Chicken Noodle Soup
Originally written and published October 22, 2008
Two days ago, I received a call that one of my Auntlings had requested my chicken soup. This particular one, my nephew Austin, joins in with all the others in being devotees to this particular chicken noodle soup. Honestly, I didn’t think it was that special when I came up with it. I just wanted to make a simple chicken soup that my kids would like. Thus no visible onions or bits of celery because we hide those in the broth!
I hit on something though, because every time I mention making it I get an enthusiastic “YES!” from my son and that raised eyebrow grin from my husband. Even Katy, who is currently vying for the record of worlds pickiest eater, loves this soup. I try to always make plenty because it seems the family lines up at my door with soup bowls in hand so I just send it around to all of the houses! Its really very simple by design because y’all know how I like to keep things good and easy!
Here we go: Carrots, celery, onion……..poultry seasoning, noodles…………and a fryer.
I like to get the whole carrots and whole celery stalks if I can because they just taste better in my broth! For the noodles, I get this particular brand that I find in the Mexican food section at Wal Mart. They are teeny tiny shapes and I usually get the alphabet ones because the kids really like those. An entire bag of these is just 25 cents! The great thing about them, too, is that they don’t get all mooshy in your soup. they just kind of get cooked and then stay wonderful.
Now, cut all of the tops and ends off of your carrots and SAVE THEM, we’re going to use them to make our broth. Then take one carrot and cut it into sections to add to the tops.
Cut up your celery just a bit, this is going in the broth as well.
My celery was actually partially frozen and about ready to be thrown out due to that, perfect for recycling into soup!
Quarter your onion. There is just no need to put a lot of attention into these because they are only for the broth.
Toss your carrot tops and ends, celery, and onion into a large pot with your chicken.
Cover with water and bring to a boil. Once its brough to a boil, lower the heat a bit and cook until it cries “uncle!”. Seriously, cook this for SEVERAL hours. This is going to make a good, rich broth. I cooked mine for four hours.
See? That chicken and those veggies have given up the ghost!
Now take that chicken out and set it aside. I just put mine in a 9×13 pan and let it cool a bit so I can get the chicken off and shred it to add back.
Discard all vegetables and reserve the broth.
Peel and chop up carrots and add to broth. Cook until tender, but not mooshy.
Add two tablespoons of poultry seasoning.
Add salt and pepper to taste, I usually add about two teaspoons of salt and skip the pepper altogether for this.
Stir.
Shred chicken and add to broth.
Add pasta. Cook until pasta is tender.
Serve to happy family!
Ingredients
- Whole fryer
- 5-6 carrots with tops
- 5-6 stalks celery
- 1 onion
- 1 bag small pasta shapes
- 2 Tablespoons poultry seasoning
- salt and pepper to taste (I use about two tsp salt, no pepper)
Instructions
- Cut tops and ends off of carrots, toss in stock pot. Coarsely cut up celery, add to stock pot. Cut onion in fourths and add as well. Top with chicken and cover in water. Bring to a boil and lower heat, simmering for several hours. Remove chicken and discard vegetables, reserving broth in pot. Peel and chop up remaining carrots and add to broth, simmering until tender. Add seasonings. Shred chicken and add once carrots are tender. Add pasta and cook until done. Serve!
2.2
http://www.southernplate.com/2008/10/chicken-noodle-soup.html
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This is EXCELLENT The next day!
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Posted by Christy Jordan
on Oct 22 2008. Filed under Chicken, Main Course, Soups and Stews.
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A really great tip for thought… next time you buy a rotisserie (sorry if that is misspelled) chicken, save the carcass, put it in a 350 oven with onion, carrot and celery pieces for about 35 mins. Then cover with water in a pot and boil the heck out of it… makes GREAT broth that is wonderful to freeze and pull out for recipes on the quick. Once again Christy, thanks for these wonderfully homey looking recipes!
Hubby is not feeling great and he always talks about how his Grandma makes homemade soup. So I have this cooking as I type. The broth already smells so good and it has only been on for about an hr!! I hope my picky kids will eat it!
