Perfect for any winter day, if you’re looking for some comfort food, or even if you just want a warm bowl of goodness. Look no further!
Watch me make Chicken Noodle Soup here
Use bone-in chicken if you can
This is the perfect cold-weather soup. Enjoying it really is a great way to feel comforted if you are feeling under the weather especially. I usually let the chicken cook for hours. The bones add a great deal of flavor and add to the overall richness of the broth.
How to use herbs in Chicken Noodle Soup
I like to add a great deal of fresh thyme to the soup because I highly enjoy the floral, earthy notes it adds. If you’d like, you can bundle the thyme in cheesecloth before adding it in so that the herbs are contained. If it doesn’t bother you to have them floating around, I would leave them, just don’t forget to remove the stems.
Try making your own broth or stock
Another thing I like to do is make my own chicken stock beforehand. I usually make stock using a roasted chicken baked in the oven. After I’ve enjoyed the entire bird, I add water and create a broth from there. That is the exact process I used for this dish. If you have to use store-bought chicken broth, that is perfectly fine because you will have time for all of the flavors to meld together during the cooking process.
Be careful with the egg noodles
**Egg noodles cook really quickly so just be conscious of how long they are on the stove. All in all, there is a relatively low preparation time for the soup. The vegetables can be prepared ahead of time and once those are finished being chopped, just throw everything in a large pot and simmer for a couple hours. Let the stove do all the work!
Enjoy this savory Chicken Noodle Soup!
MORE DELICIOUS SOUPS!!!Print
A warm, flavorful, and hearty chicken noodle soup!
2 cups egg noodles
1/2 cup celery, chopped
1/2 carrots, chopped
1/4 cup shallots
2 breasts + 1 thigh, chicken
1 bunch of thyme
4 cups chicken stock (or 2 cups stock, 2 cups broth)
Salt + Pepper to taste
1. Combine chicken broth and stock in a large pot. Add chicken and thyme and simmer on low-medium heat for 2 hours.
2. Chop carrots, celery, and shallots; set aside.
3. Remove chicken from pot so ligaments and bones can be discarded. Return chicken to pot, add vegetables, season with salt & pepper to taste and continue to cook on low-medium heat until vegetables are tender (about 20 minutes).
4. Turn stove to medium-high heat, add egg noodles and cook until noodles are al dente (about 3 minutes-egg noodles cook fast).
Let your soup cook slow and low. You’ll want your chicken to fall off the bone!