Prep 10 mins
Cook 45 mins
The coming of Spring is a pleasurable thing to behold. The clouds have parted, the wind has warmed up, and there are robins on the farm. We have a a special contest here on Longmeadow Farm. Whoever sees the first robin of the year, and tells any of us on a Saturday Lunch gets a dollar bill. This special contest has been going on since I was knee-high-to-a-grass-hopper. Now I know you can't get rich off of a dollar, but you can however, at least share in the soup. To give the cold Winter months a bid-a-dew, we celebrate with the simple, but tasty chicken soup. I found this originally in "Vitality" magazine, a special insert that my Dad gets in the mail. I started using it, because it just was so darn simple and so darn tasty I think this should certainly celebrate the end of a long winter, and a "Hello!" to that nifty red-robin-redbreast.
- 1 lb chicken breast, boneless, skinless (or thighs)
- 1 1⁄2 quarts water
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 2 tablespoons celery leaves, chopped (dried-1 tablespoon)
- 1 bay leaf
- 1 garlic clove, minced
- 1 teaspoon kosher salt (to taste)
- 1⁄4 teaspoon pepper
- 1 teaspoon sage (ground between hands)
- 3 carrots, cut into 1/2 inch slices diagonally
- 1 (14 1/2 ounce) can chopped tomatoes (or whole you chop)
- 1⁄2 cup frozen corn
- 1 cup whole wheat egg noodles
- Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
- Bring to boil, cover, turn down heat to simmer for 25 minutes.
- Skim and discard fat. Remove chicken, cool a bit, and tear chicken into bite size pieces.
- Add tomatoes, corn, and noodles. Bring to second boil, add chicken pieces.
- Cook simmering for 15 minutes until hot and done.
Another great Chicken Soup combination that had us wanting seconds! Made as posted - we found it perfect for our tastes. Simmering on the stove, the sage had us thinking holidays! Served with Fast Food Biscuits which so complimented our supper soup. Thank you Andi - its a keeper. Made for Soups On.
This is a wonderful version of chicken soup. One that I'll no doubt make again and again. Very easy with loads of flavour. I made using 2 bone-in chicken breasts. I didn't have pure sage, but poultry seasoning that contained sage along with thyme, rosemary and marjorum. Even DH loved it, and that's quite a compliment to you Andi. :) Thanks so much for sharing your wonderful recipe. Made for: Soup is On! ~ Jan 2010 - Diabetic Forum
This soup is great. I used boneless skinless chicken thighs. After 25 minutes of cooking, I removed the chicken and I had a bite. It tasted yummy! This was so easy to do. My only mistake was that I used a whole can (28 ounces) of diced tomatoes. So I added more water. And I had to add chicken stock. And instead of egg noodles, I used 1/2 cup long grain rice. It's an healthy soup very filling. Thanks Andi. Made for Holiday tag