Homemade Chicken Noodle Soup

Cold and flu season is hitting New York state hard this year.  My husband started not to feel so well in the days before a job interview.  I made him some ginger tea and homemade chicken noodle soup.  It worked!  No more sore throat.  

 I've tried other chicken noodle soups in the past and while this requires a bit more work (you can substitute the homemade broth for store bought broth if you're short on time) it's so worth it in the end.  The broth is flavorful and delicious.

 

Homemade Chicken Noodle Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 medium carrots, cut diagonally into 1/2-inch-thick slices
• 4 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 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Boil egg noodles according to package directions in a separate pot.  Drain then set aside.  Pour in the chicken stock in with the vegetables and bring the liquid to a boil.    Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Add egg noodles into each bowl just before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 3 carrots, cut in large chunks
• 4 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, 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 storage container.

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.

Yield: 2 quarts 
Recipe Adapted From: Food Network