Are you craving a warm, comforting bowl of goodness? Look no further! This chicken noodle soup recipe, elevated with the richness of homemade bone broth, is the ultimate soul-soothing meal. It's surprisingly easy to make, perfect for a chilly evening, and packed with flavor that will leave you feeling nourished and satisfied. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to be accessible and enjoyable. Let's dive in and create a delicious, healthy meal together!
Ingredients:
This recipe makes a generous 8-10 servings. Feel free to halve it if you need a smaller batch.
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For the Bone Broth:
- 1 whole chicken (about 3-4 pounds), or leftover roasted chicken carcass
- 12 cups cold water
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, quartered
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 teaspoon sea salt (or to taste)
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For the Soup:
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 8 cups homemade bone broth (or store-bought low-sodium broth)
- 1 cup egg noodles
- 1 cup cooked chicken, shredded (from the bone broth chicken, or leftover cooked chicken)
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
Making the Bone Broth:
- Combine Ingredients: Place the whole chicken (or carcass), water, carrots, celery, onion, garlic, peppercorns, bay leaf, and salt in a large stockpot or Dutch oven.
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 6 hours, or up to 24 hours for a richer broth. Skim off any foam that rises to the surface during simmering.
- Strain: Once simmered, remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth lined colander, discarding the solids. Set aside. Once the chicken is cool enough to handle, shred the meat and set aside for later use in the soup.
Making the Chicken Noodle Soup:
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, celery, and onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Noodles: Pour in the bone broth and bring to a boil. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, until tender.
- Combine Ingredients: Stir in the shredded chicken and parsley. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve hot.
Tips for the Best Chicken Noodle Soup:
- For a deeper flavor, roast the chicken before making the broth.
- Don't be afraid to experiment with other vegetables in your broth, such as parsnips, turnips, or leeks.
- If you don't have time to make bone broth, you can use store-bought low-sodium chicken broth instead.
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.
- Add a squeeze of lemon juice before serving for extra brightness.
Variations:
- Spicy Chicken Noodle Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup.
- Chicken Noodle Soup with Vegetables: Add other vegetables like peas, green beans, or corn to the soup during the last few minutes of cooking.
- Creamy Chicken Noodle Soup: Stir in a dollop of heavy cream or crème fraîche before serving.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 Protein: 20-25g Fat: 10-15g Carbohydrates: 20-25g
This recipe is a fantastic example of easy recipes and healthy meals, perfect for a quick dinner idea. Enjoy the delicious flavors and comforting warmth of this homemade cooking masterpiece! It's truly one of the best recipes for a reason!