#CamVsFooD HomeMade Chicken Noodle Soup

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With all of this cold weather. It reminds me of things I loved on a cold, snowy day in Cleveland, Ohio when I was a kid. Canned Chicken soup has nothing on HomeMade. There’s a huge difference !! So tonight inside #CamVsFood at 8:40p EST. We’re gonna chop up some of the best HomeMade Chicken Soup recipes in the #SuperHood

Ingredients

8 cups Chicken Stock or fat-free, lower-sodium chicken broth $

2 (4-ounce) skinless, bone-in chicken thighs $

1 (12-ounce) skinless, bone-in chicken breast half $

2 cups diagonally sliced carrot $

2 cups diagonally sliced celery $

1 cup chopped onion $

6 ounces uncooked medium egg noodles

1/2 teaspoon kosher salt

1/2 teaspoon black pepper $

Celery leaves (optional) $

Preparation

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

Read more from source here > http://www.myrecipes.com/recipe/old-fashioned-chicken-noodle-soup