Chicken Noodle Soup

So I find it ironic that I decided to blog about the Chicken Soup I made JT last week becuase he was sick and I woke up Tuesday morning sick.  Yes, I have JT's cold.  My dang husband got me sick and I don't think he's going to make me homemade Chicken Noodle Soup either.  :)

Well, maybe if I lay in bed and type out the step by step directions something magical will happen.  Like him buying me Chicken Noodle Soup.  Who makes really good Chicken Noodle Soup?  I bet I could convince him to go to Panera Bread or something like that for me.  Or maybe he will convince his mother to make me soup.  LOL!!!  Nana don't worry about making me soup.  A soup in a a bread bowl is sufficient.

So here it goes with my Chicken Noodle Soup recipe:

First get your ingredients together.  Look at all those fresh veggies.

First we need to make the chicken stock.  Remember to take the giblets out of the chicken. Wash the chicken with cold water.  And chop the vegetables.  

Place the chicken in a stock pot.

Add the chopped up veggies and herbs.  Then add about 3 quarts of cold water.  Turn heat and allow it to boil.  Once boiled reduce temperature to medium-low and let simmer for about and hour to 1 hour 30 minutes.

While stock is cooking fry up the giblets and liver for the dogs. Yes our dogs are spoiled.  What else would you do with them?

Once the chicken is done.  Take out of the stock and let cool.  

After chicken is cool enough to handle, take the meat of the bones and shred the meat.

Drain the stock. I like to give the carrots, celery, parsnips, and beets to our dogs too (dogs can't eat onions).  Luna loves vegetables. 

Now, it's ready to make to soup.  Chop up all your vegetables.  Warm up oil in a soup pot, add chopped vegetables and herbs.  Cook and stir until vegetables are soft but not browned about 5 minutes.

Add all the chicken to the pot. Bring to a boil. Reduce temperature to a simmer and add noodles.  Cook noodles until tender about 5 minutes.  

Lastly, add chicken.  Simmer until chicken is warm all the way through.  Season with salt and pepper. Add chopped parsley for garnish before serving. 

And there you have it Chicken Noodle Soup.  The Chosen One you better appreciate the step by step pictures.  It was time consuming and I think I could have done better.  I feel like I didn't take enough pictures of each step.  Well, practice makes perfect.

Here's the ingredients and recipe:

Chicken Stock

1 whole chicken (about 3 1/2 pounds)
3 carrots, cut in large chunks
3 celery stalks, cut in large chunks
3 parsnips, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
2 turnips, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Place the whole chicken minus its giblets (yes I have accidentally left the giblets in the chicken before) in a large stock pot.  Add the chopped vegetables and about 3 quarts of cold water,  just enough water that the chicken is covered.  Then add thyme, bay leaves, and peppercorn.  Turn heat to medium and  allow it to come to a boil.  Once it is at a boil turn down heat to medium-low and simmer about 1 hour to 1 1/2 hours partially covered.  Skim of the scum occasionally.  Add a little more water if the chicken is not covered.

After chicken is done remove the chicken from pot.  Strain the stock through a fine sieve. Wait for chicken to cool and then remove the chicken meat from the bones.  Discard the bones and shred the meat.

Now it's time to make the soup:

Chicken Noodle Soup

1 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 beet, chopped
3 garlic cloves, minced
2 medium carrots, cut in 1/2 inch thick slices
2 parsnips, cut in 1/2 inch thick slices
2 celery ribs, halved lengthwise, and cut in 1/2 inch thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, you made before
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

In a soup pot over medium warm the olive oil.  Add onion, beet, garlic cloves, carrots, parsnips, celery ribs, thyme springs, and bay leaf.  Cook, stirring until vegetables are soft not browned about 5 minutes.  Add all the chicken stock that you made before. Yes, all of it.  I measured once and it is 2 quarts so you don't need to bother to measure it.  Bring to a boil.  Once boiling reduce temperature to a simmer and add noodles.  Cook noodles until tender about 5 minutes.  Stir in shredded chicken and cook until chicken is warm.  Season with salt and pepper.  Add chopped parsley as a a garnish before serving.

I hope you enjoy the recipe.  And don't have to make it because someone you love is sick.  I am excited about fall being just around the corner.  I am thinking about all the yummy soups I can cook.

-Recipes adapted from Chicken Noodle Soup by Tyler Florence

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