Chicken noodle soup is probably my favorite food. Chicken and dumplings run a close second. My mom told me once that when I was barely old enough to hold a spoon she left me home alone with my dad and told him to feed me a can of chicken noodle soup for dinner. He opened the can, plopped a spoon in it and gave it to me. I guess that moment is when my love affair with chicken noodle soup started.
I can still eat it from a can (water added now and heated – not actually out of the can), at a restaurant, but homemade is preferred with chicken pieces, swimming in a golden broth, surrounded by carrots slices and noodles. When I make it, I usually start it in the late morning so I eat some for a late lunch, again for dinner, then put some in the refrigerator for lunch for a few days, and some in the freezer for later. Later is usually a day or two after my refrigerator stash has been consumed.
I am alone in my chicken soup addiction though. The picky husband has declared it “too chickeny” and won’t eat it. I don’t understand since he eats chicken and dumplings. Whatever, more for me!
Chicken soup is perfect anytime. Warms the bones on a cold day but is also good for a light dinner on the days when you just aren’t ready for a heavy meal.Print
Chicken Noodle Soup
Chicken, carrots, celery, and noodles meet up in a rich broth to create a heart warming comfort inducing chicken noodle soup.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 10 Servings
- Category: Soup
- Method: Simmering
- Cuisine: Comfort Food
- 1 whole Chicken – rinsed and giblets removed
- 32 ounce box Chicken Stock (or broth)
- 2 cans Condensed Chicken Broth
- 2 Parsnips, skin on, sliced into 2 inch pieces
- 1 bunch Parsley, divided
- 1 bunch fresh Thyme, divided
- 3 small Carrots, skin on cut into 2 inch pieces
- 1 bunch Celery, top 4 inches cut off and used in stock, slice the rest medium thin and reserve for end
- 1 large Onion, skin on, cut in half, reserve half for end of recipe
- 4 cloves Garlic, cut in half, keep skin on
- 3 Chicken Bouillon Cubes
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Whole Black Pepper
- Water to cover ingredients in pot
- 2 large Carrots, peeled and sliced medium thin
- 12 ounces egg noodles, any shape
- In a large stock pot add chicken, stock, condensed broth, bouillon cubes, half of the fresh parsley, half of the fresh thyme, parsnip chunks, carrot chunks (reserve sliced carrots for later), top 4 inches of celery bunch, half of the onion (skin and all), garlic, salt and pepper. Add enough water to cover chicken completely.
- Bring to a boil over medium high heat.
- Once boiling, reduce heat to maintain a slow simmer. Simmer for 2 hours or until chicken just starts to separate at the bones.
- Remove chicken to colander in a bowl to cool. Pour any extra liquid that accumulates in the bowl back into the stock pot.
- To the stock pot add the other half of the parsley and thyme. Continue simmering for another hour.
- Debone and skin cooled chicken. Discard bones and skin and cut meat into small pieces and set aside.
- Using a colander with a bowl under it, strain chicken broth carefully. Place strained chicken broth back into a pan.
- Remove skin from the last half of the onion and dice the onion. Add to the pan, along with sliced carrots, celery, and diced chicken meat. Simmer until vegetables are tender. Add noodles to pot, and continue simmering until noodles are cooked as desired, some take longer than others.
3 cups of rotisserie chicken can be substituted. Try simmering you broth with the skin and bones, it will add great flavor.
Noodles, I have used dry egg noodles, frozen egg noodles, pasta shells, orzo, even rice
- Serving Size: 2 cups
- Calories: 204
- Sugar: 2.1 g
- Sodium: 863 mg
- Fat: 6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 12.8 g
- Fiber: 1.2 g
- Protein: 23.4 g
- Cholesterol: 72 mg
Other comfort foods to try:
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