What's better than Chicken Noodle Soup on a cold day or when you aren't feeling well? TWO types of Chicken Noodle Soup that are equally delicious! Good thing I love Chicken Noodle Soup enough to keep them both in the rotation all winter long.
Classic Chicken Noodle Soup
This is truly the only recipe I have memorized by heart. I feel like such a bad ass mom when my kids are sick and I can easily whip up a classic homemade chicken noodle soup. It's so easy, so comforting and a great way to get some veggies and protein in your body without all the heavy, creaminess that a lot of the winter recipes have and a lot of the upset tummies don't need.
A must have for the winter months when each week someone in your household is bringing home some new virus. Keep the ingredients in the pantry and freezer and be ready for whatever hits ya! Also this one really smells your house up so deliciously!
Ingredients:
1 pkg of chicken thighs (apx. 4)
chicken bouillon
1 box chicken broth
carrots, chopped (apx. 3)
celery, chopped (apx. 3 stocks)
1 small onion, chopped
bay leaf
1 pkg. egg noodles
butter or olive oil
salt & pepper
fresh parsley, minced (if you're feeling fancy)
Directions:
Boil chicken in just enough water to cover it with the bay leaves until chicken falls off the bone. I kind of set it and forget for a bit and if I have time, just turn off the stove and let it cool a little in the pot. If you need to make it a quicker, pull the chicken out of the broth to cool on a plate. Either way once it's cool enough to handle, debone the chicken and set aside.
In the meantime in another pan, saute your onion, celery and carrots in butter or oil until soft-tender (4-5 minutes). Add some chicken bouillon to the homemade broth to give it a little more flavor. Then add the veggies, chicken and box of chicken broth (4 cups) to the pot. Bring up to a boil and add in your noodles just before you are ready to serve. Cook them until they are just done or even a little al dente (~9 minutes) because they will continue to cook and you don't want them too soft in your leftovers.
Add salt and pepper as desired, top with parsley and serve with crackers.
Tip: You can also do this with a rotisserie chicken to make it even quicker. I still boil the chicken carcass (sorry gross word, but I don't know how else to describe it) after deboning it to get that good, healthy bone broth for our soup.
Absolutely a winter staple in our house and anytime we are sick. This makes a big batch and stays great in the fridge for a few days or share with a neighbor. If you need to freeze some, just do it without the noodles and add them in when you are cooking it up.
Creamy Chicken Noodle Soup
My friend Kate shared a recipe from her friend Nicolle in my cookbook years ago, and it has now become a favorite recipe at our house as well. It feels so different from the Classic Chicken Noodle Soup recipe above because it is hearty, almost like a chicken and dumplings or something would be. A great easy and satisfying winter soup to whip up and cozy in with.
Ingredients:
2 Family Size cans (apx. 26 oz. each) Cream of Chicken Soup
64 oz chicken stock or broth
2 C. shredded cooked chicken
1-2 C. chopped carrots
1-2 C. chopped celery
Apx. 1 Tbl. chopped fresh rosemary
Apx. 1 T. chopped fresh thyme
Salt & pepper to taste
8-10 oz. homemade style egg pasta noodles (I use the Country Pasta brand)
Directions:
Bring the Cream of Chicken soup and stock to a boil. Add herbs, shredded chicken, carrots, and salt and pepper. Reduce heat and simmer on low for one hour. Add celery about an hour before you plan to serve the soup. Add noodles 30 minutes prior to serving. Once vegetables and noodles are cooked to your liking, serve and enjoy!
Note: This recipe is ideal for serving a large crowd or when you want to prep in advance.
Tip: If you don't have time to boil and shred chicken, you can cheat and buy a rotisserie chicken from the deli and shred it.
Fun fact: This was the soup we were eating in our bathtub when we had Dinner in the Bathtub and it will forever make me think of that memory!
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