Healthy & Homemade: Chicken Noodle Soup

RH_RecipesThis bone chilling weather is the perfect time to make a big pot of delicious soup to keep you warm and fill your house with wonderful aromas. This recipe for Chicken Noodle Soup is the ultimate in comfort during the winter. Take a little time to make your chicken stock from scratch, you will thank us for it.

As always, support your local farmers by using locally grown produce. We love going to the State Farmer’s Market over by NC State University because it is open year-round and offers a great variety of options from fruits, vegetables, poultry and more. You won’t have any problem finding ingredients for this soup – enjoy!

Chicken Noodle Soup

Serves 4  /  Prep: 2-2 1/2 hrs   /  Cooking Time: 25-30 mins
Note: Prep time includes the making of chicken stock, if using store bought stock this recipe can be whipped up in 45 mins.

  • Ingredients:
    • Extra-Virgin Olive oil as needed
    • 4 Garlic cloves (minced)
    • 1 Onion, large (chopped)
    • 2 Carrots, medium (chopped into 1/2 inch slices)
    • 2 Celery stalks (chopped into 1/2 inch slices)
    • 3 Thyme Sprigs, Fresh
    • 1 bay leaf
    • 1/2 Teaspoon Red Pepper Flakes (crushed)
    • 2 Quarts Chicken stock (recipe follows)
    • 8 Ounces Egg noodles
    • 2 Cups Cooked Chicken (shredded)
    • Salt and ground black pepper
    • 2 Tablespoons Fresh Parsley or Cilantro (finely chopped)
  • Preparation:
    1. Over medium heat thinly coat the bottom of a large pot with olive oil
    2. Add garlic, onion, carrots, celery, thyme, bay leaf and red pepper flakes
    3. Cook for 6-8 minutes until vegetables are soft
    4. Add in chicken stock and bring to boil, stirring occasionally
    5. Add egg noodles, continue cooking until tender (about 5 mins)
    6. Add chicken, stir gently to combine all ingredients
    7. Simmer soup until thoroughly heated throughout
    8. Season to taste with salt and pepper
    9. Serve in bowls and top with parsley or cilantro

Homemade Chicken Stock

  • Ingredients:
    • 1 Tablespoon Butter
    • 2 Carrots (roughly chopped)
    • 2 Large Onions (roughly chopped)
    • 3 Celery stalks (roughly chopped)
    • 1 Whole free-range chicken (between 3-3 1/2 pounds, rinsed with giblets discarded)
    • 1 Head of garlic (cut horizontally, exposing all cloves)
    • 4 Sprigs Fresh Thyme
    • 2 Bay leaves
    • 8-10 Whole peppercorns
    • Water
    • Cheese cloth, strainer or sieve
  • Preparation:
    1. In a large stockpot, melt butter over medium heat
    2. Add carrots, onions and celery, cook until slightly tender (about 4 mins, do not brown)
    3. Add whole chicken to pot and fill with enough cold water to just cover the chicken and vegetables
    4. Add garlic, thyme, bay leaves and peppercorns and allow to come up to boil
    5. Once boiling, partially cover pot with lid and drop temperature to medium-low
    6. Continue to simmer, occasionally skimming the top to remove any “scum” that floats to the top, until chicken is cooked, about 1 1/2 hrs (use this time to prep the rest of the soup ingredients)
      1. If necessary, add water to the pot to keep the chicken covered
    7. Once cooked, remove chicken and set aside to cool so that the meat can be pulled
    8. Place a cheese cloth lined strainer or sieve on top of another pot to strain the stock removing the large solids and remaining spices
    9. Use stock immediately or cool down completely before putting in the refrigerator/freezer (1 week lifespan in refrigerator)
    10. Once the chicken is cooled discard of skin and bones, pull or shred meat to be used in soup, salads, etc.
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