Soup is always first on my mind to prepare when cold weather begins. Soup, stews, chili and gumbos are my go-to in the winter mostly because you can eat on it for days! And needless to say, you can freeze what’s left over at the end of the week and pull it out of the freezer any day you’re too tired to cook. It’s so comforting sometimes to know I don’t have to prepare a meal!
Chicken Noodle Soup has been one of my favorites over the years and I’ve prepared many a pot. The recipe makes a large portion so it’s great to take some to a friend, family member or someone sick.
I found this information off the internet and thought it was relevant (just food for thought). I have always been told chicken noodle soup is good for the soul, especially when not feeling well.
“The ingredients used in chicken soup combined with the steam that the warm broth releases both help to clear your sinuses, boost your immune system, and generally get you feeling more like your chipper self. Typically, homemade chicken soup is made with ingredients consisting of carrots, celery, and onion included with chicken, water, and garlic. Every single one of these foods provide your body with a potent punch of nutrients.”
Enjoy preparing this soup, sit by a fire (if you have one), relax and enjoy!
Happy New Year!
Pam
Chicken Noodle Soup
1 whole chicken
5 quarts water
6 sprigs fresh parsley
6 bay leaves
3 large carrots, cut into 2-inch pieces
4 cloves garlic
3 stalks celery, cut into 2-inch pieces
1 large onion, cut into 2-inch pieces
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2 tablespoons butter
2 cups diced carrot
2 cups diced celery
1 cup diced onion
2 tablespoons salt
1 teaspoon ground black pepper
8 ounces dried egg noodles (I usually use 16 ounces of noodles)
Optional: (I add chicken base to make it richer)
In a large Dutch oven or stockpot, combine chicken, water, parsley sprigs, bay leaves, carrots, celery, garlic and onion. Bring to a boil over high heat; reduce heat and simmer, uncovered, for 1 hour or until chicken is tender. Cool chicken slightly; remove and discard skin and bones. Chop chicken into bite-size pieces; set aside. Strain broth, discarding solids; set aside. In a Dutch oven, melt butter over medium heat. Add diced carrot, diced celery and diced onion. Cook for 8 minutes, stirring frequently until vegetables are tender. Add reserved broth, salt and pepper. Bring to a boil over medium-high heat. Add noodles and cook for 10 minutes or until noodles are tender; add chicken.
**This soup is usually not as good frozen because the noodles become a little mushy.
**This make a large pot of soup. You may need to add canned chicken broth or water with chicken paste or bouillon later when re-warming.