Chicken Noodle Soup

Soup Season is finally here! And that makes my family very happy, they love soups. Stay tuned to the blog for new versions of my old favorites, but let’s stick to the old family favorite – Chicken Noodle Soup – for the first of these chilly, Fall days!

Making soup seems to wrongly intimidate a lot of people. It is time consuming, but it is very worth a hearty dish that never goes out of season. My childhood memories of soup are all about Avgolemono or lemon rice soup, my mother made it once a week during the colder months and always when we were sick! Also known as Greek Penicillin, it seemed to have cured us faster than antibiotics. Avgolemono soup always left us with a special warm feeling in both our hearts and stomachs.

Here is the recipe to a steaming, hearty bowl of Chicken Noodle Soup. It’s a classic that is easy, and will warm you to the bone. This is the old fashion way to make soup. But slow cookers work well for tons of people who are short on time, and need a fast, hot meal that will last all week long.

Serve it with a hunk of good French bread and it is a complete meal! The best thing about soup is that it’s the perfect left-over. You can refrigerate it, and freeze it, and just simply reheat to re-experience the warm, home-like, hug that is the classic Chicken Noodle Soup!

Chicken Noodle Soup

Print Recipe
Serves: 6 servings Cooking Time: 2 hrs and 30 mins

Ingredients

  • 1 Medium chopped onion
  • 3 Garlic cloves, chopped finely
  • 2 Medium carrots
  • 2 Celery ribs
  • 2 Sprigs of fresh thyme
  • 2 Quarts of chicken stock
  • Salt and pepper to taste
  • 1 Handful of fresh parsley
  • 3 Tablespoons of olive oil
  • 8 ounces of noodles of choice
  • Chicken Stock
  • 1 Whole or cut up organic chicken
  • 2 Carrots
  • 2 Celery stalks
  • 1 Head of garlic
  • 1 Turnip
  • 1/4 Bunch of fresh thyme
  • 2 Bay leaves
  • 1 Teaspoon of whole peppercorns

Instructions

1

Place a large soup pot on medium heat

2

Coat with olive oil and add onions, garlic carrots, celery, thyme and baby leaf

3

Cook until tender

4

Pour chicken stock in and bring to a boil

5

Add noodles and simmer until tender

6

Shred the chicken and leave on the side or add to the soup

7

Add salt, pepper and parsley

8

Chicken broth

9

Place chicken and vegetables in a large soup pot

10

Fill with water to cover the chicken

11

Add thyme, bay leaves and peppercorns

12

Bring to a boil

13

Reduce the heat to medium low

14

Until chicken is done for about 2 hours

15

Skim off all the foam as it is cooking

16

Remove the chicken and disregard the bones and skin

17

Strain stock

18

Get it ready to add to the soup

Notes

Make sure you remove all the dirt and foam off the top while boiling You can freeze the stock or refrigerate for up to a week Consider boiling your noodles separate, it will preserve your broth

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