Chicken Noodle Soup

Today was a most beautiful day. Sunny and crisp. A perfect day to lay on a pallet by my window, looking out at the blue sky and towering trees, while I finally let myself accept that I needed to rest.

I’ve been fighting bronchitis all week and it finally knocked me down yesterday. After falling asleep on the floor of my office between the end of work and an evening deacon’s meeting, I decided that first thing Wednesday, I’d see a doctor.

I left work after Bible study on Wednesday following an appointment with the CVS minute clinic and, before coming home, stopped at Publix to get chicken soup fixings.

I was going to get some at Chick – fil – A, but then I thought, why not make it myself?

So I did, and here’s how:

1 whole fryer, cut up

1 onion (1/2 of it diced)

2 cloves of garlic, pressed

1 box of chicken broth

Coconut oil

4 medium carrots, chopped

4 stalks celery, chopped

3 bay leaves

1 tsp sage

Juice of 1/2 lemon

1-2 tbs or more of fresh dill

Salt and pepper to taste

Egg noodles

1) Rinse and cut up the fryer and set aside. 2) Dice 1/2 onion and sauté in olive oil until soft. 3) Add garlic and cook 1 minute. 4) Add chicken broth, bay leaves, sage, carrots and celery.

5) Add in cut up chicken pieces, salt and pepper and water to cover chicken and veggies. 6)Add dill. 7) Simmer, covered until chicken is done. 8) Remove chicken to a plate and let cool. 9) Pull cooled chicken off the bones and shred; add shredded chicken back into the soup. 10) Add lemon juice, the other onion half, egg noodles and fresh dill. 11) Simmer another 30-45 minutes. 12) Enjoy alone or with crackers or a biscuit.



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