Chicken noodle soup is, without a doubt, the most classic comfort food ever invented. It tastes like love. And, I'm certain we're all in need of a little comforting these days.
Here in Nebraska, it was over 80 degrees two weeks ago and this evening, tiny, icy snowflakes are dancing in the frigid air. We aren't ready for winter.
Like most good things, chicken noodle soup starts very simply. And it just may be the ticket to brighten someone's cold, dreary evening. Get out a big soup pot and let's get started.
It's really easy to make and a very soothing thing to do on a grey afternoon. The chopping and simmering is satisfying and the aroma that fills the kitchen will bring back a flood of childhood memories.
A rich, golden broth is how outstanding chicken noodle soup begins. It's so simple to do! You can even start with rock-hard chicken breast right out of the freezer! In fact, I often do!
Put chicken breast, celery, carrots, onion, garlic, and a generous cracking of fresh black pepper in a deep soup pot. Do not add salt.
I coarse chop the bigger stalks of celery and add all the leaves because they have so much flavor. The carrots don't need much more than a little scraping. Cut them into big chunks. Just quarter the onion and leave the garlic cloves whole.
You'll discard the vegetables in the soup base so don't get too fussy about how the veggies are cut at this point. We want to capture all the flavor and still have a clear golden broth in the soup. If this seems wasteful, you can puree the vegetables and use them it as a base for a casserole or sauce.
Cover with enough cold water so everything is submerged and simmer until the chicken is tender. From frozen, this will take about 2 hours or so but if it simmers longer, that’s ok too. Your whole house will smell great and the resulting broth makes a flavorful base.
When the chicken is tender, use a slotted spoon to remove the chicken and vegetables from the broth. Discard the vegetables from the broth or decide how to use them, and set the chicken aside to be chopped or shredded.
Retain broth and add water enough to make 3 1/2 to 4 quarts. Bring everything to a simmer.
Chop up more carrots.
Chop up more celery.
Next, add noodles along with the raw sliced carrots and celery to the bubbling broth. Stir in about 4 ounces (or more to taste) of Better Than Bouillon Roasted Chicken Base. In my opinion, nothing makes a better soup.
Once the noodles and vegetables are nice and tender, shred or chop the chicken, add it to the soup, and simmer until it's heated through. Dish up a bowlful and enjoy it!
Chicken soup is legendary in helping us get over a cold. Science can't prove it but millions of moms and grandmas can't be wrong! In fact, it's sometimes called "Jewish penicillin" as a nod to those doting grandmas (like me) who love to dish up steaming bowls of the golden goodness for the people they love.
We are entering into cold weather and soup season. Actually, I love having a pot of soup made and ready to reheat when I get home from work. It's a bonus evening with very few dishes to wash! And almost always, soup is better the second time around!
We eat lots of soup in the fall and winter and I'll be sharing many of our favorites. I look forward to hearing about the soups and stews your family loves to eat and the traditions you have built around them.
Do you eat soup on Halloween? How about on Christmas Eve? Do you smash fistfuls of crackers in your chili or top it with cheese and sour cream? I'm dying to know your soup stories!
Instructions for the broth:
Put the chicken breasts (You can even start from frozen, I usually do!) the roughly chopped celery, carrots, onion, garlic, and a generous cracking of fresh black pepper in a deep soup pot. Do not add salt. Cover with enough cold water so it’s all submerged and simmer until the chicken is tender. From frozen, this will take about 2 hours or so but if simmers on longer, that’s ok too. Your kitchen will smell great and the resulting broth makes a great soup base!
Now let's make it into a beautiful bowl of soup!
Remove the chicken breasts. Shred or dice it as you prefer and set aside. Using a wide slotted spoon, remove the vegetables and discard or use them as you please. Retain broth and add water enough to make 3 1/2 to 4 quarts. Bring to a boil and add noodles along with raw sliced carrots and celery. Stir in about 4 ounces (or more to taste) of Better Than Bouillon Roasted Chicken Base. In my opinion, nothing makes a better soup. When the noodles and vegetables are tender, add the chicken and simmer together until soup is heated through. Add parsley! Somehow adding parsley makes everything look prettier and taste better!!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)
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