Homemade chicken noodle soup

[KrazE]

For anyone who wants to give this a shot, here is a step by step of how I make my soup:

First the ingredients:
2 carrots
½ white onion
1 celery stalk (not shown)
2 boneless skinless chicken breasts (but you can use skinless thighs)
1 clove garlic
½ tsp dried parsley
¼ tsp dried thyme
1 bay leaf
3 cups egg noodles
900ml chicken broth



I do not make my own chicken stock since it's not really cost effective for me. I get the 900ml broth containers for about $10 for a case of 6 at Costco.

Chop up the veggies & mince the garlic
In a large sauce pan, add 1 tablespoon of vegetable oil & turn on the burner to medium heat - add in the veggies & stir frequently for about 10 mins



Place the chicken into the pot



Add the chicken broth, and enough water to cover the chicken


Turn up the heat & bring to a boil. Once it gets to a boil, turn the heat down to a simmer and you will have some 'scum' to scoop from the pan that you do not want to leave in there


Once you have removed the scummy bubbles, add in your spices - do not stir anything at this point


Cover & simmer for 2 hours; check the soup at the 1 hour mark & add a bit more water to cover the chicken if necessary

At the 2 hour mark, turn off the stove & using tongs, remove the chicken, and fish out the bay leaf. Chop the chicken into bite sized pieces.

Add salt & pepper to the soup to taste before re-adding the chicken (make sure you stir it now).

Add the noodles, and turn on the stove to bring the soup to a boil. Once it has boiled, turn it down to medium-low, cover & let it cook for a few more minutes to cook the noodles.

Once the noodles are tender, your soup is ready!



You do not want to double this recipe unless you plan on feeding an army as this is more than enough for a family of 4 to have for a meal (add a side of grilled cheese even!), or for leftovers that you can freeze for quick & easy lunches.

Enjoy!

[Zonny]

Thanks! I <3 soup. I'd use skinless thighs, but maybe breasts, possibly in the crockpot, and with bones in them. Very easy to remove the bones later, and I think it makes for a richer broth.

[ssbean]

Thanks for the recipe. Love your step by step pics.

[Natalka]

So great of you to include pics!

I find that using only white meat doesn't give a rich enough broth... when I make chicken soup, it's not often, so I don't consider it a low-cal soup at all - it's a treat!

I use a whole chicken usually (use most of the meat for another meal another day), or six to eight legs/backs.

I fill my big corn pot 3/4 full of water, put in the chicken and get it started boiling. I add one onion, lots of carrots, about a dozen black peppercorns, a few Tbsp salt and that's it.
Boil for about an hour and a half. Remove the chicken and carrot pieces. I strain the broth into another pot, add the cooked carrots there.
In another pot, I boil the pasta (prefer to use fine egg noodles) - a package and a half is just right for the pot of broth.
I serve them separately - some of us prefer more noodles, some less.