One of my favorite memories of my grandmother is her chicken noodle soup. My kids love it as do anyone I give it to. This can be made ahead and frozen for later use. Will keep for about 6 months.

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Name: Erin Willis' Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Olive oil; 1 white onion quartered; 2 large carrots peeled and cut in half; 4 celery stalks cut in half; 5 garlic cloves peeled and cut in half, lengthwise; 1 smoked pork hock; 1 whole organic chicken; Kosher salt and pepper; Garlic powder; 1 1/2 tbs herbs de provence; 10 cups water; 1 bag egg noodles (I use Manshewitz)

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INGREDIENTS

Olive oil
1 white onion ; quartered
2 large carrots ; peeled and cut in half
4 celery stalks ; cut in half
5 garlic cloves ; peeled and cut in half, lengthwise
1 smoked pork hock
1 whole organic chicken
Kosher ; salt and pepper
Garlic ; powder
1 1/2 tbs herbs de provence
10 cups water
1 bag egg noodles ; (I use Manshewitz)

Servings

INSTRUCTIONS

Serves 4 with leftovers.

In a large stock pot, add olive oil and heat over medium high heat for about 2 minutes. Add onion, carrots, celery and garlic and pork hock. Saute for about 5 minutes. Meanwhile, remove chicken from packaging and pat dry. Cover liberally with Kosher salt, pepper and garlic powder. Add to vegetables. Add 10 cups of water and herbs de provence. Cover and simmer on low for about 1 1/2 hours.

When chicken is done, remove and place in large bowl to cool. Discard vegetables and hock, reserving broth. Shred chicken, removing and discard skin.

Cook noodles seperately according to package directions. Add cooked noodles and chicken to broth. Bring back to a simmer and serve.

Enjoy!

NOTES

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Erin Willis' Chicken Noodle Soup

Olive oil
1 white onion quartered
2 large carrots peeled and cut in half
4 celery stalks cut in half
5 garlic cloves peeled and cut in half, lengthwise
1 smoked pork hock
1 whole organic chicken
 Kosher salt and pepper
 Garlic powder
1 1/2 tbs herbs de provence
10 cups water
1 bag egg noodles (I use Manshewitz)

Serves 4 with leftovers.

When chicken is done, remove and place in large bowl to cool. Discard vegetables and hock, reserving broth. Shred chicken, removing and discard skin.

Cook noodles seperately according to package directions. Add cooked noodles and chicken to broth. Bring back to a simmer and serve.

Enjoy!

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Nutrition

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Serving Size: 1 Serving (701g)
Recipe Makes: 4 Servings

Calories: 160
Calories from Fat: 126 (79%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1.5g
Cholesterol 15.3mg		5 %
Sodium 219.5mg		8 %
Potassium 230.1mg		6 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 4.9g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 160

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