We really enjoy trying new flavors, ingredients and dishes. But, there is just something about a good classic chicken noodle soup. It shouts out “welcome home” and warms the soul. Not the canned stuff. I’m talking homemade. But, homemade doesn’t have to be difficult or super time-consuming.
This Tyler Florence recipe is about as simple as it gets. He includes an easy chicken stock recipe, too, but we just kind of make our stock with whatever fresh vegetables and herbs we have in the kitchen, that are in danger of going bad. And we make it different every time…hence, no chicken stock blog post.
If you don’t have chicken bones or fresh veges stashed away in your fridge or freezer, substitute store bought chicken stock. To save time on busy weeknights, if you plan to use fresh homemade stock, do like we do…make and freeze your stock over the weekend, then take out what you need in the morning, an thaw it in the fridge while you’re at work. You can easily have this soup on your dinner table within 30 minutes.
And because you’re just working with chicken, vegetables and egg noodles, this dish is extremely healthy and light.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into ½-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1½ cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- ¼ bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the chicken stock and bring the liquid to a boil.
- Add the noodles and simmer for 5 minutes until tender.
- Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
- Sprinkle with chopped parsley before serving.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
- Cover and refrigerate for up to one week or freeze.