Recently my friend was sick, so I decided to whip up some chicken noodle soup to help her nourish and heal. I have made this recipe too many times to count for my husband when sick or craving something ultra comforting and soothing to the soul. This recipe won't let you down and just might disappear within minutes of making, at least, it does at our house!
I canNOT tell you the number of times that I have made this chicken noodle soup recipe. I honestly remember the first time that I made it, I ended up running back to the store to pick up double the ingredients to make AGAIN because my husband devoured the whole soup pot within hours. I was happy that he had an appetite after being sick for so long, and I am glad that his taste buds were working and pleased with the soup.
Because of the number of times that I have made this soup recipe, I can tell you that I have spent many hours perfecting the recipe and playing around with subtle ingredients to make this even more delicious than the Campbell's version. In addition to my confidence in this recipe, I can also advise purchasing double and maybe even triple the ingredients on this list, so 1. you always have on hand when the cravings strikes; and 2. if it is devoured before you can try it, you can make another batch, quick!
How to Make the MOST Delicious Chicken Noodle Soup
Prep Time: 1 HOURS
Cook Time: 2 -3 HOURS (the longer the better)
Cool Time: None
Assembly: 10 MINS
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Total Time: 4 HOURS and 10 MINUTES
Tools: Knife, Cutting Board, Large Soup Pot or Dutch Oven, Spatula, Soup Ladle (or measuring cup), Cheese Grater
Chicken Noodle Soup Recipe
For this recipe, I recommend moving slow. It is super easy to whip together in no time, but the longer that it cooks and the flavors meld, the better it tastes. I like to under cook the veggies when making the Mire Poux and then allow the broth with the chopped veggies to simmer for a couple of hours. While it's all simmering and the flavoring are marrying, I continue to adjust the flavors as needed. Also, it's even better for a second day, so definitely do leftovers, if you can.
Chicken Noodle Soup Ingredients: Most mportant tip: Measure with your heart. These ingredient measurements are all basic guidelines for the soup, but I totally reccommend tasting as you go and adjusting, even if I say 1/4 cup and you use 1/2 cup, that's totally fine!
3 16-oz organic chicken broth (I prefer homemade) + more as needed (or water)
1 TBS butter
1 large yellow onion
4 - 6 medium cloves garlic
2 stalks organic celery
2 bunches of organic carrots
3.5 pounds of chicken
1/2 - 1 cup whole milk or cream (I have changed up and actaully prefer the whole milk based on my husband's reaction) If they are sick and on meds, please omit as milk can upset the tummy with meds
1/4 cup nutritional yeast + more as needed
2 TBS - 1/4 cup coconut or regular aminos (Regular aminos are saltier than sweet from the coconut, so your salt amount will vary depending on which you use - I've used both and enjoy both.)
2 TBS Italian seasoning + more as needed (measure with your heart)
1 thumb of grated ginger (I always add this when sick, but you can omit for a more traditional recipe)
Lemon juice to taste (at least 2 TBS in my lemon-loving opinion)
salt and pepper to taste (less salt needed with the regular aminos)
1 1/2 packages of Egg Noodles
Extra: parmesan cheese rinds
Directions:
Preheat the oven to 350F.
Bake the Chicken. Rinse the chicken and add to an oven-safe bowl and cover with water. Ensure that there is enough water to bake the chicken in, and 1. not evaporate while baking and 2. have some yummy reserve rich chicken water left over for the broth. I usually pop these in and walk away for a literal dog walk or other errands and to-dos around the house. It's best when you can pull the chicken apart really easily, so depending on the thickness of the chicken about 1.5 - 2 hours. I have done max 3 hours, but that involved dog walks, so more a convience for me.
Make the Mire Poux. Dice your onions, celery, carrots and garlic.
To a hot soup pan with butter, add the onions and sautee until translucent. Next, add the celery and garlic. To avoid burning, add a 1/4 cup of broth or water, if needed.
Once the garlic is fragrant and the celery has cooked down a bit, add your carrots and cook until slightly tender.
Add the broth and cream or milk, if using. Give a stir.
Add the remaining seasonings - nutrional yeast, aminos, Italian seasoning, lemon juice and salt and peper. Give another stir to incorporate.
Bring the broth and veggies to a simmer. Add the cheese rinds, if using.
Bring back to a simmer and taste. If you need more saltiness or lemon juice or pepper, add and taste again.
Once the chicken is done, pull out of the oven and shred with fingers or forks depending on the temperature and timing of the above. Note: You can let the chicken cool and then start the soup base later in the day.
Add the shredded chicken to the soup broth. Give a nice stir and bring to a low simmer. Taste once more as the chicken will abosorb the flavors. Add more as you see fit.
When you are ready to serve and mere minutes from your planned dinner, add the egg noodles. This will take about 9-12 minutes to fully cook the egg noodles. Keep some extra broth on hand as the noodles will absorb the liquid.
Before serving, taste the broth and add more flavor as you see fit. The broth should taste as rich and balanced as when you first made the broth before adding the chicken and the noodles, so that is your flavor barometer.
Fridge and reheat for up to 3-4 days. you may need to add more broth if the soup thickens. Alternatively, you can only add the egg noodles to the broth as you crave a bowl of soup - heat the amount broth and veggies you desire on the stove and then add a serving of egg noodles for that batch. We have tried both ways, and honestly my husband doesn't mind the thicker soup as he thins out the soup with more chicken broth.
You can also freeze this recipe, but please note that as the soup sits, the noodles will absorb more of the liqiud and you may need to add more broth before reheating. We usually give enough space in the container to 1. for the ingredients to expand while freezing and 2. to add more liquid for a reheat.
I hope you enjoy this Chicken Noodle Soup Recipe! Please leave me a note and tell me what you think! Oh, and be on a look out for two more recipes that use this base but elevate the flavor with some in-season ingredients! Is your mouth watering yet?
All my light. All my love,
Jordan
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