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.
Shred chicken and add to broth.
Add pasta. Cook until pasta is tender.
Serve to happy family!
- 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)
- 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!
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This is EXCELLENT The next day!