Homemade Chicken Noodle SoupAngie McGowan
Yesterday I shared with you some great drinks to help fight off a cold. Today I wanted to share grandma’s penicillin, a.k.a. homemade chicken noodle soup. This is my own version of the classic recipe. I also have another version that uses wide egg noodles and mushrooms you can find here. And I have a special recipe for chicken and dumplings that I make when my family is sick and I feel well. They love it, but I only have the energy to make the homemade noodles when I’m not under the weather.
You can also make this soup in the crock pot. I almost always do. To convert this recipe for the crock pot, simmer the chicken and vegetables on low for 6 – 8 hours. Remove chicken and pick from bones and remove skin. Add chicken back to crock pot and turn to high. When broth and chicken is simmering, add noodles. Keep on high and cook noodles until tender, about 20 minutes. Then turn crock pot to off, so the noodles don’t cook to pieces.
Chicken Noodle Soup Recipe
2 lbs chicken things
1 large onion, chopped
2 cups chopped celery
2 cups chopped carrots
1 tablespoon dried Italian herbs (oregano, basil, rosemary, marjoram)
3 cloves garlic
salt and pepper
About 4 quarts chicken stock, more or less depending on how much broth you like
1 lb skinny egg noodles
Preheat a large soup pot. Salt and pepper chicken. Drizzle with olive oil. Brown chicken on each side. Add onions, celery, carrots and garlic. Add chicken stock and herbs. Bring to a boil and turn to a simmer. Simmer on low for 2 – 3 hours, or until chicken is completely done and falling off the bone.
When chicken is done, remove from pot and place on a plate. Remove skin and pick meat from bones. Discard skin and bones and add meat back to pot. Bring chicken broth and chicken to a boil over high heat and add noodles. Cook for 12-15 minutes, or until noodles are done.
Turn heat off when noodles are done and remove from heat.