It’s summer here, so the thought of something simmering on the stove for several hours wasn’t thrilling.
So, I came up with this quick version which turned out equally as delicous. I used split chicken breast instead of the whole chicken which worked out great because they cook faster, still some bone to flavor the broth, and my friend doesn’t like dark meat anyways.
I added the kale just for some substance, of course leave out if you don’t like. Also you don’t have to add herbs, but I had some fresh basil in the garden that needed to be used. Italian parsley would also be nice.
Easy Chicken Soup
Serves a bunch
1 small bag of carrots, peeled and sliced
1/2 stock of celery, sliced
1 onion, chopped
3 cups chopped kale
3 split chicken breasts
2 chicken bouillon cubes
s&p to taste
large handfull of wide egg noodles
fresh herbs (Italian parsley or basil)
Add the vegetables to a soup pot. Cover with water and boil for 5 minutes. Add the chicken, bouillon cubes, and more water to cover. Bring to a boil and simmer for 30-45 minutes. Remove the chicken to a plate and let cool a bit. Skim the top of the broth and add a handful or two of the noodles, mixing them in. Turn off the heat and let sit for 20 minutes or so. If adding fresh herbs, then add now. Pull the chicken meat off the bone and place back in the soup. Taste and add s&p if needed.