Chicken Noodle Soup

Servings 8

Ingredients
  

  • 8 bone-in skin on chicken thighs
  • Salt and pepper to taste
  • 3 small onions
  • 4 carrots
  • 4 stalks of celery
  • 1 bulb of garlic
  • 1 lemon
  • 3 sprigs rosemary
  • 4 qt. water
  • half bag egg noodles

Instructions
 

  • Salt and pepper chicken thighs and place at the bottom of stock pot or dutch oven.
  • Chop carrots and celery into thirds, and onions in half. Remove cloves of garlic from skin. Slice lemon in half. Add to pot along with rosemary.
  • Add water to pot and bring pot to boil for a few minutes and then down to a simmer.
  • Cover and let simmer for at least 3 hours, but I normally simmer mine for at least 6 hours. Add more salt and pepper to taste as it simmers.
  • Throw away onions, carrots, and celery. Note: If you like vegetables in your, dice them to desired size and sauté them before bringing to a boil. Remove chicken thighs and place them in a separate bowl to use later.
  • Line a strainer with two paper towels (or cheese cloth) and pour broth through the strainer into a separate bowl
  • For best results, refrigerate broth for one day and to remove the fat that rises to the top when cool.
  • Bring strained sauce to a boil. When broth is boiling, add noodles and cook to desired texture. While noodles are cooking, remove chicken skin and bones and break chicken into small chunks.
  • When noodles are almost cooked, add chicken back in and heat till thoroughly warmed.

Notes

Macros:
Protein: 24 gm
Carbohydrates: 31 gm
Fat: 5 gm