Nothing beats homestyle chicken soup on a cold snowy day. The smells that fill the house while it cooks, the warmth that spreads through your body while you eat, or the satisfaction of dipping some homemade crusty bread in your soup.
This recipe dates back two generations, when my mom's mom would make it for them on a cold snowy day; and in Nebraska, there were a lot of them!
On days the days it snowed so much school would be closed, my mom would make this for lunch for us a special treat. Most days if we wanted soup for lunch it would be out of a can in our to-go thermoses (remember when those w
ere a thing!?). For those of you who don't know... there used to be these thermoses you could take in your lunchbox to school. It would come with a little cup (bowl) that would attach to the top that you could pour your soup into. I used mine so much that the thermo
s wouldn't seal anymore and it would just leak everywhere.
This recipe is super simple, but soooo good because everything is made from scratch, even the noodles if you so choose!
First you want to start out with a medium-sized pot. Add 4 1/2 cups of water, 1/2 teaspoon pepper, and 1 1/2 teaspoons of salt and bring it to a boil.
Add 1 carrot, that been peeled and sliced; 1 stalk of celery, sliced; 1/2 onion, chopped to the boiling water. This is going to be your broth you will use to make the soup later.
Next, add your chicken to the boiling water with the vegetables. I like to use pieces (usually the thighs or the legs) from a full roasting chicken with the bone in because this will give you the best flavor. But you can use whatever chicken cuts you have on hand. If I'm making a single recipe, I will use about 2 medium sized chicken thighs.
You will want to bring it back up to a boil after you have added all of your ingredients and bring it down to a medium simmer. Simmer for about 20-30 minutes, or until the chicken is fully cooked.
Next, remove the chicken and set it aside to cool down; you will cut this and add it back into the soup later.
Drain the vegetables in a colander, placing a bowl underneath to catch the broth you just made. Measure your broth, and add additional water so you end up with 5 cups total. It's okay if you have to add a decent amount of water after. I usually end up with about 3 cups of broth when I make it. You will add chicken bouillon, so don't worry about losing flavor.
Add the 5 cups of broth to the same medium pot that was used earlier. Add 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1/2 half small onion, chopped; and 1 tablespoon or chicken bouillon to the broth.
Bring to a boil and simmer on medium heat for about 15 minutes, until the vegetables are tender.
While the soup is cooking, roughly chop the chicken that was set aside earlier into bite-sized pieces.
Add the chicken to the soup and simmer for an additional 5-7 minutes.
Finally, add 1 cup of egg noodles and simmer for an additional 5-7 minutes, until the noodles become tender.
Serve with crackers, fresh rolls, crusty bread, or whatever your heart desires!
Homestyle Chicken Noodle Soup
Ingredients
For the Broth
1 medium carrot, peeled and sliced
1 celery stalk, sliced
1 small onion, chopped
4 1/2 cups water
1/2 teaspoon pepper
1 1/2 teaspoon salt
Chicken (8 oz.)
Instructions
Bring water to a boil and add carrots, celery, onion, salt, water, and chicken
Reduce heat and simmer for 30 minutes, or until chicken is fully cooked
For the Soup
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/2 small onion, chopped
1 tablespoon bouillon granules
5 cups of broth (from first step)
1 cup egg noodles
Cooked chicken (from first step)
Instructions
Drain the vegetables from the broth and collect the broth in a bowl to measure. Measure the broth and add water to get to a total of 5 cups
Bring broth, carrots, celery, onion and bouillon to a boil and reduce to medium heat. Simmer for 15 minutes, add chicken and simmer for an additional 5-7 minutes
Stir in egg noodles, bring back to boiling and cook for 5-7 minutes or until noodles are tender
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