Chicken Noodle Soup

 

Chicken Noodle Soup 

 

Chicken Noodle Soup: A Timeless Food

 

 

To me chicken noodle soup is more than comfort food. I have found memories of snowy days when I was little and mom would have a big pot of soup waiting for us when we came in from sleigh riding. The entire house would smell so good and it just seemed to make the house seem warmer. Now that I am older, chicken noodle soup is like one of the first meals of fall I like to make.

 

 

When it comes to comfort food, few dishes are as universally beloved as chicken noodle soup. Whether you're nursing a cold, seeking a hearty meal, or simply craving something warm and soothing, chicken noodle soup is a go-to choice that never disappoints. This classic dish, known for its rich broth, tender chicken, and perfectly cooked noodles, has been a staple in kitchens around the world for generations. So, grab your favorite spoon and let’s dive into the heartwarming world of chicken noodle soup.

 

 

Here's our simple and delicious recipe that you can easily make in your home. Chicken noodle soup is one of those foods that can be adjusted to fit your own taste and diet preferences. We start with uncooked chicken and make our own chicken broth to use but if you are short on time you can easily use cooked chicken and low sodium broth from the grocery store.

 

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 uncooked leg quarters or the chicken pieces of your choice or 2 cups cooked shredded chicken (you can use a rotisserie chicken if you want)
  • If you are using cooked chicken you will need about 8 cups of low sodium chicken broth.
  • 1 bay leaf
  • 1/8 teaspoon thyme
  • 1/8 teaspoon rosemary
  • 1/8 teaspoon sage
  • Salt and pepper to taste
  • 2 cups egg noodles, rice or any preferred pasta

 

Instructions:

 

Preparing the Chicken and making the stock:

    • Fill a large pot with water, add the uncooked chicken and bring to a boil. Once the chicken is finished cooking, remove it from the bone and place the bones back into the water. By simmering the chicken bones in the water this allows the chicken bones to release the flavor and nutrients that will make up our stock. You will want to monitor the level of liquid in the pot and you may need to add some water. After a few hours remove the bones from the pot.
    • If you are using chicken that is already cooked you can skip the first part and add about 8 cups of chicken stock to the pot. We can our own stock so we always some on hand but if I were buying it from the store I would use low sodium. Heat the broth to boiling.
    • Once the stock is boiling go ahead and add the sliced carrots and celery to the pot and cook for 3-4 minutes, stirring occasionally.
    • Pour in the chicken stock and add the bay leaf, rosemary, sage and thyme.
    • Bring the mixture back to a boil, then reduce the heat to a simmer.
    • Season with salt and pepper to taste.

 

Prepare the Noodles:

We like to cook and keep our noodles separate from the soup. When we are serving it we typically add the noodles to the bowl first and then cover them with the soup. We feel like the integrity of the noodles are a lot better when kept separate especially if you are going to be reheating this for left overs or freezing some of it.

    • If you are cooking the noodles in a separate pot, we like to add a little bit of olive oil to our pan, it helps prevent the noodles from sticking to each other.
    • If you are cooking the noodles with the soup go ahead and add the egg noodles, rice or preferred pasta to the pot. Continue to simmer until the noodles are cooked through, about 8-10 minutes (or according to package instructions).

 

Finishing Touches:

    • Remove the bay leaf from the soup.
    • Taste and adjust the seasoning with more salt and pepper if needed.
    • I like to eat mine with a few oyster crackers
    • Ladle the noodles and soup into bowls and serve hot.

 

**Note** If you using a rotisserie chicken, once you have removed all the meat from the bones you can use those bones to make your own chicken stock. If you don’t have time to make it now you can always freeze the bones until you have time to make your own stock.

Enjoy your homemade chicken noodle soup! It's perfect for a cozy dinner or as a comforting meal when you're feeling under the weather.

 

 

Items Needed:

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