Jessica It’s {cold} today. As in, can’t feel my fingers cold! {It was like SPRING yesterday!} I may have been wrong about the snow, but I wasn’t wrong about how fickle the weather is here!
Once in awhile we get lucky enough that my hubby decides to make this soup for us. We usually make it on days like today: freezing! or if there’s a cold bug going around our house. {hey! There’s six of us- that’s not a joking matter. If one gets sick..then we all get sick…and its absolute misery for several weeks} ick.
None of us are sick. Its just cold out.
Perfect weather for homemade chicken noodle soup. No lie: this is THE BEST bowl of Chicken Noodle you’ll ever eat. and p.s.- it really will make you feel better if you ARE sick.
Kris always finds these great noodles – we have a Harris Teeter here in Virginia Beach that carries them, but I bet you could find them in a store near you. In fact, I think some Wal-Marts carry them. They’re by Amish Kitchens: Wide Egg Noodles. IF you can find these noodles, they’re just wonderful! If not, regular egg noodles will work too!
Let’s Make It
Description
Best Chicken Noodle soup, hands down.
Ingredients
FOR ZOODLES instead
Instructions
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Make the stock first: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken.
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Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
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Make the soup next: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside.
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Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about 7 minutes.
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Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes.
For Zoodle instead of Noodle Soup
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Zoodle Option
At the end of cooking, stir in zoodles instead of noodles with parsley and cook until heated through, only a few minutes
YOU MAY LIKE THESE FROM MY SHOP ♥
