Chicken Noodle Soup

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Ingredients

  • 1 whole chicken (about 3-4 pounds)
  • 10 cups water
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, sliced
  • 3 celery stalks, sliced
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 8 ounces egg noodles
  • 1 cup frozen peas (optional)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Prepare the Chicken:
    • Rinse the chicken under cold water and place it in a large pot.
    • Add 10 cups of water to the pot, ensuring the chicken is fully submerged.
    • Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 1 hour, skimming off any foam that forms on the surface.
  2. Cook the Vegetables:
    • While the chicken is cooking, heat olive oil in a large skillet over medium heat.
    • Add chopped onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
  3. Combine Ingredients:
    • Once the chicken is cooked, remove it from the pot and set aside to cool.
    • Add the cooked vegetables to the pot of chicken broth.
    • Add the bay leaf, salt, pepper, thyme, parsley, and basil to the broth.
    • Bring the mixture to a boil, then reduce the heat and let it simmer.
  4. Shred the Chicken:
    • When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
    • Discard the bones and skin.
    • Add the shredded chicken back into the pot.
  5. Add Noodles and Peas:
    • Add the egg noodles to the pot and cook according to the package instructions, usually about 8-10 minutes.
    • If using, add the frozen peas during the last 5 minutes of cooking.
  6. Final Touches:
    • Taste and adjust seasoning as needed.
    • Remove the bay leaf before serving.
    • Garnish with fresh parsley if desired.

Benefits

  1. Nutritional Value:
    • Chicken noodle soup is packed with protein from the chicken, vitamins, and minerals from the vegetables, and carbohydrates from the noodles, making it a well-rounded meal.
  2. Hydration:
    • The broth provides hydration, which is especially beneficial when you’re feeling under the weather.
  3. Comforting:
    • Warm soup is soothing and can help relieve cold and flu symptoms.
  4. Immune Boosting:
    • The ingredients like garlic and herbs have immune-boosting properties.

Chicken Noodle Soup Methods

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Method 1: Traditional Stovetop

  1. Prepare the Chicken:
    • Place the whole chicken in a large pot, cover with water, and bring to a boil.
    • Reduce the heat to a simmer and cook for about 1 hour, or until the chicken is fully cooked.
    • Remove the chicken from the pot, let it cool, then shred the meat into bite-sized pieces.
  2. Prepare the Broth:
    • In a separate large pot, heat olive oil over medium heat.
    • Add diced onion and minced garlic, sauté until translucent (about 5 minutes).
    • Add sliced carrots and celery, cook for an additional 5 minutes.
    • Pour in the chicken broth, add bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
    • Bring to a boil, then reduce to a simmer for 20 minutes.
  3. Cook the Noodles:
    • Cook egg noodles separately in a pot of boiling salted water according to package instructions. Drain and set aside.
  4. Combine and Finish:
    • Add shredded chicken and cooked egg noodles to the pot with the broth and vegetables.
    • Simmer for an additional 10 minutes.
    • Stir in chopped fresh parsley and lemon juice (optional) before serving.

Method 2: Slow Cooker

  1. Combine Ingredients:
    • Place the whole chicken, diced onion, minced garlic, sliced carrots, and celery in the slow cooker.
    • Add chicken broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
  2. Cook:
    • Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the chicken is fully cooked and the vegetables are tender.
  3. Prepare the Chicken:
    • Remove the chicken from the slow cooker, let it cool, then shred the meat into bite-sized pieces.
  4. Cook the Noodles:
    • About 30 minutes before serving, add the egg noodles to the slow cooker.
    • Stir in shredded chicken and let the noodles cook until tender.
  5. Finish:
    • Stir in chopped fresh parsley and lemon juice (optional) before serving.

Method 3: Instant Pot

  1. Sauté:
    • Set the Instant Pot to the sauté function and heat olive oil.
    • Add diced onion and minced garlic, sauté until translucent (about 5 minutes).
  2. Combine Ingredients:
    • Add the whole chicken, sliced carrots, celery, chicken broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
  3. Pressure Cook:
    • Seal the Instant Pot lid and set to high pressure for 25 minutes.
    • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  4. Prepare the Chicken:
    • Remove the chicken from the Instant Pot, let it cool, then shred the meat into bite-sized pieces.
  5. Cook the Noodles:
    • Set the Instant Pot to sauté mode and add egg noodles.
    • Cook for about 5-7 minutes, until the noodles are tender.
  6. Finish:
    • Stir in shredded chicken, chopped fresh parsley, and lemon juice (optional) before serving.

Conclusion

Each method offers a convenient way to prepare delicious chicken noodle soup. The stovetop method is traditional and straightforward, the slow cooker method is perfect for a hands-off approach, and the Instant Pot method is quick and efficient. Choose the method that best fits your schedule and equipment for a comforting and nourishing meal.

This soup is not only delicious but also brings a sense of nostalgia and comfort, perfect for a cozy family meal. Enjoy!