Unfortunately, my house was hit with a “nasty germ” (as my two year old says) last week. Fortunately, it hit everyone in the household except me. While trying to avoid the bug while also caring for my loved ones, I turned to food – shocker, I know. And what better, albeit cliche, way to cure the ill than with homemade chicken noodle soup. Rich broth, tons of veggies and pillow-like noodles – just what the doctor ordered.
Classic Homemade Chicken Noodle Soup
- 3 bone-in split chicken breasts (about 3 1/2 pounds total)
- 2 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 head of garlic, halved
- 7 – 8 sprigs fresh thyme
- 2 bay leaves
- 1 tsp. whole black peppercorns
- 3 tbsp. extra virgin olive oil
- 3 stalk celery, diced
- 3 carrots, peeled and cut in “half moons”
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 tsp. chopped fresh thyme
- 1 tbsp. chopped fresh parsley
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 8 ounces extra wide egg noodles
- For the Chicken Stock:
- Place all the ingredients in a large stockpot over medium heat. Add just enough water to cover the chicken. Simmer over medium heat for about 45 minutes, until chicken is done. Skim any foam or impuriitities that rise to the top. Take off heat and remove the chicken. Skim the stock into another pot using a strainer lined with cheese cloth. Discard the vegetables solids.
- When chicken is cool enough to handle, remove from bone and shred. Discard skin and bones. Set stock and chicken aside.
- For the Soup:
- Add oil to a large soup pot over medium heat. Add celery, carrots, onion, garlic, thyme and parsley. Season with 1 tsp. of salt and 1/2 tsp. black pepper.
- Saute for 5 – 7 minutes until vegetables have softened.
- Add stock and bay leaves. Bring to a boil and then reduce to a simmer.
- Add chicken and noodles. Simmer for 5 – 7 minutes until noodles are cooked and everything is warm throughout.