Soup’s On Sundays / Homemade Chicken Noodle

This week our 70 degree weather took a turn for the worse, resulting in a wintery-mix forecast for tomorrow. That, coupled with the leftover chicken roast from the other night made me decide that a homemade chicken soup was really the only and best way to go this week.

Although I typically like to give my recipes a unique or unexpected twist, I really appreciate the traditional flavors and expectations that come with chicken noodle soup – and so that was my goal with this batch: A traditional chicken noodle soup that you want to crumble some saltine crackers in, curl up on the couch and sip out of a mug. The ultimate feel-good soup.

Leftover Whole Chicken
8 Chicken Bouillon Cubes
1 bag Baby Carrots (sliced in quarters)
1 batch of Celery (sliced into 1/4-inch pieces)
1 large Onion (chopped)
4 Garlic Cloves (minced)
1/2 bag of Egg Noodles
1/3 cup Fresh Parsley (minced)
2 tbsp Butter
Salt & Pepper

Prep Time: 2 hours
Cook Time:
1 hour

Kitchen Utensils
Large Soup Pot
Large Mixing Bowl
Cooking Pan
Cutting Board
Spoon w/ Holes

Alright, let’s get this started. I filled up the large soup pot about 2/3 of the way with water and started it on medium-high on the stove. Using what was leftover from the Lemon-Rosemary Balsamic Roasted Chicken, I put the entire chicken carcass in the water and allowed it to simmer, uncovered for about an hour and a half. About halfway through, add 4-5 of the bouillon cubes. This is the part that infuses the soup with all the nutrients and vitamins that gives Chicken Noodle its infamous healing powers. You can skip this step by using chicken stock, but allowing the chicken to soften and fall off the bone adds flavor that you just won’t get with store-bought stock.

Next, remove the pot from the stove and strain the stock into the large mixing bowl. You should have all the bones and meat sitting in the strainer. Using your hands, pick the good meat out of this pile and put back into the mixing bowl with the stock. Discard all bones, gristle and fatty pieces – pretty much anything you wouldn’t want to bite into while enjoying the soup. Cover the stock/meat and refrigerate. This allows the fat to congeal on the top of the stock so that when you’re ready to finish cooking, you can skim it off with the spoon that has holes. Discard the fat.

Transfer the stock with the meat back into the large soup pot and start cooking over medium-high heat.

Also, start the cooking pan on medium heat and add the butter to the pan. After the butter has melted, add your sliced carrots, celery, garlic and onion and sauté for approximately 8 minutes, or until the onions are transluscent. Add the vegetables to the stock and bring to a boil. Then lower heat to medium and continue to simmer until vegetables are tender (about 30-45 minutes). Stirring occasionally. Here’s where you’re going to want to start sampling the soup. Not enough flavor? Add the remaining bouillon cubes. Salt and pepper to taste.

After the vegetables are tender and you’ve reached your desired flavor profile, add the egg noodles and continue cooking until pasta is tender (about 10 minutes). [Note: You can add as much or as little noodle as you’d like] When the pasta is nearly finished, add the minced parsely and stir.

What you should end up with is traditional, hearty chicken noodle soup. Serve immediately with bread or crackers, or feel free to refrigerate/freeze for later. Either way, it’s a great pick-me-up on a chilly day or when you feel like your immune system needs a little boost.

Perfect for a healthy lunch: Homemade chicken noodle soup served with a garlic baguette.


~ by wintersm on March 26, 2011.

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