I make chicken noodle soup a lot around here and even more during the winter to ward off the cold and flu and with the cold weather finally hitting Florida with our first mild freeze of the year this past week I made a nice fresh pot of homemade chicken noodle soup. I make mine starting with homemade chicken stock. Homemade is so easy and you get so much more for your money than buying those little boxes of salty broth in the store and you can control the amount of spice you want. I have been working on this recipe for a few years and now have it down, so it’s good enough to share with all of you and the recipe is very easy. I will share with you the secret ingredient to get all the wonderful “chicken” flavor in the soup. So let’s get started!
HOMEMADE CHICKEN NOODLE SOUP
developed by Carol Barngrover/Yellowrock Country Girl
1 whole chicken- 3 to 4 pounds
I don’t bother cutting it up, just put in a large stock pot
1 whole onion- peeled and quarted
1 bay leaf
1 TB kosher or sea salt
4 TB Better than Bouillion Chicken Base- this stuff is amazing helps get that great flavor we are going for
2 stalks celery – washed and cut in half
4 to 5 Quarts water – if the chicken is closer to 4 pounds I use 5 qts water
Combine the water, chicken and the rest of the ingredients noted above in a large stock pot. Bring to boil. Then reduce heat and simmer for at least 2 hours or until chicken is tender and starting to fall apart if you try to pick up the chicken. Remove from heat and skim off any foam. Remove the chicken and chicken bones from the pot into a large bowl to cool. Strain the stock through a sieve or several layers of cheese cloth, this gets the rest of the spices out of the broth and also gives you a nice clear stock. Allow stock to cool and then place in refrigerator until fat solidifies. I usually make my stock the day before and then let set in the refrigerator overnight to get all the fat removed from the stock. If I am making soup the same day, I put the cooled down stock in the refrigerator for a couple of hours and skim off the fat that way. Just depends on your time frame.
While to stock is cooling; pick the cooked chicken meat from the bones and place in a clean bowl. Chop or shred the bigger pieces of chicken to bite size pieces. Discard the bones we are now done with those. Wrap and store the shredded chicken in the refrigerator until later. Once the stock has cooled and you have removed the fat from the stock, return the stock back to your stock pot and bring to a boil and then reduce to simmer. Add the shredded and chopped chicken back into the stock. Now are you ready for the secret ingredient for the extra creamy chickeny flavor?
Final Soup Ingredients:
1- Family size can of Campbells Cream of Chicken Soup.- the final layer of chicken flavor for amazing soup
1- Bag Egg Noodles – I use Muellers
Pour the whole can into the broth and stir until incorporated. Pour in one bag of egg noodles and then bring back to a boil. Be sure to stir the soup pretty regularly so that the noodles will not stick to bottom of pan or to each other. Once the soup starts to boil again, return to simmer and cook for 15 minutes or until noodles are tender.Taste the soup and season with salt and pepper to taste.
Note: The first bowls of soup will be more soupy which is soooo good when you are cold or have the sniffles. If you turn off the soup once the noodles are tender and let set, the noodles will soak up a lot of the broth and change the entire texture of the soup and the noodles will be a more creamy chicken and dumpling style soup. So leftovers later in the day or the next day just keep getting better! I hope you enjoy the soup as much as we do.
This serves 2 to 8 people depending on how many go back for seconds and you want leftovers! 🙂