It’s just about that time of year…cold and flu season. Yuck! And what’s a better way to nurse yourself back to health than a warm bowl of Homemade Chicken Noodle Soup?
Our plan to have Chicken n’ Noodles earlier this week, was changed a bit when Nick came down with Bronchitis. I had a whole chicken to boil, and thought it might help all of us to have a good dose of Homemade Chicken Noodle Soup. As a child my mother would always make us kids fresh chicken and noodle soup when we came down with a cold, she always said it would make us feel better.
The key to a good soup is boiling the chicken with lots of veggies and garlic. The garlic flavors the chicken and stock, but it also great for helping the immune system. According to Garlic Central, “Garlic is a broad spectrum antibiotic with powerful antibacterial properties.”
I’ve heard of people eating whole cloves of garlic to maintain their health, although I love garlic, I’m not really sure I could eat a whole clove. Besides, I don’t think people around me would appreciate it either.
Homemade Chicken Noodle Soup
- Total Time: 2 hours 45 minutes
Description
A delicious soup to warm you up. Recipe from PocketChangeGourmet.com
Ingredients
- 1 whole chicken, cleaned and insides removed
- 8–10 cups water {or enough to totally cover chicken}
- 6–8 chicken bouillon cubes
- 4 stalks celery, 2 chopped roughly & 2 chopped finely
- 1 medium onion, chopped
- 4 large carrots, 2 chopped roughly & 2 chopped finely
- 5 cloves garlic, smashed
- 1 bag egg noodles {I used medium}
- 2 tablespoon butter
- Salt & Pepper to taste
Instructions
- Add chicken to large stockpot, cover with water
- Add onion, rough chopped celery, rough chopped carrots,and bouillon cubes
- Smash the garlic with the side of a large knife, break apart a little and add to the pot
- Bring to boil, turn heat to medium and cook for at least 2 hours until chicken falls off the bone
- Remove the chicken and place on cutting board
- Drain the stock, reserving
- Melt butter in stockpot, add finely chopped celery and carrots and saute until tender
- Add salt & pepper to taste
- Return stock to pot and bring to boil
- Add noodles and cook according to directions on the bag
- While noodles are cooking, de-bone the chicken and tear into bite size pieces – you can use all the chicken or save some for another meal, depending on the size of your bird
- When the noodles are almost done, add the chicken
- Simmer for 5-10 minutes
- Serve with corn bread or crackers
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
What is your favorite soup? Do you cook soup when family members are sick?
Linking to…Gooseberry Patch
5 Comments
Thanks bookmarked to make this week. That looks so good.
This sounds great. Definitely trying this Winter. I have those Hull pottery bowls. Love them!