Happy Wednesday Friends, who’s still snowed in?!!! 2 Feet of snow people, 2. Feet. Of. Snow, craziness! Also, it feels like -25…🙃
So, what better way to warm up than with a big bowl of Chicken Noodle Soup🙏🏻
If you’re going to make some Chicken noodle soup at home, you might as well go full in and make the broth from scratch. It makes all the difference in the world, trust me. And I mean, you need chicken for your soup anyways so go for it. You won’t need the meat from that whole chicken in the soup, but it’s always great to have some shredded chicken in the fridge for salads, sandwichs, all that good stuff.
For the broth, you’ll need:
- 1 Whole Chicken, cut up into 8 peices. They also have options at the grocery store that it’s already butchered up for you, that works too.
- 2 Carrots, cut into chunks
- 2 Large Celery branches, cut into chunks
- 1 Large Leek, or 1 Medium Onion, cut into chunks
- 1 Head Garlic, sliced in half (you can leave the skin on as you will strain the broth later)
- 1 Small bunch Fresh Thyme
- 10 or so whole black peppercorns
- 12 Cups water, you want it to cover the chicken and veg
- 2-3 Tsp Kosher Salt (I put 3, and the seasoning was good. I did adjust the seasoning as I was making the soup so I added a little extra at that point)
- In a large dutch oven or pot, add a little EVOO and the Veg. Season with a pinch of salt and Sautee for a few minutes. Add the chicken, the water, the kosher salt and the peppercorns. Bring to a boil then lower to a simmer. Partially cover the pot and let simmer on low for about 1.5 hours.
- Once the Broth is done, it should have reduced to about 8 cups. Let it cool slightly, line a strainer with a cheese cloth over a large bowl (or you can also use a fine mesh sieve). Pour the broth into the strainer, remove the chicken and set aside. You can make the broth a few days ahead of time. You could also make it a few weeks before and freeze it, I often do that. I like to make it at least a day ahead so it has time to set up in the fridge and I can skim off the fat the next day.
- Shred all the chicken, set aside until ready to use.
For the Soup:
- 1 Cup Carrots, Diced
- 1 Cup Celery, Diced
- 1/2 Cup Leeks, Sliced (you could sub for 1/2 cup finely diced onion if you don’t have leeks)
- 1-2 Tsp Minced Fresh Thyme (I used 2)
- 8 Cups Chicken Broth
- 2 Cups Shredded Chicken
- 1-2 Cups Dried Egg Noodles (1 Used 1 heaping cup)
- Salt & Pepper
- Fresh Parsley, minced
- In a large Dutch Oven, add a few TBSP EVOO, add the chopped Veg + the Fresh Thyme. Season with Salt & Pepper and Sautee for about 5 minutes on medium low. You don’t want to brown the veg, you just want to softened them up a little.
- Add the Chicken Broth to the veg and bring to a boil. Once it comes to a boil, lower the heat and simmer for about 10-15 minutes until the veg are softened.
- Add the Chicken and the Noodles. Simmer until the noodles are soft, add the fresh parsley, adjust seasoning to taste and serve it up!
So, here’s a few little things:
- For the noodles, I used a little over a cup and the soup was the consistency I wanted. You have to think that if you plan on eating this soup for a few days, as it sets it the fridge the noodles will absorb a lot of that broth. So, here’s a little a trick. If you want to enjoy the soup for a few days, I would suggest cooking the noodles separately and keeping them in a container in the fridge. Make the soup as explained above but omit the noodles. As you serve it up for leftovers, add as many noodles and you wish and heat it up.
- If you don’t have time to make your own broth (but I promis it’s so easy and worth it), you could totally use store bought and use the chicken from a rotisserie chicken if you’re in a pinch for time. If you do that, save those chicken bones, pop them in the freezer and use those next time you want to make broth!!
Now, go make a Huge pot of soup🥣, cuddle up on the couch with a blanket and stay warm😍!!!