Chicken Noodle Soup
Chicken noodle soup is a timeless classic. A humble bowl of warmth and comfort, even on the coldest of days. When a fever runs high or heartache seeps deep, chicken noodle soup is like a magic elixir, to soothe and mend.
For my homemade chicken noodle soup I start with a slice of butter in a 12 quart soup pot to soften the aromatic mix of vegetables. I use a sweet onion and rutabaga for the mild sweetness it adds to the broth.
A hint of minced garlic adds depth to the flavor profile and a bay leaf a subtle herby flavor.
Simmering a whole chicken for an hour to an hour and a half helps to create a rich and flavorful broth. The addition of Worcestershire sauce brings an Unami note to the broth.
Cooking the egg noodles to just tender is very important. You don’t want mushy noodles.
I believe the true beauty of chicken noodle soup lies in its simplicity and adaptability. You can customize it to suit your cravings by adding extras like peas, corn, or fresh herbs. A squeeze of zesty lemon juice or a sprinkle of fresh parsley can elevate the soup.
Whether you're seeking solace on a chilly day or simply craving a taste of home, this homemade chicken noodle soup is the ultimate go-to. It's a timeless classic that transcends generations, offering warmth, comfort, and a spoonful of memories in every bowl.
Chicken Noodle Soup
Ingredients
- 1 tbsp butter
- 1 small rutabaga or turnip, chopped
- half a sweet onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 clove of garlic, minced
- 10 cups of chicken stock or broth
- 2 bay leaves
- whole chicken
- 1 tsp chicken boullion
- ½ tsp worcestershire sauce (optional)
- 2 cups of egg noodles
- salt and pepper to taste
- fresh parsley, chopped
Instructions
- In a 12 quart soup pot, melt butter over medium heat. Add the rutabaga or turnip, carrots, celery, and onion to the pot and cook for 4 minutes. Add the minced garlic and cook for another minute or until fragrant.
- Pour in the chicken broth and place the whole chicken in the pot. Add two bay leaves. Bring to a boil over medium-high heat.*
- Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the chicken is cooked through and tender.
- Remove the cooked chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones and skin.
- Taste soup and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed. Add the Worcestershire sauce if desired.
- While the chicken is cooling, bring the soup back to a boil and add the egg noodles. Cook according to the package instructions or until they are just tender. You do not want to over cook the noodles. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Return the shredded chicken to the pot and cover for a couple minutes to warm up the chicken. I add about two cups of shredded chicken.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve hot, garnished with freshly chopped parsley. Enjoy!
Notes
*You can use a rotisserie chicken instead of cooking a whole chicken. Remove the chicken breast and set aside. Boil the remainder of the chicken to add flavor to your broth. Boiling the breast doesn't add much flavor and will toughen the breast meat.
Let simmer for about 40 minutes before removing the rotisserie chicken from the pot. Shred the breast meat you had set aside and add about two cups to your soup.
