Homemade Chicken Noodle Soup Recipe

Homemade chicken noodle soup is exhausting. I got tired just by looking at the pictures for this post. But my body was craving it and my granny taught me to never ignore anything your body wants. She also said this pertained to potato chips and chocolate, so I’m not very sure how valid her claim is. I winged this recipe and ate it all up. Bonus was that I had soup for days after. Bonus squared was that after eating chicken noodle soup all day for days, I ended up losing weight without even trying.

Why homemade soup versus canned? There is a lightness and freshness to it that you can’t get from canned food and it’s great knowing exactly what is going into your meal. When I have time, I try to make as many things from scratch just because it feels better for my body. I don’t feel right just eating processed foods all the time.

Ingredients

1 whole chicken ( I bought one that was cut up already at around 4 lbs.)

4 celery stalks

2 carrots

½ big onion

Small handful dried parsley

Salt to taste if you want

Fresh cracked pepper if you want

½ LB of pasta (I used

Optional extras: sliced veggies such as onion, carrots, celery, etc

Now What?

Get a pot that will fit all these ingredients and more. Boil enough water in it to cover the chicken.

Place the chicken in the boiling water. Boil it for five minutes. Take the chicken out and put to the side. Discard the water and wash the pot out. Why? We take this first stop to get rid of all of the nastiness on the chicken.

See:

 

Gross, right? I do this with ribs too when making rib soup.

Now put the chicken, onion, parsley, carrots, celery and parsley in the pot and cover with water. When the water boils, boil for 20 minutes and lower to a simmer. Simmer for 2 hours. During this process I leave a lid on the pot that is slightly askew to let steam out.

Turn heat off under pot.

Now, take out the chicken and let it cool a little so that you can use your fingers on it. Discard the skin. Take all of the meat off the bones and pull/break into bite size pieces. Put all of the bones back in the pot and simmer for another two hours. The bones will add a richness to your soup.

 

After two hours, strain the broth into a big bowl. Discard bones, celery, carrots, onion and parsley. Put the clean broth back into the pot. Throw the chicken meat back in and any veggies that you want in your soup. P doesn’t like celery or onion chunks, so I only used sliced of onions. When the vegetables are tender, add in your pasta and cook till the pasta is done.

Note: Our pipette pasta kept getting bigger and bigger for the days after we cooked it because we kept it in the soup. If you have the room in your fridge, cook the pasta separately, and just add it in whenever you have soup.

-Joyce Huang