There is nothing better to make you feel better when you are sick and to warm your bones after a long winter day, than old fashioned chicken soup.   It is very easy to make and most likely you already have the ingredients right at home.  Homemade chicken noodle soup is so much healthier than the canned versions that you find in the grocery store. You can control that amount of sodium that goes into the pot, which is much less than store-bought versions.

Next time when you need that warming soup to get you through another cold winter day or to help your loved ones survive that never ending cold, try this recipe and you will make everyone smile!

Old Fashioned Chicken Noodle Soup Recipe

Mirepoix mixture - diced celery, onions, and carrots
Mirepoix mixture – diced celery, onions, and carrots
Homemade chicken soup simmering in the pot
Homemade chicken soup simmering in the pot
We use homemade egg noodles to our chicken soup
We use homemade egg noodles to our chicken soup
The perfect cold and winter buster - Homemade Chicken Noodle Soup
The perfect cold and winter buster – Homemade Chicken Noodle Soup

Ingredients:
8 cups Homemade Chicken Stock, or low-sodium chicken broth
2 skinless, bone-in chicken thighs
1 skinless, bone-in chicken breast half
2 cups sliced carrot
2 cups sliced celery
1 cup chopped onion
4 fresh thyme sprigs
1 bay leaf
3/4-1 pound uncooked medium thick egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions:

1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat; simmer 20 minutes.

2. Remove chicken from pan; let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones – save to make chicken stock later. (See How to Make Your Own Chicken Stock)

3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil.  Simmer for 10 minutes.

4. Add noodles, and simmer an additional 6 minutes.

5. Add chicken, salt, and black pepper; cook for 5 minutes or until noodles are done.

Enjoy!

Mary and Jim

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Classic Chicken Noodle Soup

Ingredients

  • 8 cups Homemade Chicken Stock or lower-sodium chicken broth
  • 2 skinless bone-in chicken thighs
  • 1 skinless bone-in chicken breast half
  • 2 cups sliced carrot
  • 2 cups sliced celery
  • 1 cup chopped onion
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 3/4-1 pound uncooked medium thick egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat; simmer 20 minutes.
  2. Remove chicken from pan; let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones – save to make chicken stock later. (See How to Make Your Own Chicken Stock)
  3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil. Simmer for 10 minutes.
  4. Add noodles, and simmer an additional 6 minutes.
  5. Add chicken, salt, and black pepper; cook for 5 minutes or until noodles are done.

Recipe Notes

Recipe courtesy of Old World Garden Farms

 

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