Recipe by Chef Acosta
This is my mom's recipe and the ultimate comfort food for me if it's a gray fall day. It's also about a thousand times better the next day. (Reheat in a pan for best results.) If you're feeling adventurous, try adding cayenne pepper to make it a little spicy.
- 1 whole chickens, quartered or 4 bone-in chicken breasts
- 7 cups chicken broth (I make mine from Better Than Bouillon Chicken Base)
- 1 vidalia onion, chopped
- 2 garlic cloves, finely chopped
- 2 -3 celery, chopped
- 1 teaspoon black pepper, freshly ground
- 6 ounces wide egg noodles, old fashioned
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- Add the broth to a large pot and bring to a boil. Add the chicken and boil until cooked, about 30 minutes.
- Use a strainer to remove any fat or particles that rises to the top of the water.
- Remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
- Add the onion, celery, garlic pepper, crushed red pepper, cayenne, and parsley to the broth.
- Separate the chicken meat from the skin and bone and place the meat back in the pot. Let it simmer in a gentle boil for about 30 minutes. By the time you add the noodles, all the veggies should be soft and translucent.
- Add the noodles and boil until done, as per package instructions.