Homemade Chicken Noodle Soup

Lately I have been rocking out soups. There is something to be said about a great bowl of soup, and this recipe is one of those. I don’t know about you, but I typically never order soup, or seek out to get soup from any restaurant. I will often times hear my wife say that she had a bowl of soup from work, and I typically never get excited by the sound of that. Not sure why, but it’s true. There is some greatness when it comes to making your own stock, and building aroma and excitement when it comes to homemade. Maybe it’s the smell, or just simply the satisfaction of knowing that you made that pot of soup that you know everyone will be ladling from throughout the day.

Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup

This is my take on chicken soup and one that I probably make about twice a month.

Ingredients:

  • 1 whole chicken, cut into parts
  • water, to cover the chicken
  • 6 carrots, divided
  • 6 ribs of celery, divided
  • 2 onions, divided
  • 1 bay leaf
  • 1 tbsp black peppercorns
  • 1/2 head of garlic, lightly smashed, skins removed
  • egg noodles, cooked, optional
  • salt to taste
  • 1 sprig of fresh thyme, optional

Start by getting a large soup pot on the stove. Add in the chicken, and completely cover with water. This will not only form the base of your stock, but the chicken will be removed later to be added back to finish the soup.

Add in 3 carrots, 3 ribs of celery, 1 onion, garlic, peppercorns, and bay leaf. Bring this to a boil, then reduce the heat, and cook for about 3 hours to build your stock. I often times let it go longer as well, depending on the day. Remove any scum that comes to the top during the cooking process.

After 3 hours, remove the chicken pieces to a plate, and let them cool.

Homemade Chicken Noodle Soup Ingredients
Homemade Chicken Noodle Soup Ingredients

Strain the stock, or remove any of the remaining vegetables with a large slotted spoon.

Once the chicken is cooled, remove any skin and shred the chicken. Place the chicken back to the soup pot with the stock.

Dice up the remaining carrots, onion, and celery and add to the soup pot. If you are using thyme, add it now. Bring this back to a boil, then reduce the heat and cook for about 45 minutes or until your desire. Season with salt, taste and adjust any seasoning.

When you are ready to serve, add some cooked noodles to a bowl, and ladle in a generous amount of chicken soup. You want to talk about comfort, and something that I could eat every day, well… this is it. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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