Homemade Chicken Noodle, made from scratch, brimming with wholesome chicken and plenty of carrots and egg noodles. Simply nourishing!
We have had a good bit of cold weather, and not to mention snow this year that gets me in the mood to make homemade soup often. Chicken Noodle Soup is one of my favorite soups to make, even though when I get ready to make it, I usually reach for the venison meat or beef roasts, thinking it is quicker and easier. Actually, it is not -- you use as few ingredients or in some cases the same, and what is great also is that I do the one pot method.
I slowly cook a whole chicken in a stock pot and removed it while I cook the vegetables in that wonderful chicken broth. I used ready available vegetables that I have on hand like celery, onions, carrots, and this time I happened to have some leeks, which I love in soup.
Then I added the big chunks of chicken back in with the noodles and simmered it for awhile. There is something about the aroma of this soup simmering away on the stove that is so inviting.
Oh ~ You don't have to wait until cold weather to make this soup. It is a classic comfort food suitable for any time of the year!
Homemade Chicken Noodle Soup
Adapted from: Tyler Florence, Food Network
Ingredients:
- 1 whole chicken
- 1 tablespoon salt
- 2 teaspoons course ground pepper
- 1 onion, chopped
- 4 leeks, thinly sliced
- 3 garlic cloves, minced
- 2 medium carrots, sliced 1/2 inch thick
- 2 celery ribs, sliced 1/2 inch thick
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 oz. dried wide egg noodles
- 2 tablespoons parsley, finely chopped
Wash chicken thoroughly, inside and out, under cold running water. Drain well.
Place chicken in a large stock pot; add water, salt and coarse pepper, making sure the water is 2-inches above the chicken.
Bring to a boil; reduce heat; simmer 1 1/2 hours or until chicken is done with the meat coming off the bone easily.
Remove chicken from broth and set aside to cool to the touch. Add the remaining ingredients to the chicken broth except the egg noodles and parsley.
Lay the thyme sprigs in whole.Bring to a boil and simmer on medium heat. While the vegetables are cooking, remove the meat from the bone discarding the skin and cartilage.
Add the noodles and simmer for 5 minutes. Cut up the chicken in chunky bite size pieces and add to the vegetables and stir.
Remove the bay leaf and stems from the thyme sprigs.
Add parsley, salt and pepper to taste and serve.
