Nothing says comfort on a chilly day like good old-fashioned chicken noodle soup
It's soup season — though for me, anytime is soup season.
I went through some of my favorite soup recipes and realized my go-to, most frequently made, most-requested is my Old Fashioned Chicken Noodle Soup. There are no shortcuts for this recipe — well, unless you have an instant pot.
I always start with the whole chicken. I prefer using a free-range, no hormone-injected chicken, but that's up to you. Starting with a whole chicken yields that good-for-the-soul bowl of soup, and the marrow from the bones adds flavor and nourishment. It's sure to cure what’s ailing you.
My chicken noodle soup palette has certainly changed over the years. Of course my mom’s chicken noodle soup was the best. ut once I left home, I started out with Campbells out of the can, and then the packet mix. Then I moved on to Cup O'Noodles. When I was a working gal, I never had time to make the real deal. But once I did, there was no going back for me.
Honestly, it's pretty easy. I use chicken, celery, carrot, onion, parsley and butter (don’t tell anyone; that's a secret ingredient I add at the end). My chicken noodle soup is good for the body and the soul.
Melinda’s Old Fashioned Chicken Noodle Soup
Ingredients:
1 whole 4-5 lb. chicken
2 whole celery stalks
1 cup chopped celery
2 whole carrots, peeled
1 cup chopped carrot
1 whole onion, halved
1 cup chopped onion
2 boxes low-sodium chicken stock
1 bag of egg noodles (12-16 oz.)
2 tbsp fresh parsley chopped fine or 1 tbsp dried parsley leaves
1/2 stick of butter (optional, but it's what sets my chicken noodle soup apart)
Salt to taste
The next steps vary a little depending on whether you use a stock pot or crockpot.
If you are using a stock pot: Add 1 whole chicken, giblets removed, into your 6-8 qt. stock pot.
Add the whole celery stalks, carrots and both halves of the onion. Add enough chicken stock to cover your chicken. Place a lid on the pot. Cook on medium low for 2-3 hours, until the meat falls off the bone.
More of Melinda's comfort foods:Craving comfort food this winter but want a healthy option? Try stuffed cabbage rolls
More Melinda:If you love variety and need a quick meal, try these roasted stuffed peppers
In the meantime, you can chop the remaining celery carrots and onion.
Remove the chicken and vegetables from the stock pot.
If you are using a crockpot: Cook the chicken on low overnight, adding the stock and whole vegetables, then the next day you can put the broth in a stock pot.
Then: Add the chopped celery, carrots and onion. Cook until done, 30-45 minutes. Meanwhile, pick the chicken from the bones in bite-size pieces. (I usually save one of the breasts for chicken salad).
When the chopped vegetables are done, turn the heat up to a full boil and add your egg noodles and cook according to directions on the package. If the package offers a range of cook times, I always cook for the shortest time offered in the directions so the noodles don't get too soft and mushy. Add the parsley and the chicken; salt to taste.
Then the final, but optional, step: Add 1/2 stick of butter.
Instant pot method: Add the whole chicken and whole veggies and two boxes of chicken stock to the crockpot if it holds that much liquid. (Mine is 8 qt.) Pressure cook for 75 minutes. Slow release. Remove the chicken and whole vegetables from the instant pot. Pick the chicken off the bone into bite size pieces. Turn the instant pot to sauté (it gets hot enough to boil the chicken broth), add the chopped vegetables and cook until softened. Then add the noodles and cook as directed above. Then add the chicken and parsley, salt to taste. (optional - add 1/2 stick of butter).
Chicken noodle soup freezes well, too.
Melinda Malott of Williamsport is a self-taught baker and cook. Follow her on Instagram @Melindaluvs2bake.
This article originally appeared on The Herald-Mail: This chicken noodle soup is the perfect comfort for a chilly day
