Tuesday, April 19, 2011

Chicken Noodle Soup

Can I just tell you how much I love Homemade Chicken Noodle Soup?  I like my recipe so much more than, say, Kneaders or any other restaurant.  I grew up with my mom making this wonderful soup.  Finally in college she gave me the recipe and I was able to make it for myself.  Though I loved her recipe, I have made a few changes and have made it my own.  I don't know if anyone else would rate it this high, but I love it!  I rate it a 5!

I love this soup!

I usually use bone-in chicken thighs (w/o the bone it gets too dry and rubbery) but, this time I tried out leg quarters because it was a great price, it worked just as great.  I like using this type of chicken because it's not as dry as chicken breasts.  My mom likes to use chicken parts.  Cover about 4 lbs of chicken w/ 32 oz of chicken broth and cover w/ water.

Simmer for about 45 min. - 1 hr.  Look at that yummy chicken broth!  Sometimes, if I'm in a hurry, I like to just buy a rotisserie chicken, take off all the meat and add into soup.  It doesn't make the yummy homemade chicken broth, but it still tastes great!
**Or use a rotisserie chicken, take off skin and shred.  Place chicken and juices (at the bottom of chicken container) in water along w/ cooked veggies.  This is a great step if you want to cut out the cooking of the chicken part.

Take the chicken out of the broth.  Cut up broccoli, onion and carrots. 

Add noodles and veggies to broth and cook until soft.  About 20-30 min.  (this is what it looks like if you're using a rotisserie chicken.)

Take off the skin and shred chicken off the bone.

Mix in the chicken and heat for another 10 minutes.

Yummy!!!  I like to serve w/ Rhodes rolls fresh out of the oven.  Tastes great as left overs too, just add a little more water and reheat on the stove.

So you want my recipe?  Here ya go...

Chicken Noodle Soup


4 lbs Chicken Parts
32 oz Chicken Broth
8 oz Egg Noodles
2 Stalks of Fresh Broccoli (I use to always use frozen, but I found fresh holds up so much better!)
1 Small Onion
12 oz Petite Carrots
8 oz Peas
Salt and Pepper to taste

Place chicken parts into a 6 quart pot, cover with chicken broth and water.  Bring to a boil and simmer for 45 min - 1 hour until completely cooked.  Take chicken out and remove skin, shred chicken off the bone and set aside.  Cut carrots, onion and broccoli florets.  Add into broth, along with peas and noodles (you are welcome to add any other vegetable you like as well, such as celery).  Bring to a boil and simmer until carrots are soft, about 20 minutes.  Add in shredded chicken and heat for another 10 minutes.  Generously salt and pepper to taste.  Serve with rolls.  Enjoy!


Jennae Thomas said...

Just made this for dinner. Huge success. Next time I'll try that homemade bread recipe from relief society with this.

Brittany said...

Glad it was a success! And that bread would prob go perfect! I justified this soup last week, yum!