Homemade Chicken Noodle Soup

Chicken Noodle Soup

It’s cold and flu season in many parts of the country (including here, despite being 90 flipping degrees outside – in NOVEMBER), so I thought I’d share one of my favorite recipes (a Tyler Florence classic!) for Homemade Chicken Noodle Soup. Preparing a pot of this soup is a great lazy weekend activity that – depending on the amount of time and energy you’d like to commit – can be made considerably easier with the substitution of store-bought chicken stock. I love the ability to control the level of sodium in the stock – not to mention the incredible flavor of the homemade version – so go for it if you can!

HOMEMADE CHICKEN NOODLE SOUP

Yields: 2 quarts

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, cut into 1/2-inch-thick slices
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 2 quarts chicken stock (recipe follows)
  • 8 ounces uncooked egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Salt
  • Freshly ground black pepper
  • Handful fresh flat-leaf parsley, finely chopped (optional)

Chicken stock:

  • 1 whole chicken (approximately 3 to 3/12 pounds), giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 yellow onions, quartered
  • 1 head garlic, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

To make soup:

  1. 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.
  2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes, or until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through.
  3. Season with salt and pepper to taste, then sprinkle with chopped parsley before serving.
To make chicken stock:
  1. 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.
  2. Add 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 1 1/2 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.
  3. 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.
  4. 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.
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