Simple is best most of the time in the kitchen. This basic, homemade chicken noodle soup is delicious and beloved by all ages. It seems that most every culture in the world has a version of chicken soup and for good reason–it is comforting, delicious and healthy.
The greatness of this dish comes from the homemade stock and fresh herbs. Don’t be afraid of homemade stock. It is as easy as putting a chicken in a pot, adding water and a few veggies and herbs and letting it simmer for a couple hours. Done. Easy. Delicious.
|Simple Chicken Noodle Soup||
- 1 chicken, whole
- 2 bay leaves
- 2 yellow onions (1 quartered, 1 diced)
- 5 stalks celery (2 big dice, 3 small dice)
- 5 carrots, peeled (2 big dice, 3 small dice)
- 1 pound egg noodles
- 1 TBLS fresh parsley, chopped
- 1 TBLS fresh thyme, chopped
- generous amount of salt and pepper
- big handful of fresh parsley, thyme, dill, tarragon–whatever you have on hand
- 1 TBLS olive oil
- 1 leek, diced
- Put the chicken in the pot. Add 1 bay leaf, yellow onion (quartered), celery (big dice), carrots (big dice) and big handful of fresh herbs. Fill the pot with water so that the chicken is covered. Add a few big pinches of salt. Simmer gently for 2 hours.
- Skim any foam off of the top of the pot periodically.
- Meantime, in a separate pot, saute the onion, celery, leek and carrot gently in the olive oil.
- After 2 hours, remove the chicken from the pot. Discard the vegetables that cooked with the stock. Set aside until it is cool enough for you to pull the meat off of it. Remove the meat and tear it into smallish pieces as you go.
- Add the chicken meat, bay and chicken stock to the sauteed vegetables. Bring to a boil, add the noodles and cook until the noodles are just barely cooked. The noodles will continue to cook in the hot stock if the soup sits, and you don’t want to turn them to mush. Season generously with salt and pepper.
- Sprinkle with herbs and serve.