Is there any other food as comforting as chicken noodle soup? It seems to me that you would be hard pressed to find one. It’s a staple of mothers for sick children, adults who are feeling homesick and the perfect choice for a gloomy drizzly day at any time.
Most people my age probably grew up on the version in the little red and white can, but there is absolutely no reason why you shouldn’t be making this from scratch. The flavor is better, the vegetables are crisp and the texture is amazing. All it takes is a little time and a little love an you too can have the ultimate chicken noodle soup ready and waiting for you when you need it the most, even on days when you would rather not be cooking at all.
Yield: 8 servings
The Ultimate Chicken Noodle Soup
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours10 minutes
For the soup base:
5-6 chicken thighs or 3-4 chicken leg quarters.
2 stalks celery, broken in pieces
2 carrots, broken in pieces
1 large onion, halved
1 head garlic, halved
Three good pinches salt
A palm full of peppercorns (approximately 1 tbsp.)
1 sprig rosemary
3 sprigs thyme
1 tbsp white wine vinegar or seasoned rice vinegar
Water, to cover
For the Finished Soup:
Reserved shredded or cubed chicken
1 stalk celery, chopped
1 carrot, chopped
1 small onion, chopped
2 cloves garlic, minced
The leaves of 2 sprigs thyme (or approximately 1/2 tsp. dried thyme.)
1 tbsp extra virgin olive oil
Salt and pepper to taste
3 quarts boiling, salted water
1-4 servings dried egg noodles
Add all ingredients to a large stock pot and add water to cover. Bring to a bare simmer over medium heat. Reduce heat to low and simmer uncovered for approximately 2 hours, or until chicken is tender and falls apart easily when prodded with a fork.
*Do not allow the pot to boil. This will result in a cloudy stock!
(Alternately, place all ingredients in a large crock pot and cook covered on low for 8 hours.)
Strain liquid into a large heat proof pot or other container through a fine meshed sieve or colander lined with rinsed cheesecloth. (If cheesecloth is not rinsed, the stock will be cloudy.) Reserve chicken but discard vegetables.
If storing for later use, place chicken in a zip top bag with two tsp. of cooking liquid and store for up to 4 days in the refrigerator or up to 6 months in the freezer. Store soup base in an airtight container for up to 1 week in refrigerator or up to 6 months in freezer. (If freezing, store in serving-sized portions and allow to defrost fully before using.)
Heat soup base over medium low heat until piping hot.
Cook noodles according to package directions and drain.
Cook vegetables in olive oil with a pinch of salt and pepper until just softened. Place shredded chicken in the bottom of a serving bowl, top with noodles and sauteed vegetables. Ladle soup base over entire contents. Garnish with celery leaves or cut green onions if desired.
What I would have done Differently had I thought of it at the time:
It may seem like this recipe has an awful lot of steps for something as simple as a bowl of soup but trust me, it’s worth every second of time and any effort involved in the end. Once you’ve tasted your own homemade chicken soup there won’t be any going back. It truly is comfort food at it’s very, very best. Full of love, warmth and healthy ingredients that can be switched around in any manner you desire with whatever you have on hand.
I wouldn’t change a thing.
Links to other chicken noodle soup recipes from around the web:
I always wondered why my stock turned cloudy! Looks delicious Jerry!
A bowl of nutrition. Hope you made a lot (w/o the pasta) so that you could little tubs out of the freezer every now and then for lunch for your little one.
Perfect timing – I was just hitting the internets to find a chicken noodle soup recipe :)
Oh yeah! Did mostly that last week, finished with a teaspoonful a friend’s homemade habanero sauce in the bowl. Oh yeah baby!
Glad I could be of service ;)
Whazzup Man! Haven’t seen you around in quite a while. It’s my new method for a good soup. a little heat would have been nice, but I did make this for a sick 11 year old… ;)
I’d have to agrere that there is nothing more comforting than a hot, steaming bowl of chicken noodle soup Jerry.
i’m very hungry now…
If you use the crockpot method, remove the skins from your chicken pieces. My favorite way to make chicken stock is to use a rotisserie chicken from the grocery store.
I agree in spades! Was just wondering why I’d never posted the recipe before
Then go make some ;)
Good tip… I would assume it makes for a pretty fatty broth otherwise, and not in a good way
I agree Jerry, making your own chicken soup is the best! Your photos are beautiful!
Oh, not much going on here, slow and steady. I made my chicken soup for a sick 9 year old, luckily the 14 year old was FINE. True to his nature though, the 9 year old barely had the broth. Finicky eater times 9 million. Annnnn, the heat from the habanero sauce was used as a finishing sauce in my bowl. I’ve tried making the entire soup hot before and it ruins it. With a shake or spoonful in the bowl, the flavor the chilies is present, otherwise it’s just hot.
Your recipes look AWESOME!
I think you might need a The Bitch Stopped Cooking apron! Check out The Bitch Stopped Cooking – a site devoted to the culinary liberation of women and emotional and tactical support for the men who take over!
There are some fun products, recipes, and tips! Feel free to leave your own recipes on our forum!