Chicken Noodle Soup
A perfect dish to make for someone feeling sick or just sick of the cold. There are a lot of ways to make it, but I think this is one of the simplest recipes to follow. I suggest making a lot at one time so you can store some in the freezer, ready to use when you need a quick and comforting bite. Use this recipe as a guideline, it’s totally fine to switch up the amounts of each ingredient if you want to.
Recipe by: @kenjilopezalt
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Ingredients:
2 lbs chicken parts, bones, dumsticks, etc.

2 lbs chicken parts, bones, dumsticks, etc.

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1 large carrot, roughly chopped

1 large carrot, roughly chopped

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1 onion, roughly chopped

1 onion, roughly chopped

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2 stalks of celery, roughly chopped

2 stalks of celery, roughly chopped

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handful of whole black peppercorns

handful of whole black peppercorns

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3-4 bay leaves

3-4 bay leaves

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1 carrot, peeled and diced

1 carrot, peeled and diced

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2 stalks of celery, diced

2 stalks of celery, diced

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1/2 onion, diced

1/2 onion, diced

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4oz dry pasta of your choice

4 oz dry pasta of your choice

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Directions:

Step 1: Make broth

  1. Add all broth ingredients in a large pot.
  2. Cover with cold water by a couple of inches, making sure everything is submerged in the water.
  3. Bring to a boil over high heat, reduce the heat to a bare simmer, and cook for about 1-1 1/2 hours. Be sure to skim the scum and foam from the broth occasionally.
  4. Strain broth into a new pot for the soup.

Step 2: Make soup

  1. Set heat to high, bringing soup to a boil.
  2. Reduce to a simmer, add all soup ingredients to the pot, then cook pasta to your desired doneness, stirring occasionally.
  3. Season to taste with, salt, pepper, and MSG, and enjoy!