Chicken Noodle Soup
On the next rainy day, take a trip back to Grandma’s house! Make some chicken noodle soup from scratch, with a few updates. Very easy to do, just takes time! Your house will smell heavenly and your family and friends will feel loved and comforted! This is insanely delicious and so good for you! I’ve added kale for a nutritional boost!
Author: Ruth Guerri
Serves: 8 - 10
- 1 small whole chicken (4 – 4½ lbs)
- 1½ quarts of chicken broth
- 1½ quarts of water
- 1 onion, quartered
- 2 carrots, rough chopped
- 2 celery ribs, rough chopped
- 3 sprigs of fresh thyme
- 2 bay leaves
- 2 tsp of kosher salt
- 1 tsp of black pepper
- 1 Tbs of olive oil
- 1 onion, chopped
- 2 carrots, cut in bite sized pieces
- 2 celery ribs, cut in bite sized pieces
- 4 garlic cloves, chopped
- 6 oz of mushrooms, quartered or sliced
- 6 oz of egg noodles
- 2 cups of kale chopped
- salt to taste
- Start by making the stock, place the chicken a large pot, pour in the chicken broth and water, add in the onion, celery, carrots, thyme, bay leaves and the salt & pepper. Bring to a boil, then lower the heat and simmer partially covered for 1½ hours.
- Carefully remove the chicken from the pot and let it cool. Strain the broth, reserve for later and discard the solids. When the stock has cooled a little, skim the fat from the surface. When the chicken is cool enough to handle, remove the meat, shred it and discard the bones and skin.
- Now, heat the oil in a large soup pot and over medium high heat, saute the onion, carrots and celery for about 4 minutes, then add in the garlic and saute 1 more minute.
- Now, add in the shredded chicken and the reserved stock, bring to a boil, then reduce the heat and simmer for 10 minutes.
- Next, add in the kale, noodles and mushrooms, stir to combine and simmer another 12-14 minutes or until the noodles are al dente.
- Add salt to taste. Serve with a warm, crusty baguette. Enjoy!