Hearty Chicken Noodle Soup

I didn’t really have much appreciation for homemade chicken noodle soup, until my niece, Lindsie, asked me to make it for her wedding.  I don’t know what changed, but ever since then it has been one of my favorite soups to make, maybe because it reminds me of her and that special day.  Now, there’s nothing more comforting to me than a big, steaming bowl, freshly made from (mostly) scratch. 
For convenience sake, I’ve opted to use canned broth and a hot & ready rotisserie chicken from the grocer.  Rotisserie chickens also (generally) happen to be cheaper than buying a whole, fresh chicken, so not only are you saving time, you’re saving money.  Of course, you can roast your own chicken and make your own chicken stock, but that’s another recipe in itself.  ~Joanie

Ingredients:

4 cans of chicken or vegetable broth
5 or 6 sprigs EACH of fresh rosemary, sage, & thyme, OR 1 pack fresh Poultry Medley herbs (usually found in your grocer’s refrigerated produce section.)
1 large onion, chopped
2 cloves garlic, minced
2 tsp salt
4 large carrots, chopped
3 large stalks of celery, chopped
1 whole rotisserie chicken, or 1 lb cooked chicken of your choice
8 oz Egg Noodles
Salt & Pepper
Large stock pot

*  *  *  *  *  *  *  *  *  *  *  *  *  *

Directions:
In a large stock pot, add broth and herbs.  Let herbs simmer on med heat for about 20 minutes or until they’re limp and have given up their flavor.  Fish out the herbs and discard.

Add onion and garlic and salt.  Let simmer while you chop carrots and celery.  Add remaining vegetables and turn heat to low.

Next, deconstruct your chicken.  Start by removing the breast meat, then the legs & thighs and last, the wings and any remaining meat sticking to the bones.  Don’t let any go to waste!  Chop up any large pieces and add all meat to the pot.  Add meat to the stock pot.  (Save the bones and skin for making chicken stock.)   

In a separate pot, cook egg noodles using package directions, until texture is al dente (slightly firm).  Add cooked noodles to the soup.  If needed, add salt/pepper to taste and garnish with chopped green onions.  Serve immediately and enjoy.

**This soup freezes really well and is perfect for lunch on the go!

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9 thoughts on “Hearty Chicken Noodle Soup

  1. Thanks Joanie,

    I appreciate your suggestions for convenience, because I feel like I don’t have time to cook. I also like the “hearty” aspect, because I call commercial canned soup, “Chicken Shadow Soup.” It usually has very little actual chicken. I like to eat hearty, healthy soups, and homemade is the best option. I will use your recipe.

    • Thank you for your comment, Buddy! I agree, canned soup leaves a lot to be desired. And I realize that a lot of people don’t have time to roast a chicken, make the stock, and THEN make the soup. I’m a working girl myself, so I try to make things easy without cutting corners on taste and nutrition. =) I hope you enjoy the recipe!

  2. Okay now I will try more herbs in my soup I never thought to fish them out duh! I always just throw my noodles in with the broth to cook. I will try boiling them separate and adding them later. Now I’m hungry 🙂

    • Kirsten, fresh herbs make all the difference!! As for noodles, I have found that they tend to soak up too much of the broth. Throwing them in with the broth is fine, I just prefer to do it separately. Thank you for your comment! Have a wonderful day.

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