Easy Chicken Noodle Soup is perfect for these rainy, cold, and cloudy days 🙂
So sorry if you hate the sight of naked raw chicken…I just wanted to demonstrate how to make homemade chicken broth which makes this soup extra special good!
We call this chicken broth because(just in case you didn’t know) it is made from more meat than bones. I like to throw in carrots, onion, celery, parsley, whole peppercorns, salt, two bay leaves, & garlic. Let it cook until the chicken is falling off the bone. Remove that and then strain the solids from the liquid and store tightly covered in the fridge until needed. After it is cold a lot of the fat can be removed from the top before use. Although, I don’t always wait and do that step because there really isn’t that much fat in there anyway and it is good for flavor!
For chicken stock the carcass or really bony parts of the chicken are simmered for a good while to draw the gelatin from the bones. Sometimes I buy a whole chicken already cut up and the back and neck(eww) will be in there. They are both really great for making stock- just break a few of the bones and put them in the pot with assorted veggies, herbs, and seasonings and let it simmer a good 4-5 hours on low heat. Just be careful not to let the liquid cook out – I found that using a cast iron stockpot with a lid really helps with this.
I really love my retro copper bottom stock pot!
I really love these hand made pottery mugs! They are huge and good for soup or if its one of those days a really large coffee 🙂
Lets talk about this soup! The large egg noodles put it right into the comfort food category and the rich broth is wonderful during this terrible cold & flu season. If you need it in a hurry for your sick ones or just because you are hangry..use leftover chopped chicken or a rotisserie chicken and broth or stock from the grocery store. Chop a few veggies and it really only takes about 20-25 mins to make! Thats why I named it Easy Chicken Noodle Soup 😉
Easy Chicken Noodle Soup
Ingredients
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 cup onion, diced
- 3 garlic cloves, minced
- 6-8 cups chicken broth
- 1 tsp celery seeds
- 1 tsp sage
- 2 tsp course kosher salt taste test and adjust
- 1 tsp black pepper
- 3 cups cooked chicken, chopped
- 6 oz. wide egg noodles
- 1/2 cup half & half
Instructions
- Add first 9 ingredients to a large stock pot over medium heat. Simmer for about 10-12 minutes or until vegetables are tender.
- Stir in chicken and egg noodles. Cook until noodles are done. Remove from heat immediately to prevent noodles from overcooking.
- Stir in half & half. Stir 1 tbsp of flour into the half & half for a more creamy soup. Please taste test and adjust seasonings. If using unsalted broth the soup will need more than the 2 tsp.Â
