Hearty Homemade Chicken Noodle Soup
There’s something uniquely comforting about a bowl of homemade chicken noodle soup. It’s a dish that encapsulates the warmth and love of home cooking, transporting you back to simpler times with each spoonful. Whether it’s a cold winter day, a rainy afternoon, or those times when you’re feeling under the weather, this is the recipe that comes to your rescue, wrapping you in its warm, comforting embrace.
Ingredients
For our hearty chicken noodle soup, we use a whole chicken, preferably organic and free-range, to ensure the most flavorful broth. The melody of fresh vegetables – the sweetness of carrots, the slight crunch of celery, and the aromatic flavor of onions – are sautéed in heart-healthy extra virgin olive oil, to create a soup base that’s both nutritious and delightful. The addition of garlic, bay leaves, and fresh herbs like parsley and thyme further elevate the taste profile of this soup, making it a gastronomic symphony.
- 1 whole chicken (about 4-5 lbs), preferably organic, free-range
- 2 cups of uncooked egg noodles
- 1 cup of diced celery
- 1 cup of diced carrots
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil
- Salt and freshly ground pepper to taste
- 2 bay leaves
- Fresh parsley and thyme
- 8-10 cups of water
Instructions
The process of making this soup is a labor of love, a culinary ritual that soothes the soul as much as it does the stomach. As the soup simmers gently on the stove, the aroma fills your kitchen, creating a sense of warmth and homey comfort. The shredded chicken, soaked in the flavorful broth, combined with al dente noodles, creates a delightful texture and taste in every bite.
- Rinse the chicken inside and out under cold running water. Pat it dry.
- In a large pot, heat the olive oil over medium heat. Add the onions, celery, and carrots. Cook until the vegetables are soft, about 10 minutes.
- Add the whole chicken, water, garlic, bay leaves, a handful of fresh parsley and thyme sprigs, salt, and pepper to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours.
- Remove the chicken from the pot and let it cool. Once it’s cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones.
- While the chicken is cooling, increase the heat to high and bring the soup to a boil. Add the noodles and cook according to the package instructions until al dente.
- Return the shredded chicken to the pot. Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
- Serve the soup hot, garnished with fresh parsley.
Storing and Reheating
The beauty of this soup is that it tastes even better the next day, making it a perfect dish to prepare in advance or in large quantities. It can be easily stored and reheated, retaining its rich flavor and comforting warmth.
This soup can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight (if frozen), then warm it over medium heat on the stove.
Variations
What’s wonderful about this soup is its versatility. With a few simple tweaks, you can cater to different dietary needs or preferences without compromising on the taste or comfort factor.
- Gluten-free: Substitute egg noodles with a gluten-free variety.
- Vegetarian: Skip the chicken and use vegetable broth. Add more veggies like peas, green beans, or mushrooms for a hearty vegetable noodle soup.
- Spicy: Add a pinch of crushed red pepper flakes or a dash of hot sauce for some heat.
Pairing Suggestions
And finally, there’s nothing like breaking off a piece of crusty baguette and dipping it into this rich, hearty soup, or sipping on a light-bodied white wine to enhance and compliment the flavors.
In the end, the magic of this homemade chicken noodle soup lies not just in its taste, but in the feelings it evokes. It’s more than a meal – it’s a memory, a comfort, a reminder of home. So, tie on that apron, take out that soup pot, and get ready to create a dish that’s both hearty and heartwarming in equal measures. Enjoy your cooking journey!
Homemade Chicken Noodle Soup
Ingredients
- 1 whole chicken about 4-5 lbs, preferably organic, free-range
- 2 cups of uncooked egg noodles
- 1 cup of diced celery
- 1 cup of diced carrots
- 1 large onion finely chopped
- 3 cloves of garlic minced
- 2 tablespoons of extra virgin olive oil
- Salt and freshly ground pepper to taste
- 2 bay leaves
- Fresh parsley and thyme
- 8-10 cups of water
Instructions
- Rinse the chicken inside and out under cold running water. Pat it dry.
- In a large pot, heat the olive oil over medium heat. Add the onions, celery, and carrots. Cook until the vegetables are soft, about 10 minutes.
- Add the whole chicken, water, garlic, bay leaves, a handful of fresh parsley and thyme sprigs, salt, and pepper to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours.
- Remove the chicken from the pot and let it cool. Once it’s cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones.
- While the chicken is cooling, increase the heat to high and bring the soup to a boil. Add the noodles and cook according to the package instructions until al dente.
- Return the shredded chicken to the pot. Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
- Serve the soup hot, garnished with fresh parsley.
Nutrition values are estimates, for exact values consult a nutritionist.
