About the Recipe
Chicken noodle soup served in a tin plate offers a cozy and nostalgic meal. The warm, golden broth brimming with tender chunks of chicken, soft noodles, and a medley of vegetables like carrots and celery, creates a harmonious blend of flavors and textures. The tin plate, with its simple, unadorned appearance, underscores the soup’s homestyle essence, making each spoonful a comforting embrace. Perfect for chilly days or when in need of a soothing touch.
Ingredients
1 whole chicken or chicken parts
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, chopped
3 cloves of garlic, minced
8 cups of chicken broth
2 cups of egg noodles
Salt and pepper to taste
Fresh parsley for garnish
Preparation
In a large pot, combine the chicken, carrots, celery, onion, and garlic.
Pour in the chicken broth and bring to a boil.
Reduce heat to a simmer and cook until the chicken is fully cooked.
Remove the chicken, let it cool, then shred the meat and discard the bones.
Return the shredded chicken to the pot.
Add the egg noodles and cook until tender.
Season with salt and pepper.
Serve hot in a tin plate, garnished with fresh parsley.