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Chicken noodle soup, what a great dish to have when you are feeling bad, or it is cold outside and the warm chicken broth just makes you feel good. This is one of the most popular soups around, even kids seem to like it a lot. We remember having canned chicken noodle soup as kids and it was always delicious!
Homemade chicken noodle soup starts out with the broth. We use a whole chicken in our recipe, because the bones in the chicken always add more flavor than boneless in a broth. My grandmother always threw a chicken in the pot and added water and some vegetables. Her soup was good,but we like to add some chicken broth to the soup as well as water to give it that great chicken flavor.
Chicken soup is usually accompanied by some carrots, onions, celery, and sometimes herbs for added flavor. We put this in our soup along with a few bay leaves, salt, and pepper. When you let these ingredients simmer in the kitchen for a few hours, not only do you get a good broth, but the kitchen smells great too!
We cook the egg noodles separate when we have a big pot of soup, only because the noodles can get soggy in the broth for a few days. We just add it into the broth when we are ready to eat the soup. This is not to say that you can't throw the noodles into the chicken broth when it is done, we have done that too and it is delicious. This is just up to you, your choice.
Ingredients for Chicken noodle soup:
- Whole chicken
- Bay leaves
- Chicken broth
- Egg noodles
Making Chicken Noodle Soup:
To make this chicken noodle soup, you start with the vegetables. In a large pan or dutch oven, sauté the carrots, celery, and onions in butter for about 2-3 minutes. They should be getting soft. This adds great flavor to the soup.
When the vegetables are done, add the whole chicken to the pot. Now, add the chicken broth, water, thyme, and bay leaves. This makes a nice, rich soup with plenty of chicken flavor. Bring the soup to a boil and then turn down the heat to simmer. Simmer for about 2 to 2 ½ hours or till the chicken is done and the broth has a great flavor!
Take the chicken out of the pan and let it cool. when it is cool enough to handle, take the chicken off the bone and shred it, discarding the skin. This gives you plenty of chicken for the soup.
Take the bay leaves out of the soup and skim off any grease that is on the top of the soup. We use a paper towel and just set it on the top and it absorbs the grease. Then, add the chicken pieces to the soup.
Now, it is time to add the noodles to the soup, we used egg noodles. You can cook the noodles in the soup at this point, or you can do what we do and cook the noodles and keep them separate. If you keep the noodles separate, you can add them to the soup at any time so they don't get too soft. Whichever way that you like your noodles. Serve with crackers and you are all set!
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Chicken Noodle Soup
- 1 whole chicken
- 3 stalks of celery
- 3 carrots, peeled
- ½ cup chopped onions
- 2 Tbsps. butter
- 2 Bay leaves
- 2 sprigs thyme
- 8 cups chicken broth
- 2 cups water
- salt, to taste
- black pepper, to taste
- Egg noodles (half box)
- In a large pan, melt the butter, then add the carrots, celery, and onions. Cook for about 2-3 minutes until slightly tender
- Add the whole chicken to the pot and throw in the bay leaves, thyme, chicken broth, and water and bring to a boil, then turn down the heat to simmer.
- Cook for about 2 to 2 ½ hours, or till the chicken is well cooked.
- Take out the chicken and let cool. Then, shred into pieces, discarding the skin.
- Take out the bay leaves and thyme sprigs from the broth and add some salt and pepper to taste.
- Add the chicken back into the broth.
- Boil water and cook the egg noodles, we used 8 oz. of egg noodles. You can also add the noodles to the broth and cook them that way.
- Add the noodles to the soup when ready to eat.