Ohhhh I just adore you, chicken noodle soup! A few weeks ago I really wanted some homemade soup. I NEEDED homemade soup. Ya know that feeling? I really didn’t want to hear the awful “fffffflllooppp” sound as the goopy room temperature soup emptied out of its aluminum can and plopped into a sauce pan for re-heating.
No ma’am. Not this time. I wanted to hand cut the veggies, cook the chicken myself, personally choose the noodle type, and taste test the broth before bringing it all together. I figured that can’t be all that hard…right? A little time consuming, sure, but not awful.
Cooking anything “homemade” can be intimidating, but I channel my inner rock star of a mama and just do it. I know she’s in there somewhere! Sometimes she just needs coffee. I also just have strategize when’s the best time to prep and cook. Also, I buy the broth and noodles. I’m not gonna lie, one day I’d love to be that mother of twins who makes her own noodles and chicken broth AND soups. One day. But for now I think I’m doing just fine 😉
I also consulted one of my favorites to follow on All Recipes: Chef John. He has easy video tutorials, uncomplicated recipes, and a reassuring voice. I altered it just a bit, and below is how I bring to life this timeless classic.
Homemade Chicken Noodle Soup
1 cup – Chopped Onion
1 cup – Chopped Carrots
1 cup – Chopped Celery
2 tablespoons – Butter, salted
1 teaspoon – Salt
1 teaspoon – Thyme
8½ cups – Chicken Broth (Gold star if you make your own! Chef John’s got a recipe for that, too: Roasted Chicken Broth)
1 cup – Egg or Dumpling Noodles
1 pound (approx) – Boiled Chicken (I boil it at medium high heat in 2 cups chicken broth/stock, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt)
Coarsely chop your onions, carrots, and celery.
In a large stock pot start by melting the butter at medium heat, then add your onions, carrots, and celery to sautee together. Also add the salt and thyme.
Once the onions start to get translucent, add all 8 cups of your chicken stock and stir together.
Add in your noodles and chicken, stir, and let simmer in the broth for about 5 minutes.
Give it all a taste! More time? More….thyme? Haah! More salt? You be the judge. And the cook. And the rockstar who get’s a high five from me for cookin yourself some homemade soup.
You did it! So proud of you! Here’s mine:
Oh I almost forgot! I love me some oyster crackers in my soup.
Ahhhh yes. There it is. Homemade heaven in a bowl. It always makes me happy. Sean loves it too! One day, I imagine also serving this to Henry & Emily as they come barreling in from a fun day outside in the snow. One day 😉