The good news is, Spring is right around the corner!! The not so good news, Mother Nature gets a little crazy and indecisive this time of year! 70 degrees and sunny one day, 30 and snow the next. When this happens it seems to throw a lot of people into colds and sinus issues. Unfortunately, the flu season isn’t quite gone either.
My entire little universe has been under the weather lately so I dug out the biggest stock pot I own and got busy on some homemade chicken noodle soup that is sure to warm everyone’s insides and help kick those germs out!
I am going to post my actual recipe here, which is a little more time consuming, but worth it if you have time and energy. I am also going to share a couple of shortcuts to help cut time down if need be.
The key to this recipe is to use a lot of black pepper but isn’t necessary if you don’t like it that way. My granddaughter, Goose, actually loves it with the extra black pepper.
If you make a large pot of this soup you can freeze or can for later!
Chicken Noodle Soup:
1 whole chicken
2 lg containers chicken stock (I prefer low sodium)
1 bag egg noodles
3 medium carrots, peeled and sliced
3 stalks celery, sliced thin
1 medium to large onion, chopped
2 cloves garlic, diced
2 bay leaves
salt and pepper to taste (use as much black pepper as you can handle while still enjoying the soup if it’s for a cold)
- Place whole chicken, in large stock pot and just cover with water. Bring to boil then let simmer for about 1 hour.
- Prepare vegetables while chicken is cooking.
- Remove chicken from water and allow to cool enough that you don’t get burned while pulling it off the bones.
- Return chicken meat to pot.
- Add vegetables, bay leaves, garlic, salt and as much black pepper as you enjoy, but go heavy if this is for someone with a cold!
- Add chicken stock. You may not need both containers, depending on how strong your stock ended up being after an hour. It will vary by brand of chicken since so many of them are injected with liquids.
- Allow your soup to simmer for another hour, adding egg noodles in the last 20 minutes of cooking.
- Remove and discard bay leaves when your soup is ready to be served.
While this is a great recipe for the weekend, it is not realistic for a week night meal or if you are the one not feeling well and needing the soup! Here are a couple of tips to help save a lot of time and effort.
- buy a pre-cooked rotisserie chicken, remove meat, add to pot and use more packaged chicken stock.
- Use leftover chicken from a previous meal. (that is what I did this week, chopping chicken breasts into nice sized chunks.)
3. Instead of chopping your veggies, use frozen mixed vegetables. Your soup will still taste great if your veggie mix includes corn, green beans, etc.
Using these tips will cut your cooking time down to 30-40 minutes as opposed to 2-2.5 hours.