So I really do love Campbell's Chicken Noodle Soup when I'm sick, but sometimes it seems like its all salt and not a lot of substance. When I'm sick of the canned goodness I make my own chicken noodle soup. It's actually quite easy and the recipe follows:
1 lb. bone-in chicken breast
1 onion chopped
2-3 carrots finely chopped
2-3 stalks celery finely chopped
1 tablespoon butter
1 tablespoon fresh thyme finely minced
1 tablespoon granulated garlic
1 tablespoon Emeril's Essence
1 tablespoon sage
Salt and Pepper to taste
1 tablespoon olive oil
In a large dutch oven add the chicken. Cover with water and add all of the spices. Stir to combine and bring to a boil over medium heat. Cook the chicken until the chicken is done.
Remove the chicken from the pot and let cool. Do not discard the broth. While the chicken is cooling saute the onion, carrots, and celery in a skillet with the butter and olive oil. Cook until the carrots are almost soft.
Once the chicken has cooled, debone and discard the bones and skin. As you are deboning the chicken break up the meat with your hands and add back to the broth. Add the celery and onions and a good handfull of egg noodles. Cook until the noodles are to your desired level of doneness. Taste and adjust seasonings.
As a side note, when you are cooling the chicken, sometimes I place my chicken breasts in the freezer in order to hurry up the cooling proces.