Chicken Noodle Soup


Chicken noodle soup is a staple in our house.  I have made it for friends and neighbors and everyone loves it. 


The recipe is easy and you can't beat a pot full of chicken noodle soup. 


Ingredients

  • 2 tablespoons olive oil
  • 1 TB butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 rotini noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • basil, thyme, 1 handful fresh parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil and 1 TB of butter. Add the onion, garlic, carrots, celery. Cook and stir for about 10 minutes, until the vegetables are softened and slightly browning. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer until tender. Add in the shredded chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper, thyme, basil, bay leaf. Sprinkle with chopped parsley before serving.



Chicken Stock:

  • 1 package of chicken thighs (6 pieces)
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 1 large white onions, quartered
  • 1 head of garlic, halved
  • 1/4 tsp thyme & basil
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in water (about 16 cups) Toss in the thyme, basil, 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.

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 bowl.

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.