Hearty Chicken Noodle Soup. What’s your favorite soup from childhood? Mine was Campbell’s Chicken and Stars soup. It was a very comforting soup when I was slightly under the weather. These days, I make my own hearty chicken noodle soup as a comfort food which really hits the spot.
This fairly quick-cook hearty chicken noodle soup is a great way to use leftover rotisserie chicken. You could also use cooked chicken from another meal. I like to poach chicken breasts prior to making this soup.
You can make your own chicken broth/stock which I do from time to time. Otherwise, you can use store-bought chicken stock. I also like to throw in a spoonful of condensed chicken stock for added flavor.
To start, pull or chop some cooked chicken and set aside. To pull chicken meat, just use two forks to shred it into pieces. Saute some onion, carrot, and celery in butter and olive oil. Add dried thyme and parsley. Stir a bit. Then add the cooked chicken and some chicken stock. Cook the soup for a while until it reduces a little bit. Then add some uncooked egg noodles and some more chicken stock. Cook until the egg noodles are done. Taste the soup and add salt if necessary. Ladle the soup into bowls and garnish with chopped parsley. And serve!
Leftovers are better the second day and can be frozen.
From the kitchen of A Food Lover’s Delight….
Hearty Chicken Noodle Soup
2 cups cooked chicken, either chopped into cubes or pulled into bite-sized pieces
1 T olive oil
2 T butter
1 c diced onion
2 carrots, peeled and diced or sliced
1 celery rib, thinly sliced
1 t dried thyme
2 t dried parsley
8 c chicken stock/broth
1 T concentrated chicken stock (optional) — I like to use the Better than Bouillon brand
8 oz. uncooked egg noodles
Salt, to taste
Finely chopped fresh Italian parsley, for garnish
1. In a 6-quart soup pot (or larger), heat the olive oil and butter over medium low heat.
2. Add the diced onion, carrot, celery, and cook them, stirring until the vegetables have softened and the onion is translucent, about 10 minutes.
3. Sprinkle in the dried thyme and parsley and stir to let the herb flavors open up, about 3 minutes.
4. Add the cooked chicken, the chicken stock/broth and the optional concentrated chicken stock. Let the soup come to a slight boil, lower the heat and simmer for 30 minutes, covered.
5. When the soup has reduced slightly, add the uncooked egg noodles. This saves a separate pot to boil the noodles and it will all taste better in the end.
6. Cook the soup until the noodles are done, about 20 more minutes. Add more chicken stock/broth or water as the noodles cook and absorb the liquid.
7. Season the soup with salt, to taste.
8. Ladle the soup into serving bowls, sprinkle with the finely chopped fresh parsley, and serve!
Makes about 10 cups of soup. Serve with crusty bread and a side salad.
Variations: Use turkey instead of chicken. Add some frozen green peas in the last 5 minutes of cooking. You can decide whether you want to freeze any leftovers with egg noodles or not. Sometimes the noodles don’t freeze well and get mushy. You might want to remove half the soup for freezing before adding the egg noodles to the remaining half.
Order a nice Vollrath 8-quart stock and soup pot like mine from Amazon:
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