Classic Chicken Noodle Soup With A Twist

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My soup recipe is very traditional chicken noodle soup.

To a large pot or dutch oven, I add homemade chicken stock, diced yellow onions, potatoes, celery, carrots, and spices.

Once the vegetables are cooked, I add wide egg noodles and cook until done and then I add shredded cooked chicken.

While you can. use store-bought broth (and I sometimes do) You can also make homemade bone broth.

At our house, we make a whole chicken for Sunday dinner at least once a month and I don’t let anything go to waste.

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley.

Any leftover chicken is saved for soups, salads, or maybe a chicken pot pie.

The carcass of the chicken goes into a large pot, it gets covered with water, and to that, I add bay leaves, and fresh herbs if I have them. If not I add dried parsley, thyme, and oregano. Additionally, I add salt and pepper and a quartered medium onion.

I typically freeze the tops and ends of my celery stalks and that also gets tossed into the stock pot. You bring the water to a boil and then let it simmer. If you start it early in the day you can let it simmer, partially covered for at least 4 hours.

For some reason, I typically don’t get it started until later in the afternoon and I’ll cook it for a couple of hours, let it cool and set the whole pot in our spare refrigerator overnight. Then finish it the next day. I found that leaving it sit overnights makes such a full-bodied broth so it’s my favorite method for homemade stock.

I know that many people will put it in their crockpots or even their instant-pot.

Once the broth is done and cooled, I strain it into a very large bowl and throw out all the bones, cooked veggies, and herbs.

Now it’s ready to be used for soup.

I also can my broth so I have it all year long in my pantry.

Soup is so versatile. You can add or take out anything that you like or don’t like.

• Peas
• Corn
• Spinach
• Chopped Tomatoes
• Leeks
• Fish Sauce for an Asian chicken noodle soup
• Worcestershire or Soy Sauce
• Half & Half or Coconut Milk for a Creamy Chicken Noodle Soup
• Lemon zest for a lemon chicken soup
• Play around with herbs – Use fresh if you have them.
• Dumplings
• Switch out the chicken and chicken stock with beef and beef broth

Beyond the egg noodles

You don’t have to just use egg noodles in homemade chicken noodle soup.

• Bow Tie Noodles
• Soup Noodles
• Ditalini
• Ramen Noodles
• Rice
• Barley
• Tortellini

toppings

• Shredded or Grated Cheese
• Rice Noodles
• Soup Crackers
• Tortilla Chips
• Fresh Parsley or Cilantro
• Avocado

What’s In My Winter Kitchen

• Store Bought Broth
• Rotisserie Chicken
• Frozen Bag of Mixed Vegetables

You can have soup on the table in 20 minutes using these shortcuts and it’s so much better for you than soup from a can.

The old standard of Soup and Sandwich is the first thing that comes to mind.

I also love a slice of homemade bread but you can certainly get fresh french bread from the grocery store.

If you’re interested in making sourdough bread. My recipe is HERE.

If you want something that is just as delicious and way less complicated, you can find my Artisan Bread Recipe HERE.

Peace,

BEEF

CHICKEN

DESSERT

GLUTEN FREE

PASTA

SALAD

SEAFOOD

SOUP

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“Handy” joined me on the podcast this week and we talked about our One Room Challenge Room. We also talked about the big project we are doing between Christmas and the New Year. I also shared with him (for the very first time) what new home improvement project I want to tackle in 2023.