Chicken Noodle Soup

This chicken noodle soup kept us warm during the snowstorm that destroyed the south. I personally did not abandon my car on the highway. Probably because it was just a midwest standard amount of snow and I was highly motivated by the two perfect chickens waiting in the fridge. According to some legit medical research, chicken noodle soup may actually have real effects on your immune system. It may even prevent infection with influenza. This soup is extremely good. The flavor in the broth is insane and inspires me to make homemade chicken broth the Bubbly Kitchen standard. The other great bonus is this recipe makes too much chicken! You don’t need to use all the chicken that you cook in the broth. If you make a double batch of this soup with two small chickens or six pounds chicken parts, you will have enough left over chicken for another meal. See Cheesy Chicken and Rice or Cheesy Chicken Enchiladas.



I just made a double batch of this in preparation for being too busy to cook next month, and we already ate most of it… oops. My sous chef also may have eaten most of the extra chicken while it was sitting on the counter waiting to be put away. If you want to decrease the calories in this soup, use only three ounces of noodles. These egg noodles cooked in the chicken broth are pretty amazing though. You can also refrigerate the broth prior to making the soup. This will allow you to skim the fat off, decreasing the calories. But as prepared below, this has 400 calories in 12 ounces. You can use whatever chicken parts you want for this soup. It is sometimes cheaper to buy a whole chicken and cut it up yourself. But if you are not into chicken surgery, you can usually ask your grocery store butcher to cut the chicken up for you.


Chicken Noodle Soup

1 tbsp vegetable oil
1 large onion, chopped
3 lb chicken, cut into parts
8 cups water
1 bay leaf
2 tsp kosher salt
Freshly ground black pepper
2/3 cup diced carrot
2/3 cup diced celery
4 ounces dried egg noodles

Over medium-high, heat the vegetable oil in a large heavy pot. Add in the onion and saute for 5 minutes. Brown the chicken in this pot. Work in batches so that the chicken pieces get good contact with the bottom. Cook for 10 minutes, turning to brown on each side.

Pour in the water, bay leaf, salt, and black pepper. Bring this to a boil and reduce the heat. Simmer the broth for 20 minutes, partially covered. Use a spoon or strainer to skim the unwanted stuff that surfaces to the top of the soup.

Remove chicken to a plate. Over a large bowl or super sized measuring cup, pour the soup through a fine strainer.

Use a paper towel to wipe out the pot. Return broth to pot and bring to a simmer.

Add the diced vegetables and cook for 5 minutes. Add the dried egg noodles and cook for 8 minutes (or whatever your package says). While cooking the noodles, prepare the chicken for the soup. Remove the skin from a few pieces of chicken. Using your hands or a knife, chop into bite sized pieces. (I use the breasts and wings for my soup usually and save the leg and thigh meat for casseroles.)

When the noodles and vegetables are cooked, add the chicken back in. Cook until heated through.

Adapted from Smitten Kitchen.

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