Chicken Noodle Soup :A Deliciously Easy Comfort Dish
When it comes to comfort food, few dishes can rival the warm, soothing qualities of homemade chicken noodle soup. Perfect for chilly days, when you're feeling under the weather, or simply craving a bowl of nostalgia, this classic recipe is both hearty and nourishing.
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In this guide, we'll walk you through making the perfect chicken noodle soup from scratch, ensuring rich flavors, tender chicken, and perfectly cooked noodles.
Ingredients
For the Broth:
1 whole chicken (about 4-5 pounds)
10 cups water
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
Salt to taste
For the Soup:
2 tablespoons olive oil
2 large carrots, sliced
2 celery stalks, sliced
1 medium onion, diced
3 cloves garlic, minced
8 oz egg noodles
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Instructions
1. Prepare the Broth:
Place the whole chicken in a large stockpot and cover with 10 cups of water.
Add carrots, celery, onion, garlic, bay leaves, peppercorns, and thyme.
Bring to a boil over high heat, then reduce to a simmer.
Simmer uncovered for about 1.5 to 2 hours, skimming any foam that rises to the surface.
2. Strain and Shred:
Remove the chicken and set aside to cool slightly.
Strain the broth through a fine mesh sieve, discarding the solids.
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.
3. Build the Soup:
In the same pot, heat olive oil over medium heat.
Add carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
Stir in minced garlic and cook for another minute.
Pour the strained broth back into the pot and bring to a gentle boil.
4. Add Noodles and Chicken:
Add the egg noodles and cook according to package instructions until al dente.
Stir in the shredded chicken and cook until heated through.
Season with salt and pepper to taste.
5. Finish and Serve:
Remove from heat and stir in fresh parsley.
Ladle into bowls and serve hot, optionally with crusty bread.
Tips for the Best Chicken Noodle Soup
Use Homemade Broth: Making the broth from scratch provides unparalleled depth of flavor.
Don’t Overcook the Noodles: To prevent mushy noodles, cook them until just al dente.
Add Fresh Herbs: Fresh parsley or dill added at the end enhances the flavor.
Make It Ahead: This soup tastes even better the next day after the flavors meld.
Frequently Asked Questions
1. Can I use rotisserie chicken? Yes! If you're short on time, using a per-cooked rotisserie chicken is a great shortcut. Simply shred the meat and add it when you would normally add the shredded chicken.
2. Can I freeze chicken noodle soup? Absolutely. However, it's best to freeze the soup without the noodles, as they can become mushy upon reheating. Add freshly cooked noodles when reheating the soup.
3. What noodles work best? Egg noodles are traditional, but you can also use pasta shapes like rotting or even rice for a gluten-free option.
4. How do I make this soup more flavorful? Roasting the chicken or vegetables before making the broth can deepen the flavors. Additionally, adding a splash of lemon juice or a dash of soy sauce can brighten up the broth.
5. Can I make this soup in a slow cooker? Yes, you can! Cook the broth ingredients on low for 6-8 hours or high for 3-4 hours. Strain and proceed with the rest of the recipe.