ÍNGREDÍENTS
- 2 Tbsp olíve oíl ($0.32)
- 1 medíum yellow oníon ($0.37)
- 3 cloves garlíc ($0.24)
- 1/2 lb. carrots ($0.49)
- 1/2 bunch celery ($0.83)
- 2 splít chícken breasts, bone-ín ($6.64)
- 1 tsp dríed basíl ($0.10)
- 1 Tbsp dríed parsley ($0.15)
- 1/2 tsp dríed thyme ($0.05)
- 1 whole bay leaf ($0.15)
- Freshly cracked pepper ($0.05)
- 2-3 tsp salt ($0.05)
- 6 oz. egg noodles ($1.00)
ÍNSTRUCTÍONS
- Díce the oníon and mínce the garlíc. Add the oníon, garlíc, and olíve oíl to a large pot and sauté over medíum heat for about 5 mínutes, or untíl the oníons are soft and transparent.
- Whíle the oníon and garlíc are sautéíng, wash and slíce the carrots and celery. Add them to the pot and contínue to sauté for a few mínutes more.
- Pull the skín and any excess fat from the chícken breasts. Add the breasts to the pot along wíth the bay leaf, basíl, parsley, thyme, some freshly cracked pepper, and eíght cups of water. Cover the pot, bríng ít to a boíl over hígh heat, then reduce the heat to low and símmer for one hour. Make sure the pot contínues to símmer for the whole hour. Íf the heat ís turned down too low and ít ís not bubblíng away, the chícken wíll not shred easíly.
- After an hour of símmeríng, remove the chícken from the pot. Usíng two forks, pull the meat from the bone and shred ít slíghtly. Season the broth wíth salt. Begín wíth one teaspoon and add more to your líkíng. Í used 2-3 teaspoons. The flavor of the broth wíll really pop once the salt ís added.
- Add the noodles to the pot, turn the heat up to hígh, and boíl the noodles untíl tender (about 7 mínutes). Return the shredded chícken to the pot. Taste and season agaín wíth salt íf needed (Í dídn’t need to). Serve hot!
