Homemade Chicken Noodle Soup

Tuesday, January 11, 2011

Chicken Noodle Soup: the cure for the common cold. As flu season hits, I've been finding myself craving for this American classic. I'm like Goldilocks when it comes to Chicken Noodle Soup. Anything canned or store-bought just doesn't do it for me; too salty, the texture of the shredded chicken is funny, the noodles are too thick, the veggies are too soft, the list goes on and on. With just a little bit more effort, you can make your own soup without all the preservatives and extra sodium.


Chicken Noodle Soup

3 medium carrots, diced
3 stalks celery, diced
1/2 medium onion, diced
2 teaspoon olive oil
3 cloves garlic, smashed and roughly chopped
3 medium chicken thighs, cut into 1-inch pieces (I prefer thighs over chicken breasts)
1 cup small-medium egg noodles, uncooked*
1.5 quart low-sodium chicken stock (48 oz)
salt and pepper to taste
parsley/italian parsley for garnis

*If doing this for CLEAN cleanse, don't add noodles


1. Brown chicken & veggies. In a large pot, heat up the olive oil over medium high heat. As it's heating up, season the chicken thighs with a few pinches of salt and pepper. Begin browning the chicken in the pot, for 1-2 minutes. Add onions and garlic. Saute for another minute before adding the carrots and celery.

2. Add stock & shimmer. Cook for another 2-3 minutes, season with a few pinches of salt and add the chicken stock. Bring to boil, and simmer for 20 minutes. Season to taste.



2. Cook the noodles separately. What I hate most about homemade chicken noodle soup is that when left in the soup too long, the egg noodles soaks up all the liquids in the soup and becomes super mushy. So, unless you plan on serving all the soup in one sitting, I would cook the noodles separately. Cook noodles according to manufacturer's directions, keep it al dente. Here, I'm actually using whole wheat noodles.

3. Soup + Noodles. When you are ready to serve, add the noodles to your soup. Garish and serve.

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