Homemade Chicken Noodle Soup - Dining and Cooking (2024)

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INGREDIENTS

– 1 cup diced onion
– 2 cups chopped carrot
– 1 cup chopped celery
– 1 1/2 cups chopped fennel (one bulb)
– 2 sprigs thyme
– 1 tbsp salt
– 1 1/2 tsp black pepper
– 1 cup egg noodles
– 3-4 lb whole chicken

INSTRUCTIONS

Heat a 6- or 8-quart Dutch oven over medium heat with 2 tbsp olive oil. Add the onion and cook until soft and translucent, 3 minutes.

Add the carrot, celery, fennel, chicken, and thyme. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Cook until the chicken registers 165°F.

Remove the chicken from the soup and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin. Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to one week.

A new year always is what it’s a fresh start it’s a new like chapter something to begin with it’s clean but you know that that’s how i like to eat too except this is really taking it back to the basics back to what my mom always made me not

When we were sick only chicken noodle soup is good any time of year what i like about it is it has just really clean ingredients it’s really kind of like the ultimate clean eating because you are picking the best of the ingredients you’re putting in and it’s just a few healthy fresh ingredients

And it can go together really quickly i like to make sure it has a lot of chicken flavor now we don’t always all have time to what make homemade stock i love to do that i love to have it in my freezer but if you don’t you know what

This is an all-in-one pot you’re gonna make your chicken stock it’s going to be totally flavorful you’re going to use the chicken guys this is an exciting really easy fun soup it’s it’s great for a new year so that’s what we’re going to do so to start in my

Dutch oven i have a little bit of oil i’ve chopped up my onion and i’m just going to start by putting that in the oil letting it saute just slightly we really just want it to soften and not necessarily get brown and before we have it all together all the other

Vegetables i like to just cook in the stock in that liquid but the onion i do like to let it get a little bit soft so we put it in there gonna add a little bit of salt we like to what season as we go because if we don’t

You can kind of get bland food and add a little bit of fresh ground pepper we’re gonna let that go and then i’m gonna move on to the vegetables i like to keep my chicken soup pretty simple i always do carrots of course and then of course i need celery now

Celery is one of those i’m gonna admit i don’t necessarily love celery fresh raw it’s not like my go-to but when it’s in something like this i definitely love it for my chicken soups i like to kind of keep things a little bit rustic a little bit bigger pieces because as

I’m eating it i like to see it it gives it a little bit more of that heartiness and that’s what i definitely want so i keep my carrots in kind of big pieces that way too as we cook the whole chicken with it did i even mention that

We are cooking the whole chicken in there as we do that they don’t get too cooked too mushy so they’re in nice big pieces so a little bit of fennel okay fennel may not be normal for chicken soup you know i’m not even gonna say i don’t

Remember if it was normal for my mom growing up but i think fennel is one of those underutilized i love it it has a great not earthy flavor but it gives you that slight rich not anisey but just slightly and i love it so i love to add it

Because it gives it a great vegetal flavor and it is just always one of those things that anymore it’s pretty easy to find in a lot of markets so it’s really nice to be able to just add some freshness add some deliciousness and it really amps up the flavor of the soup

So nothing here is overpowering it’s just all adding that great flavor so you can see clean fresh good colors this is how you want to eat you kind of want to eat the rainbow and eat all those things so we’re going to let the onion soften

Slightly then we’re going to add it all and have a delicious soup the onions are soft you can tell they’re just beginning to get translucent without getting too much color on them and that’s what you want to do because onion i don’t like when it just cooks in the liquid

So i’m adding that celery the fennel it’s just uh it smells so good and that’s what i love about this soup it just reminds me of growing up mom always would make this just on a cool or cold day gonna add the carrots still my garden carrots

I love to grow those vegetables because they keep so well in the fridge i’m adding a few bay leaves a nice sprig of thyme i like to lightly flavor it without it getting too too much overpowering so now i’m gonna add in this chicken it’s just a nice roasting chicken and

