We’ve been hit hard by the cold & flu this year. The hubby and kids have been sick twice in less than a month and I have (luckily) escaped the second round. The one request I have gotten is for my chicken noodle soup. Not just by my kids but from my best friend too! This recipe takes some time, you have to allow at least two hours for the rich stock to simmer and then about another hour once the stock has finished. It’s been a go-to Sunday meal for those dreary days, pair with freshly baked muffins or with organic saltines to dip. You cannot go wrong with a large pot of this homestyle chicken noodle soup! Give some to a neighbor, enjoy for lunch all week or freeze portions for an easy weeknight meal.
Homestyle Chicken Noodle Soup
For the stock:
1 whole chicken, rinsed and cleaned
3 whole carrots, cut into thirds
3 celery ribs, cut into thirds
1 turnip, peeled and cubed
1 onion, cut into quarters
3 TB peppercorns
1 TB salt
a few sprigs of fresh Thyme (I use about 4-5)
2 bay leaves
For the soup:
1 onion, chopped
15-20 baby carrots, chopped
3 celery ribs, cut lengthwise and then chopped
3 garlic cloves
4 Thyme sprigs
2 bay leaves
shredded chicken
egg noodles
fresh parsley, a handful chopped
salt and pepper to taste
Directions for Stock:
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 8 cups). Add in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for two hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or cover and refrigerate for up to one week or freeze.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or cover and refrigerate for up to one week or freeze.
Directions for Soup:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 15 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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