Simple Pantry Chicken Soup
so simple you may not even need this recipe
Ingredients
- 2 lb chicken drumsticks
- 1 tbsp garlic and herb seasoning
- 1 tbsp olive oil
- 4 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4 medium tomatoes on the vine
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 1 small bunch parsley, chopped
- 1 tbsp chicken boullion
- 6-8 cups water
- 1 lb wide egg noodles
- grated cheese for serving, optional
Instructions
- Season chicken drumsticks with the garlic and herb seasoning. You can also use salt, pepper, garlic powder, and a mis of your favorite herbs. Set aside.
- Heat oil in a large pot. Add carrots, celery, onion, and garlic. Lightly salt and stir frequently to sweat down.
- Once the vegetables are tender, add the chicken to the pot. Fill with water until barely covering the chicken.
- Add in chicken boullion, oregano, thyme, and bay leaves.
- Chop and add in the tomatoes and parsley. Stir everything together.
- Cover and bring to a boil. Then, turn heat to medium low and let simmer for at least 45 minutes, stirring occasionally.
- When the chicken easily falls off the bone, set up a large plate near the pot.
- One by one, take out the chicken drumsticks and remove the bones. Shred the chicken and add the meat back into the pot.
- Once all the chicken is deboned and the shreded chicken is put back into the pot, bring back to a boil.
- Add in the egg noodles and cook until tender.
- Serve warm and with grated cheese.