 tsp Salt
- ½ package of egg noodles
- Dice the onion and mince the garlic.
- Add the onion, garlic, and olive oil to the pan and sauté over medium heat 5-7 minutes.
- Wash and slice carrots and celery and then add to the pot with garlic and onion for an additional 2-3 minutes.
- Pull the skin and any excess fat from the chicken and add to the pot along with all remaining spices.
- Add 8 cups of water ontop of the chicken and cover the pot to boil on high heat.
- Once the pot starts to boil reduce heat to a simmer and allow the chicken to cook for 1 hour on low heat.
- After an hour of simmering remove the chicken from the pot and shred it from the bone.
- Add the chicken back into the pot along with the salt.
- Finally add the noodles to the pot and boil for about 7 minutes or until soft.
- Serve hot.
- Add any additional vegetables to the pot that you like including corn, beans, or peas.
- Bunches of celery and bok choy will vary, so it’s OK to have a little more or less, depending on your preferences.
Serves 8 (12 cups total)
Approximate nutrition information per serving:
188 calories, 6 grams fat, 12 grams carbohydrates, 31 grams protein, 122 milligrams sodium