Partial Ingredients

Everyday Style & Recipes. Est. 2010

Chicken Noodle Soup

by

It was a bit cold and rainy this past week and I wanted something warm and comforting for dinner.  Since I had a whole chicken in my freezer, I thought making chicken noodle soup would be a great meal on these cold and damp Fall days.  Making chicken noodle soup only requires humble ingredients and a simple cooking process, yet it yields such delicious flavors!  You just can’t go wrong with home made chicken noodle soup.  The one thing that was slightly disappointing was that I could not find Reames Egg noodles at my grocery store.  Instead I opted for the curly egg noodles which were great but not as good as the thick, slightly doughy, egg noodles.  It was not too much of a loss though since this soup turned out great anyways.  I learned of a new trick to making chicken noodle soup which was adding a 1/2 teaspoon of turmeric to the broth.  I really liked how it made the broth pop with color and the flavor of the turmeric was a nice addition to a traditional recipe.



Chicken Noodle Soup
(Makes 8 Servings)
Printable Version

Ingredients:

  • 1 whole Chicken
  • water
  • 1 yellow onion, quartered
  • 3 whole Carrots, halved and sliced
  • 3 stalks Celery, Diced
  • 1/2 teaspoon Turmeric
  • 1 tsp marjoram
  • 1/2 tsp thyme
  • handful parsley, minced
  • 1 bay leaf
  • 1 tsp salt or more to taste
  • 2 tsp black peppercorns
  • 10 cups egg noodles
  • 3 tbsp all purpose flour

Directions:

  1. In a 10 qt. sauce pot, add the chicken, bay leaf, and onions and cover the chicken with water.
  2. Cover, and bring to a boil, then reduce to simmer for about 45 minutes until the chicken is cooked.
  3. Shred the chicken into bite-sized pieces and set the meat in the refrigerator.
  4. Put the bones back into the broth, cover, and cook on low for 90 minutes.
  5. Remove the bones and onions from the broth.
  6. Add the celery, carrots, parsley, spices and simmer for another 2-3 hours.
  7. Set in the refrigerator overnight.
  8. The next day, skim the solids from the top.
  9. Add the chicken and egg noodles and cook until the noodles are soft, about 10-12 minutes.
  10. Mix the flour in a little water and stir until smooth.  Pour into the soup, stir and simmer for another 5 minutes.