Homemade Chicken Noodle Soup

Ahhh…..Homemade chicken noodle soup….it’s guaranteed to warm the belly and soothe the soul. On a cold winter’s day, this is the ultimate in comfort, like wearing warm fuzzy slippers. A big pot of this bubbling on the stove fills the house with that great chicken broth aroma and it immediately brings me back to my Mom’s kitchen when she would make this. We had it a lot when I was growing up because it was cheap, very filling and everyone absolutely loved it!

Not only is this an incredibly delicious soup, science has recently proven that chicken soup has anti-inflammatory properties that can actually help ease the common cold and a lot of what ails you! What a great way to heal.

I make this soup a lot…pretty often actually and it is one of my all time favorite go to dishes. My kids also make it now….have to keep this tradition going… The broth is packed with flavor, the chicken pieces are tender from the poaching method and the noodles are thick and luscious. It’s really, really hard to eat just one bowl of this chicken noodle soup….and I rarely do.

So, if you know someone who is feeling under the weather, they will be forever grateful for a nice big bowl of this wonderfully warm, satisfying soup……No? No one sick?…. Well then, this is perfect for that cold, rainy Sunday afternoon….put on a big pot of this stuff, curl up with a good movie and enjoy the comfort….and chill….ahhhh…

Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8+
Difficulty: easy

Ingredients:

1 whole chicken, approx. 3 lbs
2 medium onions, chopped
2 cups celery, sliced
3 garlic cloves, chopped
1 tsp poultry seasoning
2 -3 bay leaves
2 chicken bouillon cubes
1 package Kluski noodles, or wide egg noodles

Directions:

Get a big old stock pot out and put the whole chicken in, fill with water till just covering the chicken. Turn the fire to high and add the chopped onions, garlic, celery, poultry seasoning, bouillon and bay leaves. I usually add about 2 teaspoons each of salt and pepper at this time…you can always add more later, but don’t skimp on the pepper. Bring this to a good rolling boil for a couple of minutes and then turn the fire down low and simmer until chicken is tender…about an hour or so depending on the size of the chicken. Poaching the chicken at a slow simmer helps keep it moist.
Also, make sure to use a whole chicken or pieces… please do not use boneless, skinless chicken. It just will not turn out the same. These old classic soups need the chicken skin and bones to create this amazing broth….trust me on this!! Please. I have even added a bit of butter to the pot if the chicken doesn’t seem to be fat enough! Old hens make really great broths too.
When chicken is done, remove it from the broth and let cool. De-bone and cut into bite size pieces. When the chicken is cool, add the Kluski noodles to the broth and cook till almost done and then add chicken back to pot. Simmer for a few more minutes and season to taste.
Now, I use Kluski noodles which are thicker than regular egg noodles and have a better texture and taste, IMO…also because my Mom used them, so I use them…it just kinda is what it is…but they’re worth it. You can find them with the regular noodles. Also, I make this broth and use orzo in place of the noodles sometimes and it is fantastic. Love orzo…the little pasta that thinks its rice!!
And….I usually make this in a big pot on the stove, BUT I have been known to put a chicken, along with all the seasonings and 2 cups of water in the crock-pot and then finish everything when I get home. Once done, carefully remove the chicken to a plate to cool and transfer the broth to a big pot…you may need to add a little water, and then cook the noodles and add chicken pieces. SO good either way!!!