cold day chicken noodle soup

February 1, 2013

prep time: 30 minutes       cook time: 1.5 hours       makes 6 servings

ingredientsDSCN4305

  • broth
    8 large bone-in, skinless chicken thighs (about 3 lbs)
    2 large onions, peeled and chopped
    2 carrots, cut into 1-inch pieces
    2 ribs celery, cut into 1-inch pieces (or substitute with another green vegetable of choice, i.e. broccoli)
    3 cloves garlic, smashed
    salt and pepper, to taste
    2 bay leaves
    fresh thyme
  • soup
    2 carrots, peeled and sliced
    2 ribs celery, sliced (or substitute with another green vegetable of choice, i.e. broccoli)
    2 chicken bouillon cubes
    1/2 tsp salt
    broad egg noodles
    1/4 c parsley, chopped

directions

  1. broth: in a large pot, combine chicken, onions, carrots, celery, garlic, bay leaves, salt, pepper, thyme and 10 cups of water.
  2. bring to a boil; reduce heat and simmer, covered, 20 minutes. remove chicken thighs to a cutting board and shred meat from bones. reserve meat and add bones back to pot. continue to simmer, covered, 45 minutes. strain broth into a second large pot. discard bones and other solids. remove the bones from the pot after the 45 minutes.
  3. soup: bring to a boil. add bouillon cubes and salt. stir in noodles and cook about 7 minutes or until noodles are tender. stir in parsley and reserved chicken. cook 1 minute to heat chicken.

source (my own photo above)

for the past couple of days, my husband has been fighting off a cold and it just so happens that i stumbled upon this recipe when i was helping my parents at their business. lying on one of their tables, there was a family circle magazine with a cover picture of different tasty-looking soups. i quickly flipped through the magazine and located the soups. i’ve always wanted to make homemade chicken noodle soup and this ended up being a great recipe to try.

i’ve seen broth being made on several cooking shows and never understood why the vegetables would be discarded after the broth is made. i just kept all the vegetables and simply removed the chicken bones… so i kinda skipped adding more vegetables to the broth.

i didn’t add enough water, so there wasn’t enough broth in the end. (i think i wanted to halve the recipe, so i only added 6 cups of water – the original recipe called for 12 cups – but then i changed my mind and forgot to add more water later.) i also didn’t use that much chicken; i only used 2 thighs because i like a more vegetable-heavy soup. and i used broccoli instead of celery because that’s what was available. as i mentioned previously, i’m not a big celery fan, but i wouldn’t have minded using celery for this recipe.

the soup itself was very hearty and very tasty and i made it just in time for the cold weather to return. it’s been unseasonably warm for the past week or so… nothing like warming your insides with some good ol’ fashioned homemade chicken noodle soup !

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