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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

Just a moment please...

Print Recipe 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.

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9 comments on “Dr. Macheesmo’s Chicken Noodle Soup

  1. OK, that Google site is too freaky. I am just starting to get a cold, which, apparently, makes complete sense in Chicago. Google knows everything!

    My mom just made matzo ball soup the other day, complete with extra veggies and potatoes, and eating some last night, I finished the cup before I knew what happened. Perfectly soothing, you know? Your soup looks delicious, and I love that you made your own broth. I totally want to now. Good news is that after this cold goes away, I can expect a resurge around February (thanks, Google!).

  2. This is such a homey dish. I not only crave it when I’m sick, but also when I’m feeling “down.” Something about those simple, yet delicious, flavors always makes me feel better.

  3. I love chicken soup and cant keep it in the house…It just goes. I make a gallon and a half and it lasts less than a week. BUT, I take a really sneaky totally not organic but yummy anyway shortcut. There are these pastes that you can get in shelf stable containers (until they are open)They are chicken and beef BASE, not broth but stock base. So all you do is add like a 1/3 of a cup to a gallon and half of boiling water, simmer for 3 minutes and PRESTO! Its stock! Boil some chicken thighs in the stock, remove and cut up, add chopped carrots, celery maybe and onion, your egg noodles and chicken…I swear its like love in a bowl. Soooo good.

  4. This sounds and looks delicious! One thing my wife does when she makes kitchen stock is add a parsnip. You don’t really taste the parsnip in the finished stock, but it just ups the hominess of the resulting soup.

  5. This soup may have changed my life. I just made it, and it is AMAZING. I am not a cook, by any stretch of the imagination — but this was super easy. And so, so, so good! (Note: I admit, I’m not a super vegetable loving person (stop laughing, Carolyn), so I cut down on the onion and carrots a bit.)

  6. I'm in the process of making this soup right now to help me through a wicked case of bronchitis, and to try to help prevent the boyfriend from getting anything (being high school teachers, we're on the front lines of the crud wars). I've just got to say: this looks like the nicest chicken stock I've ever made, and just smelling it is making me feel better. Well done, Dr. Macheesmo. Thanks!

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