Old Fashioned Chicken Noodle Soup
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| Homemade Chicken Noodle Soup |
There is no better way to welcome Autumn than with a nice hot bowl of homemade soup. So in honor of the first day of Fall today, I made a big pot of this comforting, hearty soup. The thing that makes this such a great recipe to fall back on (no pun intended) is the simple list of ingredients. I almost always have these staples on hand and can throw it all together with very little effort.
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| Ingredients for Chicken Noodle Soup |
All you need is some chicken, broth, noodles, and a handful of onion, carrots, celery, parsley, and rosemary. That's it. Yes, I'm serious. Ok, I'm done talking to myself now.
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| Sautée Mirepoix in a stockpot with butter |
Start with the veggies. These three veggies, when used together are famous. They are referred to as a Mirepoix.
I threw about 2 Tablespoons unsalted butter (not shown in photo) in the stockpot and let it get bubbly before adding in the onions and sautéeing for about 3 minutes over medium heat. I added the celery and let that sautée for a few minutes before finally throwing in the carrots.
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| Chicken and broth added to stockpot |
Once the mirepoix has sautéed to the point where the onions and celery are translucent, add the chicken to the pot and top with the broth followed by enough water cover the chicken.
Add some crushed black pepper, fresh parsley and a small amount of finely chopped rosemary. Bring the chicken to a boil for about 5-10 minutes, then simmer, covered, until chicken is tender (about an hour or so).
Remove the chicken from the stockpot and set aside to cool. Allow the broth to continue to simmer on lowest setting covered.
When chicken is cool, pull off bone and and cut into bite-size chunks. Add the meat back into the stockpot.
Just about 10 minutes before you're ready to serve, bring broth back up to a boil and add noodles to stockpot. Allow to boil over medium low heat for about 10 minutes. If you let it sit too long with the noodles in it - even if the heat is turned off, the noodles loose their form and become mushy, so don't do that.
Oh yeah one last thing...serve this with fresh French baguette warm from the oven. It is the perfect accompaniment to this soup. You'll be glad you did.
Recipe For Old Fashioned Homemade Chicken Noodle Soup
Ingredients
4 large bone-in, skin-on chicken breasts
2 large onions, finely chopped
4 small stalks of celery, finely chopped
2 large carrots julienned, coarsely
1/2 cup finely chopped fresh parsley
1 teaspoon finely chopped rosemary
2 tablespoons unsalted butter
1 32 oz box of chicken broth
cracked black pepper, to taste
Directions
1. Add butter to large stockpot and heat over medium until it gets bubbly. Add onions followed by celery, followed by carrots and sautée until translucent.
2. Add chicken and broth to the pot followed by enough water cover the chicken. Add crushed black pepper, fresh parsley chopped rosemary.
3. Bring the chicken to a boil for about 5-10 minutes, then simmer, covered, until chicken is tender (about an hour or so).
4. Remove the chicken from the stockpot and set aside to cool. Allow the broth to continue to simmer on lowest setting covered. When chicken is cool, pull off bone and and cut into bite-size chunks. Add the meat back into the stockpot.
5. About 10 minutes before you're ready to serve, bring broth back up to a boil and add noodles to stockpot. Allow to boil over medium low heat for about 10 minutes
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