Today we are making chicken noodle soup in the Dutch oven. So, let’s get started. Start by cutting up your vegetables. I did two sticks of celery, one large carrot, and one medium onion, but luckily I don’t have to chop with a knife cuz I got my new chopper. I am obsessed with it. It’s so easy to use. I did cut my vegetables into smaller pieces just so it was easier to chop. You’re going to put in two tablespoons. Put your vegetables in to soften for about 5 minutes and let it cook. After you let them cook for 5 minutes, you’re going to go ahead and add a tablespoon of garlic and a pinch of thyme. And then you’re going to add two large bay leaves. Listen, we don’t waste food around here, so I had to use the last bit of this chicken broth that I already had open. I used about three cartons of 32 oz of chicken broth. We love a lot of broth in this house, okay? I sometimes I don’t make enough, so I always make sure I make extra broth. Add a cube of chicken bullion. You’re going to add one whole chicken breast. If you want to add more, go for it. When you add your chicken breast, you’re going to let it simmer for 20 minutes, partially covered. After 20 minutes, you’re going to take it out and shred your chicken. You’re going to add your noodles. I added a whole bag of egg noodles. Let that boil for about 7 minutes in the broth. You’re going to add your shredded chicken back into the soup.
Dining and Cooking