We love homemade chicken noodle soup so much that whenever chicken leg quarters go on sale I always buy the big 10 lb bag (when I get lucky, 39cents a lb) and cook them up all at once, depending on how I am feeling, I may slow cook them, roast them or stew them, but however I fix them, I then just shred up all the meat and fill quart freezer bags. The broth gets cooled, de-fatted and Then also frozen in bags in the freezer. Whenever we want soup I chop up the veges, no kids to hide them from anymore, sometimes I add fresh mushrooms or fresh bell peppers if I have them on hand. Boiling the veges in the frozen broth (thaws really quickly) only takes maybe 20 minutes here. Then I throw in the frozen chicken, heat it through and add whatever noodles or leftover rice we have on hand. Always so yummy! and so fast that we can even make it after working late1
I made the “mistake” one night of making my mother-in-law’s homemade egg noodles for chicken noodle soup instead of anything out of the pasta aisle–now I have to continue! My husband took the leftovers to work the next day, and one of the women in the office swore she smelled fried chicken! It took him forever to convince her that it was the homemade chicken noodle soup!
Would love a recipe for the homemade egg noodles…. I can remember helping my grandmother on the farm making them, but i was so young have no clue how she made them but they were so very very good…any one have the recipie please send ….thanks
[...] Chicken Noodle Soup [...]
I can’t believe how easy this looks!! I’ve been looking for a chicken soup recipe for years!! I can’t wait to try it!!
Went to Wal-Mart last night specifically for the ABCs for this soup…and my Wal-Mart doesn’t carry them any more
Hi AMB! I think I have seen them at Dollar General!
is it just me or Did Lady Gaga pronounce ‘Way’ As ‘WAHAY’ in “Born This Way”?
This looks wonderful, although line another reader, I don’t have to worry about hiding the veggies. Still, to have that nutrient infused broth is a good thing and similar to what I grew up with. I don’t understand how people can just boil a chicken and call it broth. It HAS to have veggies in it, either removed or left in.
I plan to try this soon!
would you believe I was at Wal Mart looking for whole carrots and they didn’t have them. Just baby carrots! And no ABC pasta, but I did find little stars. So my soup is gonna be made with baby carrots and star pasta! Hope it’s good!
[...] of the leg quarters in a large stock pot, shred and bag the chicken, and then use the stock for chicken noodle soup or chicken [...]
I made this the other night and used dried basil,oregano and spaghetti noodles. It was sooo yummy. Should have tripled the recipe.
I ALWAYS use Orzo pasta or Acini de pepi (( teeny tinny little pasta balls, the kind that is found in Italian Wedding soup)). mY ADULT KIDS and THIER FRIENDS love my Chicken soup. I even have been requested to make it for my boyfriends deer camp!!!!!
How much water should I start with? Will I need to add water while cooking the broth?
This soup is wonderful! I made it last year and intend to make it again SOON!
I am so glad to hear that you like it Kerry!!!
This sounds great. I make chicken noodle soup often during cold weather. I have found if you cook the noodles separately, they won’t soak up a lot of the broth like they do when you put them directly from the package into the soup.
the soup was very good, but it seemed to have WAY to much poultry seasoning. a Tablespoon was very over powering. next time i am going to cut that down to 1/2 teaspoon. otherwise, this was an excellent soup. and it is very easy to make.
I am making this tonight. My 2 little kiddos are feeling under the weather but this should make them feel better.
I am so excited too that I ordered your cookbook and it should be here today! I cant wait! yay!
Just finished a bowl…I did cut back a bit on the poultry seasoning…prob used 1 tablespoon….it was excellent…I used little stars pasta…didn’t look like a whole lot when I added them…but boy did they swell…absorbed alot of broth…but.. cook and learn…will definitely make again…
Whoa………that sure is an overload of poultry seasoning, or is that a misprint? It would wipe out the chicekn flavor entirely. I make soup in the pressure cooker and cook it at least an hour instead of the 30 minutes they say you can make it, cooking it longer just makes the broth that much more intense flavored. I always keep the home made broth in the freezer especially for our damp southern winters, nothing warms the body and soul like hot chicken soup, but it has to be a high quality home made kind.
I wish someone would have told me not to add the whole entire chicken. Boil the noodles in the broth with the carrots and then add chicken accordingly. I only had a 3 pound chicken and it was WAY WAY too much chicken. I used 1 1/2 tablespoons of poultry seasoning and it was not too much or over powering.
Can I use chicken breasts instead of a whole chicken. No one in my family eats dark meat.