Go back to the basics with this comforting classic!
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What can be said that hasn’t already been said about chicken soup? After all, this recipe has been around in one way or another for at least 7,000 years. That’s pretty incredible. It’s a cherished soup that has warmed the depths of countless tummies with its nutritious broth and medicinal properties.
Like many American kids, my first experience with this staple soup was from the canned variety. Compared to this homemade recipe, Campbell’s tastes like warm saltwater. Real homemade chicken soup offers much more with its combo of super tender chicken, savory broth, and simple veggies. You won’t find any wild cards in this recipe, nor should you! All you need are high-quality ingredients to make this soup shine.
And if you have a hankering for more hearty homemade soups, FFF has quite the selection including our easy homemade crockpot vegetable soup and cabbage soup with sausage.
Is Chicken Soup Healthy?
Are you kidding me? Absolutely! This soup is rich in vitamins, minerals, and lean protein. Plus, I use a low-sodium broth to keep the salt level down. To make it even healthier, trade the egg noodles for whole-grain ones. Want some extra greens? Kale and spinach are neutral enough not to detract from the soup’s flavor!
Broth or stock? What’s the difference?
Broth is typically made by simmering meat, often with vegetables and seasonings, resulting in a lighter, but still flavorful liquid. Stock, on the other hand, simmers bones along with vegetables and seasonings. The bones create a thicker and more flavorful liquid compared to the average broth, bone broth being the notable exception. So, which should you pick? Well, considering this recipe calls for a whole chicken, you’re essentially creating your own stock. I’d stick with the broth!
INGREDIENTS
- 1 whole chicken (about 3-4 pounds), cut into parts
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 cup egg noodles
INSTRUCTIONS
Boil
Combine ingredients and bring to boil.
Simmer
Cook until chicken and vegetables are tender.
Shred
Shred chicken and discard bones.
Finish
Add noodles, cook until tender, and serve.
Devour!
FAQs & Tips
You can definitely make the soup ahead of time. It should stay fresh in your fridge for up to 3 days.
Yes, I do this all the time. However, if you’re just using the meat and not the bones, add the leftovers at the end of the cooking process. Also, if you don’t plan on using the bones, swap the broth for chicken stock so you get that same rich flavor.
Fair enough! One easy solution is to pour a cornstarch slurry into your soup -about two tablespoons should do it. Then, let the soup simmer until thickened. Also, stirring in some heavy cream can do the trick if you don’t mind dairy.
Serving Suggestions
Chicken noodle soup is perfect on its own, but crusty bread like rye or sourdough is a delicious side. Grilled cheese also hits the spot especially brie grilled cheese with apples, or really any half sandwich of your choice. I sometimes like to serve this soup with biscuits as well.
Chicken Soup
Ingredients
- 1 whole chicken about 3-4 pounds, cut into parts
- 3 large carrots peeled and diced
- 3 stalks celery diced
- 1 large onion peeled and chopped
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 cup egg noodles
Instructions
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In a large pot, combine chicken parts, carrots, celery, onion, garlic, thyme, bay leaf, and chicken broth. Season with salt and pepper. Bring to a boil over medium-high heat.
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Once boiling, reduce heat to low and simmer for about 1 hour, or until the chicken is cooked through and the vegetables are tender.
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Remove the chicken from the pot and let cool. Discard the bay leaf. Shred the chicken, discarding the bones and skin, and return the meat to the pot.
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Add egg noodles to the pot and simmer for an additional 10 minutes, or until the noodles are tender. Stir in fresh parsley and adjust seasoning with salt and pepper before serving.
Nutrition
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