This winter has been horrible for colds and the flu going around our home and the daycare. Despite all of my best efforts of cleaning and disinfecting, those germs keep getting us. After everyone in my household getting the stomach flu, I wasn’t sure what they’d all want to eat. So, I decided on the most known comfort food around – Homemade Chicken Noodle Soup!
We ate this soup all day long until it was gone after dinner time. It was light, flavorful and easy to make! Yes, there are a few steps involved, but nothing is too hard or too time-consuming.
Try this Homemade Chicken Noodle Soup the next time your family is feeling under the weather or if you just need a comforting meal to get you through the rest of the Winter blahs!
Homemade Chicken Noodle Soup
- 3 medium carrots peeled and sliced into 1/2 - 1 inch pieces
- 2 pieces of celery halved lengthwise and cut into 1/2 slices
- 1 bay leaf optional
- 2 quarts chicken stock recipe to follow
- 8 ounces of egg noodles
- Chicken cubed from stock
- 2 Tbs Salt or to taste
- Black pepper to taste
- Place pot from chicken stock over medium heat. Add stock, carrots, celery and bay leaf.
- Simmer until vegetable are tender.
- Add salt 1 Tbs at a time until desired taste is achieved.
- Add egg noodles and simmer until soft (about 5-8 minutes)
- Fold in the chicken and continue to simmer until heated through.
- 1 whole 3 -3 1/2 lb chicken - rinsed and giblets removed and thrown away
- 2 carrots cut in large chunks
- 1 large onion quartered
- 3 celery stalks cut in large chunks leaves included
- 3-4 cloves of garlic peeled and left whole
- 1 bay leaf
- Add chicken and vegetables to stock pot and add enough water until just covered - about 3 quarts
- Bring to a slow boil and reduce the heat to a simmer for about an hour or until the chicken is done and almost falling off the bone
- As it cooks - skim off any foam or impurities that comes to the surface
- When it's complete, remove chicken to a bowl or cutting board to cool. When it's cool, remove the chicken from the bone and cut into pieces and set aside for soup
- Carefully strain the stock through a fine sieve OR a strainer lined with a paper towel or coffee liner. The broth should be clear.
- Rinse the pot you used to make the broth to remove any remaining pieces or foam if you'll be using it right away OR cover and refrigerate for up to a week.