Homemade chicken noodle soup

IMG_2033When someone is sick what is the first thing people tell you to do. Rest and drink soup. Now the resting part is easy, but opening up a can of chicken soup… thats full of sodium. More likely to make things worse, but thats just my opinion. Homemade chicken soup is so much healthier and more flavorful, plus you control how much seasoning, vegetables, noodles, and chicken is put it. You can tweak my recipe to better fit your liking. I normally make my own egg noodles, but here is the quick method with remade egg noodles. Heres how I make it though.

  • Split chicken breasts
  • wide egg noodles
  • 1 small onion diced
  • half a bag of baby carrots cut up or 3 full sized carrots cut up
  • about a cup of chopped celery
  • olive oil
  • 2 32oz containers of chicken stock
  • salt & pepper
  • celery salt

So what I like to do is a little Mise en place beforehand. If your wondering what that is. Its a fancy French saying meaning “putting in place” or so this cooking show i saw told me. Basically means to prep and get things together before you go hard cooking. I get all my veggies diced up how I like them. I usually leave my carrots and celery bigger than the onions because I like my onions very soft and the carrots and celery to be soft but still have texture when you eat them and not fall apart. The size difference helps do that while your cooking.

IMG_2015Once your veggies are all done, get a stock pot or other large pot nice and heated up over medium-medium high heat with olive oil in it. You’re going to take those chicken breast and place them skin side down in the pIMG_2018ot. Its going to release so much flavor this way.

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Let the skin get a touch of color and flip it over. Your going to want to cook the chicken only about 4-5 minutes on each side. By no means is the chicken all the way cooked so please don’t think Im asking you to serve your family raw chicken. At this point once you’ve sorta got some chicken flavor into that pan take the chicken out and put it aside.

After that you may notice some pieces of chicken “leftovers” on the bottom on the pot. Its part of the flavoring and love, just use your spatula or wooden spoon to loosen them off the bottom so they don’t burn or stick there, which should be very easy.

IMG_2019Now add those veggies into the pan and cook them down. You’ll want to let them do their thing and stir occasionally for about 10-15 minutes. You’ll know when they change color.

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Place those beautiful chicken breasts on top of the cooked veggies and pour both containers of stock over them. I always prefer to use stock over broth as there is definitely more flavor there as stock is made more from the bones were a broth is mainly the meats. Ive heard the difference before described as a “fuller mouthiIMG_2026er feeling” and I definitely prefer it especially when its one of the star components of the meal. It makes a big difference. Ok.. Back to soup. Cover the meat with the stock and let them cook about 20 minutes.

Once the chicken has cooked about 20 minutes take the chicken out and put it on a clean plate. I stress clean, because the plate it was on before was while the chicken was still rare… I hope I don’t have to explain why having juices and yuck from the raw chicken on your cooked chicken is a bad idea. The point of the soup is to make you feel better and now get sicker lol. Well let the chicken cool now, and while its cooling the heat down to a simmer. Add in some salt, pepper, and celery salt to taste. Hubby loves pepper in his soup so I add extra. If it tastes kinda bland. Keep seasoning and tasting. Remember add a little at a time because when cooking you can always add more, and you can’t add less.

Once the chicken has cooled. tear it apart! throw out bones and the skin and add chunks of it to your soup. After you get all that chickeny goodness in there all thats left is to add the noddles! Bring it back to a boil, and add them. I use about half a normal pack of noodles but add as little or many as you like, be warned though if you add to many once they expand thats less stock as well as the noodles will absorb the liquid as it sits so you may want more stock on hand for just incase especially if you like a lot of noodles. Cook them about 5 minutes on a boil then turn off the burner and let it sit. The heat from the soup will finish cooking the noodles without overcooking them into a gross mush.

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Basically thats all you do! The flavor is incomparable and will have you asking yourself why you were eating soup from a can for so long! Its perfect for when you’re sick, a cold day, or you’re just in a soup mood. Hubby got so excited when he walked in the door, took a big whiff of the air and realized it was chicken soup. Threw his work bag on the ground and came over for a better look at dinner. I hope this recipe brings as big a smile to you and your families face as it does to mine! Enjoy!!

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