Winter is upon us and that means cold and flu season and not to mention blustery cold weather. What better comfort food to have when sick with a cold or flu or on a cold wintry day, but a delicious, healthy cup of homemade chicken soup? What makes this homemade chicken soup recipe a little different is the addition of paprika to the broth. Instead of a bland looking hot water broth, this soup achieves a wonderfully lustrous golden color. This recipe is so quick and easy to make too!
12 c water
1 whole skinless, boneless chicken breast
4 carrots, peeled and cut into bite size chunks
3 stalks of celery including leaves cut into bite size chunks
1 medium onion chopped
2 Tbsp chopped fresh flat-leaf parsley (Italian parsley)
4 Knorr Chicken Bouillon cubes
2 tsp salt or to taste
1 tsp. black pepper or to taste
1 tsp. Hungarian paprika (for color)
Cut chicken breast in half. Place chicken breast in large stock pot and add 12 cups of water. Bring to a boil, reduce heat and simmer gently. Skim often until water is clear about 20 minutes. Add the remaining ingredients. Simmer gently till chicken is tender about 1 hour. Check for seasoning and add salt or pepper to taste. Add additional bouillon cubes if more chicken flavor is needed. The paprika gives the broth a golden color and more can be added for a richer golden color.
1 cup cooked fine egg noodles
1 ½ c cooked pasta. I use Ronzoni products such as Orzo/Acini Di Peppe/Alphabets. Cook pasta as directed on package; drain. Add to broth.
Dried Ronzoni Pastina can be directly added to the broth and cooked until tender about 8 minutes (Tip: Babies like Pastina).