The thing is you know often when we’re doing this we’re gonna add pre-cooked chicken maybe maybe that pre-bought stock which works but this way you are getting everything out of this chicken you’re getting all the flavor out of it and then we’re going to use the meat for the soup

So it’s going to be that perfect mix of you know kind of like that nose to tail cooking you’re going to use it all so i’m going to let this come to a boil i’m adding enough water so it can kind of poach and cook in there as it’s going

To let it come to a boil turn it to just a simmer and let it slowly cook i pulled the chicken out because it’s done i just took the tip make sure you know you want the 160 to make sure it’s done it’s cooling off

A bit i’m gonna put in some noodles i just like a simple egg noodle i’m gonna let them cook while i pull the chicken i don’t like too many noodles because too many noodles they you know keep absorbing the liquid and then they become too big and overblown so like

Just enough noodle i also pulled out the thyme and the bay leaves they did their work with the chicken they’re done and i just didn’t want to forget about them so here on the chicken we left the skin on now if you don’t want the fat in

There you could have taken the skin off and then you could have had all that you know because there is going to be a residual fat that goes in while it’s cooking what i’m doing right now is pulling that skin off because what we want is just the meat we obviously don’t

Want the skin but i like how it flavors it so we’re taking it off and then what we’re going to do is just start pulling this off the bone you know it helps if it’s going to be cool a little bit so i’m gonna let it cool down a little

Bit because i can tell it’s still a little bit hot but just keep pulling that skin off and we’re gonna start pulling it off the bone i’m finishing strain up some of the meat so i had to let it cool off because it was too hot obviously there’s a lot of residual heat

In those bones so then you want to let just sit here and pull it you could cut it too i cut off the breasts and then i kind of pulled the meat off of the bones you know you could honestly if you want to you could use the extra

Meat for any of thing coming up enchiladas other soups because there’s usually it depends what size fryer you buy so whether it’s a three to four pounder there can be various amounts of meat on it but there’s probably gonna be more than you want for just this soup

So i’m gonna have my chicken we’re gonna throw it back in at this point which is what’s great it’s only been like five minutes but my noodles are cooked so i’m gonna throw my chicken back in there just to make sure everything gets warmed through that’s exactly what you

Want you want just to be this nice warm comforting soup you know i just think we need to get away from thinking chicken noodle soup is for when you have a cold or when you’re not feeling good it’s kind of one of those things that just

Make you feel good and has that comfort level all the time that’s exactly what you want i’m gonna bring it over i’m gonna get some ready we’re gonna garnish it yeah then i’m gonna try it you can see this is what i love about a good soup especially like a chicken noodle like

You get the big pieces of the vegetables of the chicken of the broth and you can just kind of enjoy that and it makes it a really it’s healthy it’s clean so you don’t have to garnish it i take all the leaves from my celery and the little fronds that would come

Maybe on the fennel because bulbs of fennel usually have those fronds on it and i just like to chop them up and put them on top they kind of give you that fresh bite you could also squeeze a little bit of lemon juice on it just to wake it all up

We’re just have to what i love about it is the chicken flavor you get from it i’m sorry you know when i take two bites it’s extra good you get that delicious kind of just like rich chicken flavor you get the vegetal like carrot and celery the fennel in it is perfect

It’s all really well seasoned it’s just like well cooked the meat is just like moist and tender not overcooked rubbery gross no this is great i hope that this to you screens new year fresh start clean eating but good healthy wholesome food that’s exactly what you want

You don’t need to have english toffee every night anymore although i probably still will but you need to have something a little bit more fresh delicious and just wholesome so as always i hope you try this but most well i hope you share it around because

That is just what helps so many people see how easy these things are share it take friends share it in your stories tell me when you make it that is what helps so much but also it’s just what’s fun of course check my website wiseguy.com for this recipe

Other recipes so many recipes and until next time have a great new year and enjoy some good soup You