Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Chicken Noodle Soup For The Soul

Yesterday was a damp, rainy, miserable day.  The perfect day for some homemade chicken soup. 

I’m a big soup eater and I could pretty much live on soup alone on a daily basis.  This is just one version of chicken soup that I love to make, but I have another version with rice that I will share with you another day.  I actually think the rice version is my favorite, but my family is more into the noodle thing.  No complaints from me. 

I use my homemade chicken broth for this recipe which you can check out here.  Make a huge vat of it and then freeze it in individual quart containers.  You will never want for chicken broth again. I promise.  Except for when you don’t remember that you used the last quart of it in a previous recipe and reach for it to find there is none left.  That’s when you run to the store and buy some. 

I roasted up some split chicken breasts on the bone by adding some salt and pepper, throwing them on a baking sheet and roasting at 350 degrees for an hour.  Once done, I removed the skin, allowed them to cool a bit, and then shredded about 1 to 1 1/2 cups of chicken for the soup.  You can use a leftover rotisserie chicken from the store, or any leftover chicken you have.  Do what works for you.

For this version I used the thin egg noodles, but sometimes I’ll use the wide ones as well.  Nobody has a preference for which noodles to use which makes life easier.

Serve this up with some grilled cheese sandwiches and you have a comforting meal on a cold fall day.

Chicken Noodle Soup:

  • 2 Quarts Chicken Broth, if store-bought, use low sodium
  • 1 to 1 1/2 Cups Shredded Chicken
  • 1 Large Stalk Celery, diced
  • 2 Medium Carrots, diced
  • 1 Small Onion, diced
  • 2 Cups Thin Egg Noodles
  • 1 Tbsp. Butter
  • Salt & Pepper, to taste

In a large dutch oven, heat the butter and then add the celery, carrots and onion.  Allow to soften but not turn brown.

Add the chicken broth, chicken, and salt and pepper to taste. 

Bring to a boil and turn down to simmer for about 20 minutes. 

Add the egg noodles and stir.  Here I turn off the heat and cover the pot.  After about 10 minutes I remove the cover and serve.  If you like a thicker soup, add extra noodles. 

Taste again for seasoning and add any additional salt or pepper you feel the soup needs.

Serve up in a bowl with some crackers and enjoy!


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