Homemade Chicken Noodle Soup (Chef Beth)

How to make homemade stock

This post is brought to you by my dear friend Beth. Chef Beth is a an amazing mother of two beautiful children.

 

We are constantly talking about food, food and more food. Love her! Over and over again, Chef Beth has made this spectacular soup from scratch.

 

And when I say from scratch… I mean from SCRATCH! This is a perfect Family Fresh Meal! Without further ado… may I introduce Chef Beth!


 

Hi everyone! One of my favorite cold weather meals is homemade chicken noodle soup.

 

I have tried a few different recipes and my favorite comes from Chef Tyler Florence . It is rather simple and the wonderful thing about cooking soup, is you can really make it your own!

 

In this recipe, you also make your own chicken stock. It really makes all the difference! Don’t be scared – it really is easy – and worth the time it takes to simmer your own stock.

 

The vitamins and minerals packed into this healthy, homemade soup will help you fight through cold and flu season. I hope you enjoy!  

Chef Beth


Here is what you will need for the stock:
 
3-4 pound chicken (organic preferred)
3-4 carrots, peeled and cut in half
2 turnips, quartered
2 celery stalks, cut in half
2 onions, quartered
1 head of garlic, halved
1 tsp. pepper corns (or cracked black pepper)
2 bay leaves
2-3 sprigs of fresh thyme
For the Soup:
 
2 Tbsp. EVOO
1 onion, chopped
3 carrots, ½ in. thick slices
2 celery ribs, sliced lengthwise and cut in ½ in. slices
3 garlic cloves, minced
4 fresh thyme sprigs
1 bay leaf
8-10 cups of chicken stock
8 oz. dried egg noodles
about 2 cups shredded cooked chicken (from stock)
Salt and fresh black pepper, optional chopped parsley
 

1. Lets start with the stock. Place the chicken in a large pot, remove giblets.

2. Put the rest of the stock ingredients in the pot along with the chicken.

3. Put enough water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is cooked.

4. Remove chicken from stock and let cool.

5.  Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately or refrigerate up to one week.

 

Now lets make the soup!

1. Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.

2. Add a good pinch of salt and black pepper. Stir occasionally.

3.  After vegetables have softened a bit, add 8-10 cups chicken stock and bring to a boil.

4. Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened.

5.  Add in chicken, stir; cook an addition 2-3 minutes. 

6. Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!

 

I don’t know about you….. but I can smell this soup through the computer! mmmmmm

 

Thanks again Chef Beth!
XO – Chef Corey

 

Chef Beth & Chef Corey …. Best Food Friends Forever!

 

 
 
 
 
 
 
 
 
 
Homemade Chicken Noodle Soup (Chef Beth)
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Here is what you will need for the stock:
  • 3-4 pound chicken (organic preferred)
  • 3-4 carrots, peeled and cut in half
  • 2 turnips, quartered
  • 2 celery stalks, cut in half
  • 2 onions, quartered
  • 1 head of garlic, halved
  • 1 tsp. pepper corns (or cracked black pepper)
  • 2 bay leaves
  • 2-3 sprigs of fresh thyme
  • For the Soup:
  • 2 Tbsp. EVOO
  • 1 onion, chopped
  • 3 carrots, ½ in. thick slices
  • 2 celery ribs, sliced lengthwise and cut in ½ in. slices
  • 3 garlic cloves, minced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8-10 cups of chicken stock
  • 8 oz. dried egg noodles
  • about 2 cups shredded cooked chicken (from stock)
  • Salt and fresh black pepper, optional chopped parsley
Instructions
  1. Lets start with the stock. Place the chicken in a large pot, remove giblets.
  2. Put the rest of the stock ingredients in the pot along with the chicken.
  3. Put enough water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is cooked.
  4. Remove chicken from stock and let cool.
  5. Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately or refrigerate up to one week.
  6. Now lets make the soup!
  7. Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
  8. Add a good pinch of salt and black pepper. Stir occasionally.
  9. After vegetables have softened a bit, add 8-10 cups chicken stock and bring to a boil.
  10. Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened.
  11. Add in chicken, stir; cook an addition 2-3 minutes.
  12. Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!
 
 

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Comments

  1. 540harris says:

    I’m probably going to embarrass myself but what is EVOO? thanks

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