Chicken Noodle Soup

Chicken noodle soup is comfort in a bowl. It all starts with a rich, concentrated and flavorful broth that is perfectly clear and golden. The onion, carrots, celery and garlic permeate the soup, and add more phenomenal taste. Tender morsels of juicy chicken are in each spoonful. I also think that potatoes are a wonderful addition and you can use any form or pasta or noodles that you like. My personal favorites are fusilli or angel hair broken into 2 inch pieces.  In our family I make a variation of this a few times a month.
There is nothing more soothing than a pot of Chicken Noodle soup to share with your family. My boys and my husband all love it and will devour it anytime. It’s perfect for cold, rainy days, in the middle of the summer, when you are under the weather or when you need a taste of home. 

Ingredients:

Broth:

1 1/2 lbs chicken drumsticks (or any combination of chicken)

1 small onion, cut in half

3-5 garlic cloves, whole

1-2 bay leaves

1/2 Tablespoon black peppercorns

salt, to taste

10-12 cups water (+2 additional cups of water to add to the soup later)

Soup:

1 large onion, chopped

3 carrots, peeled and sliced (or grated, or chopped)

3 celery stalks, sliced (or chopped)

3-5 garlic cloves, minced

1 – 1 1/2 Tablespoons butter or oil

salt, ground black pepper

3 medium potatoes, peeled and chopped

2 cups noodles or pasta (my favorite is fusilli or angel hair pasta broken into small pieces)

1 Tablespoon fresh herbs, each (parsley, dill, green onion)

Instructions:

What kind of chicken to use:

I find that chicken drumsticks are the perfect option when making chicken soup. They are so easy, inexpensive and produce a good amount of meat. You can use just about any combination of chicken though – chicken wings, chicken thighs, chicken breast. Make sure to save the chicken backbone, wing tips and other parts of the chicken any time you are cutting up chicken for other recipes, put them in the freezer and any time you are making Chicken Broth or any kind of chicken soup, you can add it to the broth. If you are using chicken breast, make sure to use a meat thermometer and take it out of the broth as soon as it reaches 160 degrees Fahrenheit, to make sure it remains tender and doesn’t become dry and overcooked.

    1. Place the chicken, onion, garlic, bay leaves, peppercorns and water in a large pot. Bring to a boil, season with salt and cook until the chicken is tender and the meat is falling off the bone, about 40-50 minutes.
    2. Strain the broth through a fine-mesh sieve lined with a cheesecloth or a paper towel. When cool enough to handle, take the meat off the bone. Set aside.
    3. While the broth is cooking, prep the rest of the ingredients.
    4. Rinse out the same pot that you used to cook the broth. Melt the butter (or use oil) over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables are tender.
    5. If you want the soup to be a bit creamy, you can add 1 1/2 – 2 Tablespoon of flour and mix it in, until it’s absorbed completely in the vegetables, about 1 minute. I like the soup to be clear and broth, so I usually omit it in this soup.
    6. Pour in the reserved broth and bring the soup to a boil, scraping the bottom of the pot with a wooden spoon. Reduce the heat to a simmer, add the potatoes and cook for about 10 minutes, until the potatoes are cooked through.
    7. Add an additional 2 cups of water. However, if you like your soup on the thicker side with more of a stew consistency, you can choose not to add the additional water. I always add more water, sometimes even more than 2 cups, but it’s completely up to you. Keep in mind that the pasta/noodles will also soak up a lot of the liquid. Adjust the seasoning of the soup, adding more salt, if needed.
    8. Add the pasta to the soup, as well as the cooked chicken. Keep cooking at a simmer until the pasta is cooked through, about 8 minutes. You can also use noodles instead of pasta, in which case they cook a lot faster, so keep that in mind. Use any pasta that you like. My favorites are fusilli, angel hair pasta broken into 2 inch pieces, orzo and ditalini.
    9. You can also cook the pasta separately and add it to the soup when serving. That’s a great way to keep the pasta from soaking up too much broth and from overcooking. This works especially well when you are reheating the soup the next day.
    10. Garnish the soup with fresh herbs.

 

Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 8
Ingredients
Broth:
  • 1½ lbs chicken drumsticks (or any combination of chicken)
  • 1 small onion, cut in half
  • 3-5 garlic cloves, whole
  • 1-2 bay leaves
  • ½ Tablespoon black peppercorns
  • salt, to taste
  • 10-12 cups water (+2 additional cups of water to add to the soup later)
Soup:
  • 1 large onion, chopped
  • 3 carrots, peeled and sliced (or grated, or chopped)
  • 3 celery stalks, sliced (or chopped)
  • 3-5 garlic cloves, minced
  • 1 - 1½ Tablespoons butter or oil
  • salt, ground black pepper
  • 3 medium potatoes, peeled and chopped
  • 2 cups noodles or pasta (my favorite is fusilli or angel hair pasta broken into small pieces)
  • 1 Tablespoon fresh herbs, each (parsley, dill, green onion)
Instructions
  1. Place the chicken, onion, garlic, bay leaves, peppercorns and water in a large pot. Bring to a boil, season with salt and cook until the chicken is tender and the meat is falling off the bone, about 40-50 minutes.
  2. Strain the broth through a fine-mesh sieve lined with a cheesecloth or a paper towel. When cool enough to handle, take the meat off the bone. Set aside.
  3. While the broth is cooking, prep the rest of the ingredients.
  4. Rinse out the same pot that you used to cook the broth. Melt the butter (or use oil) over medium heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables are tender.
  5. If you want the soup to be a bit creamy, you can add 1½ - 2 Tablespoon of flour and mix it in, until it's absorbed completely in the vegetables, about 1 minute. I like the soup to be clear and broth, so I usually omit it in this soup.
  6. Pour in the reserved broth and bring the soup to a boil, scraping the bottom of the pot with a wooden spoon. Reduce the heat to a simmer, add the potatoes and cook for about 10 minutes, until the potatoes are cooked through.
  7. Add an additional 2 cups of water. However, if you like your soup on the thicker side with more of a stew consistency, you can choose not to add the additional water. I always add more water, sometimes even more than 2 cups, but it's completely up to you. Keep in mind that the pasta/noodles will also soak up a lot of the liquid. Adjust the seasoning of the soup, adding more salt, if needed.
  8. Add the pasta to the soup, as well as the cooked chicken. Keep cooking at a simmer until the pasta is cooked through, about 8 minutes. You can also use noodles instead of pasta, in which case they cook a lot faster, so keep that in mind.
  9. You can also cook the pasta separately and add it to the soup when serving. That's a great way to keep the pasta from soaking up too much broth and from overcooking. This works especially well when you are reheating the soup the next day.
  10. Garnish the soup with fresh herbs.