Easy Family Recipes: Chicken Noodle Soup

Chicken Noodle SoupKeep things comfy this week with made-from-scratch chicken noodle soup. Nothing feels cozier than a steaming bowl of real chicken noodle soup. Preparing broth from a whole chicken is super easy, but if that's more than you want to handle right now, substitute two 32-ounce containers of low sodium chicken broth instead. Pre-cook your noodles before adding to your soup (just a few minutes before serving) so that they don't continue to absorb the broth and make a thick, hard-to-eat mess instead of a brothy soup. Warm some bread to serve along side and you've got an comforting winter meal at the ready.

Chicken Noodle Soup

Broth:

  • 1 small whole chicken (3 pounds), liver and innards discarded
  • 2 1/2 quarts cold water
  • 4 carrots, peeled and cut into bite-size pieces
  • 2 onions, peeled
  • 2 celery stalks with leaves, cut into 4 pieces
  • 6 cloves garlic, peeled
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns

Soup:

  • 1 cup small pasta, cooked
  • 1 cup frozen peas, thawed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.

Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.

Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Rough chop cooked onions, if desired.

To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.

Recipe courtesy of National Chicken Council

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