Homemade Chicken Noodle Soup

Even though it’s 90 degrees outside right now, and it’s still officially summer, the season of sickness has begun. My son woke up with 102 degree fever last Wednesday, so getting him better dominated our long Labor Day weekend. Then, this morning, my husband and I both woke up feeling sick. Nothing too horrible, just enough to be uncomfortable throughout the work day: sore throat, sore glands, sore limbs… that kind of thing.

Tylenol and Chicken Noodle Soup are the only cures for that kind of sickness. Campbell’s can get the job done if you’re in a pinch, but ever since I read that canned soup is one of the worst “foods” you can put in your body, I refuse to buy the stuff.

With that being said, I called my mom who makes the BEST chicken noodles soup. Now, I’m not normally a fan of anything with pasta or starchy noodles- I’m the only person I know (besides my husband) who could just pass on Italian food. The only noodles I ever have in my house are made from rice or zucchini, BUT when you’re sick, you gotta break the rules. And this stuff is good.

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This recipe will make a giant pot, so I obviously froze most of it for future dinners, hopefully when we’re all healthy. But if you don’t want a giant pot, just cut the recipe in half, and you will still have plenty.

This recipe will also take a little time, more time than, say, heating up canned soup in the microwave, but it’s worth it. I promise.

Begin by placing your split chicken breast in a large soup pot on the stove. Pour over the broth and water, and then turn the stovetop on high until it reaches a boil. Reduce the heat to medium, add the diced onion, and allow the chicken to cook in the broth for 35-40 minutes. After the 40 minutes, pull the chicken out of the pot, and let it sit until it is cool enough to shred or dice. I shred, but you do you 🙂

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If you want to skip cooking the chicken entirely, you can buy a rotisserie chicken and shred the meat off of that. You will want to put the bone from the rotisserie chicken into the broth with your vegetables for the flavor though, and then remove it before adding the noodles.

While the chicken is cooling, add the celery, carrots, and thyme to the pot of broth while still over medium heat, and allow to cook for 20 minutes until the carrots and celery are tender. Once tender, remove the pot from the heat.
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Next, add the shredded chicken to the pot along with your bouillon cubes. Stir and allow the cubes to fully dissolve before tasting. Add salt and pepper as needed.

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Lastly cook your egg noodles according to package instructions until they are slightly less than al dente (they will cook a little more in the soup). Drain and rinse them well under cold water, then add them to the soup. Put the pot back over medium heat now just until it is warm.

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Enjoy right away. If you’d like to freeze it like I do, allow the soup to cool until just slightly warm. Add to a bowl with an airtight lid or a freezer ziplock bag (I prefer a freezer bag because it takes up less space), refrigerate for a few hours, then transfer to the freezer.

And I hope you all get to enjoy this soup happy and healthy rather than sick! Here’s to feeling better tomorrow!

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Homemade Chicken Noodle Soup

  • Servings: 10-12
  • Difficulty: Easy
  • Print

Ingredients:
1 split chicken breast (with bones and skin-about 3 lbs)
7 cups chicken broth
4 cups water
1 onion diced
5 celery stalks, chopped
5 carrots, peeled chopped
8oz extra wide egg noodles
5 chicken bouillon cubes
1 tsp of dried thyme
Salt and pepper to taste

Instructions:
1. Place chicken breasts in large soup pot on the stove. Pour over the chicken broth and water. Turn stovetop on high until it reaches a boil, then turn down the heat to medium/low. Add the diced onion to the pot, and allow to cook for 35-40 minutes.
2. After 40 minutes, pull the chicken out of the pot and set to the side until it is cool enough to shred or dice.
3. While the chicken is cooling, add the celery, carrots, and thyme to the pot of broth (still over medium low heat) and cook for about 20 minutes until the vegetables are tender. Then remove the pot from the heat.
4. Add the shredded chicken back to the pot. Add 5 bouillon cubes. Allow cubes to dissolve before tasting. Then, add any salt and pepper to taste.
5. In a separate pot, cook egg noodles according to package instructions. Cook until slightly less than al dente. Drain and rinse under cool water, then add noodles to the pot of soup.
6. Put the soup back on medium heat and cook until noodles are tender and soup is warm.

 

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