In light of the coldest weather we’ve had in the Carolinas in 20 years and the rampant spread of cold and flu, there is nothing better to post today than a recipe for homemade chicken noodle soup.
By homemade I mean from scratch…starting with a whole chicken and making your own broth. It makes all the difference in the world. What is it about chicken noodle soup that truly warms the heart and soul? I’ve been sniffily for a few days and after a bowl of the soup I feel 100x better.
This soup is super basic but sometimes simple is best. The process of making the soup all the way from the broth to the final product is a comforting process in itself and it smells great cooking in your kitchen. Although the cooking/process time is long, the hands on work is not too much.
I started with cooking the chicken and making the stock at the same time. Lots of fresh herbs and veggies go into the pot with the chicken to make the stock that will become the base of your soup.
After 75-90 minutes of simmering the result is a cooked chicken and a pot full of flavorful stock. From this point you remove the chicken from the stock, run the stock through a strainer, shred the chicken and start the actual soup.
The soup itself is easy. Sauteed carrots, celery and onions with the homemade broth, shredded chicken, egg noodles and my secret ingredient.
A couple of tablespoons of turmeric to give the soup a nice color and a bump in health benefits. Turmeric has been used in ayurvedic and Chinese medicines clear infections and inflammations on the inside and outside of the body. It’s also loaded with healthy nutrients like protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. A great addition for chicken noodle soup…especially if you’re under the weather!
This recipe makes a TON of soup. At least 12 servings and it just keeps getting better the longer it sits in the fridge! It’s the perfect food for cold temps or achy bodies. One last note…this recipe takes A TON of salt. Salt, salt, salt to taste!
Homemade Chicken Noodle Soup
(Recipe adapted from Country Living)
FOR THE STOCK
1 (3-4 lb) chicken
2 quarts low sodium chicken broth
1 quart water
2 carrots, peeled and cut into 2 inch pieces
2 celery ribs cut into 2 inch pieces
1 onion, roughly chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
2 sprigs thyme
2 cloves garlic, crushed
FOR THE SOUP
2 tablespoons butter
4 carrots, peeled and chopped
2 celery stalks, chopped
1 onion, diced
1-2 teaspoons turmeric
2 tablespoons flour
4 quarts stock
Shredded chicken from one whole cooked chicken
3 cups egg noodles
4 sprigs parsley
Salt to taste (lots)
Pepper to taste
FOR THE STOCK
Place the chicken and chicken broth in a large stockpot and set it over medium heat. Add carrots, celery, garlic and onion to broth. Add the peppercorns, garlic, parsley, thyme, bay leaf and enough water to just cover the chicken. Bring the broth to a boil and then reduce heat to a simmer. Coook until the chicken is very tender, about 75-90 minutes, skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a bowl and discard the vegetables. (Sometimes I like to keep the carrots if they’re not too mushy to add back to the soup.)
FOR THE SOUP
Skim fat off the top of the strained broth and discard. Take chicken off the bones and shred. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent and the vegetables are softened, about 5-7 minutes. Add the turmeric and flour and stir for about 1 minute to coat veggie mix. Add the chicken, the reserved broth, salt and pepper. Simmer the soup until the vegetables are tender and flavors are combined, 30-45 minutes. Stir in the egg noodles and parsley and cook until the noodles are tender, about 10 more minutes. Salt to taste! You may need A LOT!
Yield: 12ish servings and leftovers are even better!