Recipe by Dragonfly Cafe
This is the soup I want when I'm under the weather. It's also a great pick-me-up after a late night! I usually make a batch once every three months or so and freeze it in 24 or 32 oz containers so that I always have some ready to pull out.
- 4 large chicken breasts, with bone and skin
- 1 (15 ounce) can low sodium chicken broth
- 5 quarts water, approximately
- 3 stalks celery, thinly sliced
- 3 carrots, cut into small wedges
- 1 onion, thinly sliced
- 1⁄2 teaspoon kosher salt
- black pepper, fresh ground to taste
- 1⁄4 teaspoon poultry seasoning
- 1 lb linguine
Directions See How It's Made
- Place chicken breasts in the bottom of a tall stock pot. Sprinkle with salt and pepper and add chicken stock and enough water to cover and allow the chicken to float slightly. Bring to a boil then reduce to low and simmer until the skin is pulled back and the meat is white.
- Remove the chicken breasts and place on a cutting board. Skim the foam off the top of the soup. Add the celery, carrots, onion, and poultry seasoning. Cover and simmer.
- Allow the chicken to cool so that you don't get burned while handling it. Remove the skin from the chicken breasts and cut away all the meat. Cut meat into small bite-sized pieces. Add meat back to the soup. Taste the broth about twenty minutes after the chicken has been added. Add salt, pepper, and poultry seasoning to taste.
- About fifteen to twenty minutes before you are ready to serve, break the noodles in half and add to the soup. Cook until just past al dente.