Macheesmo

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Chicken, Economical, Healthy, Soups

Dr. Macheesmo’s Chicken Noodle Soup

by Nick

It is officially Winter and that means some good holidays, but also it means sickness. A quick look at Google’s new tool detailing flu trends will tell you that a cold could strike at any moment.

And when that almost inevitable illness comes on, you need this.

Homemade chicken noodle soup is one of my favorite things in general, but it is essential if I ever come down with a cold that lasts more than 24 hours. It isn’t all that hard to make. It takes a few hours that’s okay since all you are doing is watching daytime television.

Yield
Serves 8.
Prep Time
Total Time
Print Recipe

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients

  • Homemade Chicken Broth:
  • A whole chicken
  • 2 white onions, quartered
  • 1 bulb of garlic, sliced in half across the cloves
  • 3 carrots chopped in thirds.
  • 4 ribs of celery chopped in thirds.
  • 2 bay leaves.
  • 6-8 sprigs of thyme.
  • 30 Peppercorns.
  • Finishing Soup:
  • 1 cup (about 1/2 of a large) white onion chopped.
  • 2 carrots chopped.
  • 2 ribs of celery chopped.
  • 2 cloves garlic.
  • 1 Tablespoon fresh thyme.
  • 2 Tablespoons olive oil.
  • Salt and pepper.
  • 10 ounces egg noodles.

Helpful Equipment

Directions

1) To start broth, add all broth ingredients in your largest pot.

2) Bring this mixture to a simmer. You will want to cook this for at least an hour until the vegetables are basically mush and the chicken is cooked all the way through.

3) The broth is done when the chicken starts falling off the bone. There will also be a fair amount of fat on the surface and the veggies will be almost brownish because the flavor is sapped out.

4) Remove chicken and strain your broth. Try to skim off as much of the fat as possible, because we are going to add some fresh olive oil in just a second. You don't have to get it all though. A thin layer of it won't hurt your soup a bit.

5) Wait for your chicken to cool and then pull it apart.

6) Wipe your large pot out and add a fresh drizzle of olive oil to the pot. Cook the veggies for a few minutes in olive oil until they start to turn translucent. It's okay if they still have some bite though.

7) Next add back ALL your broth and bring it all to a simmer. You don't have to measure the broth. However, much you made before is the perfect amount.

8) When the soup is at a boil, throw in your egg noodles.

9) After a few minutes your noodles will be tender and you can add your chicken back to the party.

Season with salt and pepper and serve with crackers or crusty bread.

The first part of this two step recipe is making a very flavorful broth.

I have a sickness and the cure is, well, soup.

I have a fever and the cure is…. soup. What did you think I was going to say?

This is the easy part. Put all of that stuff in your largest pot. The pot I’m using below is a 7.5 quart pot and it is maxed out. You want to make sure to add enough water to just cover the chicken.

I am pushing the limits of my pot.

I am pushing the limits of my pot.

Bring this to a boil. You will want to cook this for at least an hour until the vegetables are basically mush and the chicken is cooked all the way through.

Halfway to health.

Halfway to health.

The broth is done when the chicken starts falling off the bone. There will also be a fair amount of fat on the surface and the veggies will be almost brownish because the flavor is sapped out.

Cooked to oblivion

Cooked to oblivion

Pull out your chicken and strain your broth. Try to skim off as much of the fat as possible, because we are going to add some fresh olive oil in just a second. You don’t have to get it all though. A thin layer of it won’t hurt your soup a bit.

This is real chicken broth.

This is real chicken broth.

Now wait for your chicken to cool and then pull it apart. It is tough to tell from the below photo but you should get a few pounds of chicken off of a five pound bird. Also, prepare:

Now you can get down to soup making.

Now you can get down to soup making.

I use my same pot that I made the broth in for the next part. Just pour your broth into a separate bowl. It will come back to the party soon.

Now cook the veggies for a few minutes in olive oil until they start to turn translucent. It’s okay if they still have some bite though.

Next add back ALL your broth and bring it all to a simmer. You don’t have to measure the broth. However, much you made before is the perfect amount. Nature is odd like that. One chicken makes exactly enough broth for one pot of chicken noodle soup.

When the soup is at a boil, throw in your egg noodles. At this point, you will be extremely hungry.

After a few minutes your noodles will be tender and you can add your chicken back to the party.

This makes a deceptive amount of soup.

This makes a deceptive amount of soup.

Add a pinch or two of salt and some ground pepper and you are on your way to wellness. A big bowl with some crackers and a big glass of orange juice will treat you better than any canned soup on the market.

I seriously felt better after this.

I seriously felt better after this.