Classic Chicken Noodle Soup
Ahhh, the classic Chicken Noodle Soup. Growing up I always leaned towards the chicken noodle soup over the tomato soup when I was sick. I just loved the noodles in it. But as I grew older, nothing made me feel more queasy than the taste of aluminum soup. So, for all my sicko's out there - this is THE soup to get you feelin better.
And for all my cozy people - this is THE soup to bundle up with.
It all starts with the broth. I made mine from scratch (which you can find here) and just.... nothing beats it - honestly. You can absolutely use pre-made broth for this recipe but It just won't give the full effect. A great chicken noodle soup is one from scratch and THAT'S THA BOTTOM LINE.
My favorite thing to do with chicken noodle soup is to add celery leaves to it, right at the end. This is something my father did when I was growing up. When I was sick and we didn't have any canned soup on hand he would make me chicken broth from scratch and he would always add in celery leaves whole. It was just straight up broth - no chicken no veggies. I hated celery as a kid but I would eat the leaves? Maybe I had no idea at the time it was actually part of celery stalks. But it just was so good.
Lastly the noodles. I used extra wide egg noodles. I did contemplate the good ol' abc's but the wide noodles were just callin my name. A little tip for this - cook your noodles separate and add the broth to the noodles when ready to eat. If you mix the noodles into the broth and refrigerate (say, for leftovers next day) - the noodles will soak up the broth and then they become really mushy.
Now that Winter has fully arrived - keep warm with this soup and stay cozy my friends!
Classic Chicken Noodle Soup
yield: 4 servings
prep time: 10 minutes
cook time: 25-30 minutes
5 c Chicken Broth (+ more if you love a brothy soup)
2 Tbs butter
2 c chopped carrots
1 large onion chopped (about 2 cups)
4 celery stalks chopped (+ leaves)
5 garlic cloves smashed and roughly chopped
3 c chopped or shredded cooked chicken
Salt + Pepper to taste
Extra Wide Egg Noodles (I cooked 3 servings but add more if you love extra noodles)
In a large pot over medium heat, heat up your broth and bring to a low boil.
Meanwhile in a saute pan over medium high heat, melt your butter and then add in the carrots, onions and celery. (not the leaves)
Once the veggies are cooked through, about 15 minutes or so - add in the garlic and cook for another 5 minutes.
Cook egg noodles according to package and set aside.
When veggies are done, dump your veggies into your broth and stir and let cook for another 5 minutes.
Add in your chicken and since it is already cooked it just needs to be heated through - so add right at the end.
Taste for seasoning.
To serve place cooked noodles in a bowl and ladle over your chicken soup! Garnish with fresh celery leaves and some fresh cracked black peper.
why couldn't noodle soup ask out tomato soup on a date?
because it was Chicken.