Chicken Noodle Soup is my ultimate comfort food. More so than macaroni and cheese or shepard’s pie and definitely more than something sweet. I know, more than mac n’ cheese?! That’s mainly because I don’t feel so guilty about emotionally eating it. Soup. Soup’s good. I can eat two bowls of soup and not feel like such a fat kid.Whenever I don’t feel well, it’s Dan’s go-to. When we first started dating I had come home from work one night and crawled into bed to try to fight off an on coming cold. Dan’s first reaction? “Can I make you some soup?” I of course said yes and he went to the store and came back with cough drops, tissues, and not the can of chicken noodle soup that I was expecting, but he came back with chicken breasts, chicken stock, egg noodles, and veggies and then made me homemade chicken noodle soup. I swooned. Then I anxiously waited for him to ask me to marry him. Because who wouldn’t marry a man who offers to make homemade soup when you’re sick?!
So Snow-ice-mageddon-pocolypse 2014. 3 days of cooped up in the house. 3 days of cold. Thank god I braved the store early Sat. morning during a brief snow break. On that trip I picked up some chicken breasts, a ton of veggies, and of course, most importantly, orange juice (for the bubbly in the wine fridge), and wine. I had originally planned on making some farfalle pasta and doing a light chicken veggie white wine sauce pasta dish with that farfalle. But then as we were huddled together under a blanket trying to stay warm, watching a terrible movie on Netflix, when I asked Dan what he wanted to do for dinner, he said “Something warm. Chicken soup?” Genius. Of course; it was the perfect night for it.So Dan’s made chicken noodle soup dozens of times over the past couple of years. But this is our first totally from scratch chicken noodle soup. Homemade egg noodles, a couple of chicken breasts, onions, carrots, celery, and chicken stock. Still, pretty easy. We always have homemade stock in our freezer and we still had some left over from last weekend’s Poutine gravy. But it wasn’t quite enough.
No problem. We had chicken breasts on the bone. So we just cooked these down in generously salted water to make some more. We started it on low so the chicken would slow cook to be nice and fall off the bone tender.
After about an hour of slow cooking and letting the water/broth cook down, I added the rest of the chicken stock we had to bring that up to temperature and also cook with the chicken. It was much richer (we had cooked down a whole chicken carcass with a ton of veggies).While the chicken cooked down, I made some quick egg noodles with just flour, salt, and eggs.Then, I prepped the veggies. Just a quick clean and chop of the celery, carrots, and a white onion.Easy peasey.And then the chicken was done!And we were left with some delicious stock.And fall off the bone chicken breasts.A little shred with a fork and deliciously tender chicken breast meat perfect for soup!But first the veggies needed to cook. So with the stock brought up to boiling, I added the carrots, celery, onions, a healthy pinch of oregano, and a bay leaf.In the meantime, the freezing rain started. To which Nigel was not impressed about.At all. He was so sad! It was almost like he was like “what the hell is falling on my head…”Once the carrots were tender and cooked, I added the shredded cooked chicken and the fresh egg noodles to let them cook for about 5-10 minutes.Like this. I definitely cut the noodles too long and too thick. Plus, these weren’t the dried shaped ones. Our next soup will have our ‘egg noodle’ shaped egg noodles.And then it was done! So delicious. I love soups with homemade stock because you know exactly what’s in it and the flavor is purely from the ingredients with just the right amount of body from the fat rendered from the skin and bones. This soup absolutely hit the spot on this super cold night. With an easy drinking red and a butter slice of Dan’s Como bread, that’s my kind of comfort food!
- Egg noodles
- 3 quarts of chicken stock
- 2 chicken breasts
- 3 carrots
- 3 stalks of celery
- 1 lg white onion
- bay leaf
- Cook chicken either in pre-made stock or make stock by cooking chicken in salted water on low for about an hour.
- When chicken is done, remove from stock and shred.
- Clean and chop veggies and add to boiling stock to cook with a healthy pinch of oregano and a bay leaf. When veggies are tender, add shredded chicken and egg noodles to stock.
- Cook until egg noodles are cooked and serve!
In the mood for a creamier version? Check out my friend, the Cozy Cook’s Creamy Chicken Soup!