When my body is worn-out and achy, or I’m feeling a bit beneath the weather, I continually throw together a pot of this Homemade Chicken Noodle Soup. The aroma that fills my house as it cooks is honestly soothing to the soul, and the “from scratch” flavor just can’t be overwhelmed. There’s no bouillon right here oldsters due to the fact this broth is the real deal. But don’t worry, no matter being from scratch, this homemade hen noodle soup is extraordinarily simple and calls for little or no fingers-on time!
CAN I FREEZE THIS CHICKEN NOODLE SOUP
Absolutely! That’s honestly one in all my preferred elements of this soup. It makes a big batch, so I usually freeze approximately half of it for the one’s days when I’m in reality beneath the weather. A brief reheat within the microwave or in a pot and this soup right away makes me feel higher. To freeze this soup, first, divide it into single quantities, make certain it is chilled completely within the fridge, then transfer it to the freezer, for up to about three months.
WHY IS BONE-IN CHICKEN BETTER FOR CHICKEN NOODLE SOUP?
By the usage of cut-up fowl breasts (hen breasts that also have the bones and rib meat attached) you’re getting all of the taste and health benefits of the hen bones and connective tissue. If that sounds abnormal, just agree with me. The bones offer first-rate intensity to the broth’s flavor and the connective tissues ruin down and supply frame or a moderate richness to the broth. If you operate boneless hen breasts rather, your soup will definitely be lacking. And don’t fear, all those bones and connective tissue get taken out earlier than the soup is served. 😉
- 2 Tbsp olive oil ($0.32)
- 1 medium yellow onion ($0.37)
- 3 cloves garlic ($0.24)
- 1/2 lb. carrots ($0.49)
- 1/2 bunch celery ($0.83)
- 2 split chicken breasts, bone-in ($6.64)
- 1 tsp dried basil ($0.10)
- 1 Tbsp dried parsley ($0.15)
- 1/2 tsp dried thyme ($0.05)
- 1 whole bay leaf ($0.15)
- Freshly cracked pepper ($0.05)
- 2-3 tsp salt ($0.05)
- 6 oz. egg noodles ($1.00)
Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent.
While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and eight cups of water. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. The flavor of the broth will really pop once the salt is added.
Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot. Taste and season again with salt if needed (I didn’t need to). Serve hot!