My Experience: The Comfort of Homemade Soup
Chicken noodle soup has been my ultimate go to comfort food since forever. Simmering a whole chicken with fresh herbs and vegetables together is a magical thing, and can fill your house with a mouthwatering aroma. When I made it first time on a cold night, I remember I made pure joy: A bowl full of rich flavourful broth, tender chicken, and boiled noodles. It’s my go to recipe for cozy nights, gatherings, or my go to when anyone in the family needs a little extra care since then.
Whole chickens are great — here’s why.
Rich Flavor: Simmering an entire chicken infuses it with more juice and nutrients and a deep flavorful broth.
Economical: Pre cut pieces often don’t beat out a whole chicken.
Versatile Leftovers: If you have leftover chicken meat or bones, you can use it for other recipes such as sandwiches or stock.
Whole Chicken Homemade Chicken Noodle Soup
Ingredients:
Cleaned, giblets removed, 1 whole chicken (3–4 lbs)
Eg enough water or chicken stock to cover the chicken.
2 large carrots (sliced) (Adds sweetness and texture and prevents veggies from being overly cooked.)
For a classic soup flavor: 2 celery stalks (sliced.)
(Aromatics for the broth.) 1 medium onion quartered
(garlic cloves, 3, smashed) Optional (for depth of flavor.)
Add 2 bay leaves (it adds subtle herbal notes.)
2 sprigs fresh thyme (For a classic touch.), or 1 teaspoon dried thyme
3 tbsp olive oil, or to taste
salt and black pepper to taste
Egg noodles, or pasta of choice, Cooked separately or direct in the soup. 2 cups.
To garnish (Optional, for freshness.) chopped parsley or dill.
Instructions:
Prepare the Chicken and Broth:
Put the whole chicken into a large stock pot. You add them – water or stock, onion, garlic, bay leaves, thyme.
Cook on the boil until it reduces to a gentle simmer. Any foam that forms on top needs to be skimmed off.
Simmer the Broth:
Simmer, with the lid on half, 1 to 1.5 hours until the chicken is tender and broth is flavorful.
Remove and Shred the Chicken:
Transfer the chicken from pot to a plate to cool slightly.
Chop the meat into small pieces breaking down the skin and bones (or keep them to juice later).
Add Vegetables:
If you desire to strain the broth, then do it and return it to the pot.
Once you’ve added this to the broth, sit it back over medium low heat, and then let it simmer until tender (about 10 minutes).
Cook the Noodles:
You can add noodles directly into the soup itself, or cook them separately so they don’t become mushy.
Combine and Season:
Add the shredded chicken back to the soup.
Add some salt & pepper according to your taste.
Serve:
Finish the soup by ladling it into bowls then garnishing with parsley or dill for some extra freshness and punch.
Chicken Noodle Soup Tips
Don’t Overcook the Noodles: While adding them toward the end will keep them firm, if cooking directly in the soup, add them.
Customize the Herbs: For more herbal notes add rosemary, oregano, or sage.
Use Homemade Stock for Richness: Homemade stock can’t be beat for added depth if you have time.
Add Greens: Just before serving stir in spinach or kale for additional nutrients.
Variations to Try
Creamy Chicken Noodle Soup:
Made creamy by adding ½ cup of heavy cream or coconut milk.
Spicy Chicken Noodle Soup:
If you’d like some more heat, add a pinch of chili flakes, or dash of hot sauce.
Lemon Herb Chicken Soup:
Then, squeeze in fresh lemon juice and sprinkle with dill for a tart flavour.
Gluten-Free Version:
Or have a hearty substitute with rice, or use gluten free noodles if you’re not gluten intolerant.
Nutritional Benefits
Protein-Packed: Whole chicken is loaded with high quality protein to power the muscle and repairs it.
Rich in Vitamins: Full of vitamins A, K, and C, carrots and celery help improve immunity.
Low in Fat: The soup remains light and heart healthy by skimming some fat from the broth.
Why This Recipe is the Perfect Why for Every Occasion
Herein lies the experience and a meal: chicken noodle soup, made with a fresh cut whole chicken. The love and care put into the dish of simmer where sauce is truly luscious and the sweetness of the corn shreds down into the loved of cold wheat pasta made for the perfect combination and a mouthful of yumminess. This soup is timelessly a great excuse to make soup whether you’re feeling under the weather, having a dinner, or just craving comfort.
“I wonder if you’re making chicken noodle soup in a favorite way.” In the comments below, share your tips and tricks!”
IF YOU WANT , YOU CAN VISIT MY Recipe
