As homemade soups go, this is one of the more time consuming only because it is so simple in ingredients and thus each part must be the best possible. If you spend the time to make the stock and the noodles, then this recipe shines. If you used canned stock and bagged noodles, well, hey it’s marginally better than Campbell’s I guess.
The good news is the stock can be made well in advance and frozen and the noodles as well. So make them when you have the time, and then the rest is fast and simple.
- 3 bone-in chicken thighs
- 2 carrots, sliced
- 1 rib of celery, sliced thin
- 1/2 medium onion, diced
- 4 cups chicken stock
- 2 tbsp chopped parsley
- salt and pepper to taste
- one recipe of egg noodles
- Brown the thighs in a stock pot on both sides, in a tablespoon of olive oil, remove
- Add the carrots, celery and onion, until onion is softened and translucent.
- Add the thighs back to the pot and add the stock.
- Bring to a low simmer, cover and cook until chicken is done, about 1 hour.
- Remove the chicken to a plate to cool.
- Turn off the stock.
- Once the chicken is cooled, remove from bone and chop into bite-sized pieces.
- Return to the stock, and bring back to a rolling boil. Add salt and pepper to taste
- Add the noodles and reduce to a simmer, stirring occasionally until noodles are done, about 12 minutes or so.
- Add the parsley.
- Add a bit more stock (commercial is fine at this point) if the noodles suck up too much of the broth. Salt and pepper to taste
NOTES: You could fix dumplings but this would be a bit much.
SOURCE: Sherry Peyton
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