Chicken Noodle Soup
Classic Homemade Chicken Noodle Soup for the Family
A classic cure for any cold, rainy, sick or just dreary day. Chicken Noodle soup has been there through the many days where I needed to feel comfort, warmth and taste something that is familiar. It is a soup that takes me back to when I was a kid and my mom would make it for me and brother on a cold day. Nothing could beat the soothing smell of the chicken broth throughout the house. As I would run back and forth through the kitchen, very impatiently, I asked my mom every question a parent gets- Is it done yet? Her answer would always be, “Have an apple or banana to hold you over.” But, of course I was a little kid and I didn’t want that stuff… I wanted hearty, delicious food. The good stuff. Before I knew it, the soup was ready to slurp off of a spoon. The chicken was tender, the veggies were soft and had the sweet broth soaked in them. My favorite part was the egg noodles, though. Egg noodles always added more of a “made at home” touch. Now, I get to share this recipe with you for you to enjoy with your loved ones like I have been for all my life.
Directions and Tips
Step 1: Boiling ingredients
Bring split chicken, salt, peppercorn, bay leaf, sage, a clove of garlic and thyme to a boil. In order to get the highest amount of flavor, the chicken and herbs should simmer in an 8 quart USA Pan stock pot for 3-4 hours. The chicken will absorb all of the herbs and have a moist and seasoned flavor. Once the chicken is cooked thoroughly, remove from stock pot and let cool until it is a cool enough to handle.
Step 2: Skiming overlay
During his time it is important to skim the fat from the top of the broth. You can always put the stock pot with broth in it into the fridge to let cool. This will allow the fat to rise and turn into a white overlay. Allowing the broth to cool will make it an easier process to skim the fat. If you are like me and just can’t wait while the broth sits in the fridge, you can always skim the fat with a small strainer when the broth is still hot. Most likely there will be some fat particles that will get lost in the broth but I think it is just extra flavor
Step 3:Cutting the chicken
When you are ready, shred the chicken into 1 inch pieces. When you have all of the meat shredded, place the bones back in the broth. This is a key factor to having the highest amount of flavor.
Step 4: Adding the Vegetables
Now we move onto the veggies. There are two ways to include the celery, carrots and onions.
The vegetables can be sautéed in a frying pan with butter and garlic before dropping them in the broth.
You can simply place the assortment of uncooked veggies in the broth to cook and soak up the flavor. I usually choose this option because it is easier and I like taking a bit of the vegetables and having it be filled with the taste of the broth.
If you choose the second option, I suggest waiting to place the chicken back in the broth so the veggies can truly absorb the flavor. Also, it helps cook them faster.
Step 5: Adding the noodles
Egg noodles are the noodles of choice for this recipe. Because one, they are extremely easy to cook and second, it gives the feeling of homemade soup.
Egg noodles only take about 2-3 minutes to cook. I always throw them in the pot with everything else. But, some people prefer to cook them separately. If you choose to cook them separately bring water to a boil and add the noodles, wait a few minutes and they will be ready to be an addition to your soup.
Step 6: Bringing it all together
Drum roll please. The soup is almost ready to indulge in. If you haven’t already, add in the shredded chicken to the broth, veggies and noodles. Once everything is in the pot, you have successfully made the large pot of savory chicken noodle soup.
Add some crackers and a big spoon to add the final touches of this homemade family recipe for you to enjoy with family and friends.
Ingredients1 Split chicken
1 fresh bay leaf
2 fresh sage leaves
3 thyme stems
1 tsp peppercorn
1 tsp salt
1 clove garlic
¼ cup fresh chopped parsley
Diced garlic (optional, for sautéed vegetables)
Butter (optional, for sautéed vegetables)
12 oz pack of egg noodles
1 cup of sliced celery
1 cup diced carrots