As I’ve mentioned in previous posts, soups are my favorite food. They’re incredibly versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers evening. Because of my fascination with soups, I’ve decided to challenge myself to create a soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, is something my mother would make for us as kids. I have very fond memories of coming into the house and seeing homemade egg noodles draped over tea cloth all over the kitchen.
8 There is nothing quite like hearty chicken noodle soup with egg noodles, when you’re under weather. We’ve all heard tales of how chicken noodle soup can help to cure the common cold, but really, do we care? It’s just fabulous either way. We really don’t need an excuse to eat chicken noodle soup.
Chicken noodle soup takes an exorbitant amount of time, but it’s really quite easy. Like any good tender meat, the trick is low and slow. Place the fryer in the soup pot and cover with water. You’ll want to bring it hard boil, then turn down the temperature to a high simmer and allow to simmer for 3 – 4 hours. Yes, that long. Until the meat is literally falling off the bone.
While your chicken is simmering, you can take your time to cut up the carrots and celery. Many recipes you’ll find add onions. While they do add a nice flavor to your soup, I prefer mine without. If you prefer to add an onion, it might worth the a try.
If you are feeling particularly daring, you could even try your hand at homemade egg noodles. My youngest daughter took this on and had loads of much fun. You can either use a pasta cutter or a good old fashioned pizza cutter. The nice thing about a pizza cutter is that you can customize your noodle sizes.
Once the chicken is tender enough to fall off the bone, you’ll want to remove the meat. This isn’t difficult, but it can get messy. I use a slotted spoon to take out the larger piece for a start. They are placed on a baking sheet lined with a cooling wrack. From there, I pour the broth over a screened strainer to remove any smaller pieces. As the chicken cools to a manageable temperature, return the broth to a boil. Last, add in the vegetables and herbs.
You’re not going to want to add the chicken meat and pasta until the vegetables are tender. The chicken will continue to fall apart and you’ll end up with shredded chicken. Which will taste equally as good, so it’s not a major loss. Just before you add the chicken and noodles, you’ll need to turn off the heat and allow the soup to sit for a couple of minutes. All the oils will float to the surface. Gently scoop out as much as you can. Don’t work about scooping up herbs, they have and plenty of time to steep add flavor. Once you’ve been able to remove the desired amount of fats, go ahead and start pulling apart the chicken and adding it back in. I like larger pieces, but you may prefer smaller. It’s entirely up to you.
Hearty Chicken Noodles Soup with Egg NoodlesCourse: Lunch, DinnerCuisine: SoupDifficulty: Moderate
There is nothing quite like homemade chicken noodle soup when you’re under weather. We’ve all heard tales of how chicken noodle soup help to cure the common cold, but really, do we care? It’s just fabulous either way. We really don’t need an excuse to eat chicken noodle soup.
1 Whole Chicken Fryer
4 Celery, diced
4 Carrots, diced
2 tsp. Thyme
2 tsp. Marjoram
1 T. Parsley
2 T. Salt – continue to add until you reach your desired flavor.
2 cups egg noodles fresh or frozen
- Place the rinsed fryer in a large soup pot and fill with enough water to cover by 2 inches. Bring to a hard boil then reduce heat to a hard simmer. Allow to simmer for 3 – 4 hours, until the meat is tender enough to fall apart. You’ll need to continue to check the water level to ensure it doesn’t dry out. Stir occasionally.
- Dice the carrots and celery into bite sized pieces and set aside.
- Prepare your homemade egg noodles (or your can use store bought) and set aside.
- Once the chicken is falling apart, remove it from the broth using a slotted spoon. Set aside on a baking sheet. I prefer to place a cooling rack on the baking sheet to allow the chicken to cool to manageable temperature, more quickly.
- Return the broth to a hard boil and add the vegetables and herbs. Allow to boil until the vegetables are tender.
- Prepare your chicken by pulling it a part into bite sized pieces and set aside.
- Once the vegetables are tender, turn off the heat and allow the broth to rest for a couple of minutes. You’ll not the oils from the broth rise to the surface. Skim off as much as you can. Don’t worry about removing any herbs. You’ll have plenty and they have already had time to steep in the broth.
- Return the broth to boil. Add chicken and egg noodles. Allow to egg noodles to cook according to instructions.
- Serve hot or store for quick and each lunches. You can even freeze in single servings for those days with your feeling under the weather.
6 servings per container
- Amount Per ServingCalories239
- % Daily Value *
- Total Fat
- Saturated Fat 3.02g 16%
- Trans Fat .02g
- Cholesterol 288mg 96%
- Sodium 2907mg 122%
- Potassium 611mg 18%
- Total Carbohydrate
- Dietary Fiber 3.1g 13%
- Sugars 4.2g
- Protein 33.53g 68%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.