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Cold Weather Favorites: Chicken Noodle Soup

Updated on November 26, 2015

Chicken Noodle Soup

I don't know about you, but when the weather starts to take on a chill or if I am feeling a little under the weather I crave chicken noodle soup. Why? Maybe its because that was always what my parents gave me when I was sick when I was young. Or maybe its the comforting smell of the stock. Perhaps its the heartiness of the vegetables and chicken. Or it could just be as simple as all the electrolytes you'll get from the broth

No matter the reason I am a big fan of chicken noodle soup. I remember on the rare occasions that we had a rotisserie chicken my dad would always take the leftover meat and the bones to make chicken broth. He would then make soup. It wouldn't just be a little soup, it would be enough to last us days. The house would smell so good, and I remember hims taking most of the afternoon to make it.

This may be a little silly, but I when I moved out I really wanted to make that soup. But, I had it in my head that it was going to be super hard and above my culinary ability (and this is coming from the girl that made lobster mac 'n cheese from scratch...)

One day my boyfriend and I were feeling a little under the weather, probably from a little too much wine the night before, a late night, and an early morning. It was raining and the first chilly day of the season. I decided that it was time. I was going to make chicken noodle soup on my own. After all, how hard could it possibly be?

My Soup

I have one tiny confession. My soup is not exactly like my dad's. He made his broth completely from the bones, skin, and leftover meat from a rotisserie chicken. His soup never had that much meat in it, but it would have so much flavor. Mine. Well, there is plenty of flavor. But, I used the rotisserie chicken just for the soup. I used store bought broth and then enhanced it with the bones from the carcass. I simply didn't have the time to wait for the broth from scratch. We wanted soup as soon as possible.

The Veggies

Here, we seen the carrots, celery, mushrooms, and spices cooking. The more vegetables you have the longer it will take. But it is worth the wait.
Here, we seen the carrots, celery, mushrooms, and spices cooking. The more vegetables you have the longer it will take. But it is worth the wait.
Cast your vote for Chicken Noodle Soup

How Long Will It Take?

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 8-10 servings

The Broth

The both needs to simmer with the chicken bones for 30 minutes.
The both needs to simmer with the chicken bones for 30 minutes.

Side Note

If you would like more or less of any of the spices I say go for it! Just remember the more cayenne you add the more heat the soup will have. I accidentally added about a tablespoon and a half the first time I made this soup, it brought some tears to my eyes. The second time I made it I only used a tablespoon and it was a lot more bearable, though I had still been expecting the spiciness and kind of missed it. It certainly helped clear the sinuses.

I also added sliced mushrooms the second time I made the soup.

What You'll Need

  • 1 Rotisserie Chicken, I use the largest I can get
  • 4-6 Carrots, cut into 1 inch pieces
  • 4-6 Celery, cut into 1 inch pieces
  • 4 boxes (4 quarts) Chicken Broth, I like low sodium
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Turmeric Powder
  • 1 tbsp Celery Salt
  • 1 tbsp Paprika
  • 1 package Noodles, Egg noodles or your favorite small pasta
  • 4 cloves Garlic, I like freshly chopped
  • 2 tbsp Olive Oil
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The chicken meat should be in small chunks.Make sure you are able to remove all of the chicken bones from the broth before you add the vegetables.
The chicken meat should be in small chunks.
The chicken meat should be in small chunks.
Make sure you are able to remove all of the chicken bones from the broth before you add the vegetables.
Make sure you are able to remove all of the chicken bones from the broth before you add the vegetables.

Note

I only like to use the larger bones (like the thigh) because they are easier to fish out when its time to start adding the vegetables. I also like to count how many bones I put in, that way I make sure I get them all out. This way I make sure that no one gets little bones in their bowl.

How To Make The Soup

  1. Wash the carrots and the celery, then cut into one inch pieces (If you want to add other vegetables prepare them at this time as well.) Remove the skin from the rotisserie chicken, then break off the meat into chunks. (I like mine about the size of my finger). Remove the larger bones from the carcass and set aside.
  2. Empty the cartons of store bought chicken broth into a large stock pot. And bring to a simmer. Add the large bones to the simmering stock. (You can also add the skin as well, they will be more flavor but there will also be more fat in the soup) Let simmer for 30 minutes
  3. While the broth is simmering add 2 tbsp of olive oil to a sauté pan. Then add the spices, followed by the vegetables. Sauté the vegetables until soft.
  4. Remove the bones from the broth. Then add the vegetables, chicken, and the noodles. Cook until the noodles are done.
Click thumbnail to view full-size
Some of the vegetables will float (like celery and mushrooms) and the color of the broth will change when you add the spiced vegetables.Make sure that you stir occasionally after you add the noodles, chicken, and vegetables.
Some of the vegetables will float (like celery and mushrooms) and the color of the broth will change when you add the spiced vegetables.
Some of the vegetables will float (like celery and mushrooms) and the color of the broth will change when you add the spiced vegetables.
Make sure that you stir occasionally after you add the noodles, chicken, and vegetables.
Make sure that you stir occasionally after you add the noodles, chicken, and vegetables.

Changes

One of the reasons I love this soup is that you can make so many changes to it. You want a little more spice? Add some more cayenne pepper. You don't like celery? don't use it. You don't like egg noodles? Use alphabet noodles. What if you want to try zucchini, squash, or potatoes? Go for it! I would even say that you could safely add beans to this soup.

The Final Product

We had made rolls earlier in the day and they paired perfectly with the home made chicken noodle soup.
We had made rolls earlier in the day and they paired perfectly with the home made chicken noodle soup.

Leftovers

If you are like me you don't mind taking last night's dinner for today's lunch. But, you don't want to be eating last night's dinner all week. This soup freezes well. The first time I made it was able to freeze two servings. And I was glad I did because just two weeks later I wasn't feeling my best and was able to thaw the soup for a good pick me up meal. I am typically able to get anywhere from 8-10 servings from this recipe, depending on how large I made the bowls.

What To Pair the Soup With

I love rolls with my soup. Of course, crackers are nice when I'm sick. When, I am not feeling sick and just want a warm bowl of soup on a cold night I have been known to make a grilled cheese sandwich to join my soup. Of course, when I'm not sick I also think a nice cold beer goes well with that combination too.

Comments

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    • Carb Diva profile image

      Linda Lum 17 months ago from Washington State, USA

      I can almost smell the soup through my computer monitor. I've never used garlic in my chicken soup and think I will give that a try. It sounds very healthy and looks wonderful. Thank you for sharing.

    • isharkbait profile image
      Author

      isharkbait 17 months ago

      Garlic and cayenne pepper were two things I never thought to use in chicken soup. But, the flavors blend so beautifully!

    • peachpurple profile image

      peachy 17 months ago from Home Sweet Home

      Wow your chicken noodle soup is diffetent from the norm

    • isharkbait profile image
      Author

      isharkbait 17 months ago

      The kick helps me get over a cold super quick. Its such a nice pick me up.

    • skellie profile image

      skellie 3 months ago from Adelaide

      This looks amazing and sounds delightful - I wish I had smell-a-vision :)

      Here down under, a pea and ham soup or a pie floater helps to take the chill off on a very cold night and is even good when you are not feeling well.

      Love this recipe and I am going to try it out on our next cold night in Australia.

      Great hub.

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