Best Chicken Noodle Soup

Best Chicken Noodle Soup

Chicken noodle soup is one of those meals that brings me back to my childhood. Yes, I was usually a little sick when it was served to me, but not too sick, perhaps on the mend from tonsillitis, something I seemed to get often. My mother heated it up from a can and I still recall the relief of the warm broth sliding down my sore throat. The simplicity of it must have been what appealed to me. As a picky eater I did not like a lot of different foods combined in one dish, such as casseroles or stews.

But chicken noodle soup was simple with mostly chicken in small cubes, broth and noodles. To my eight year old self nothing else was needed.

I still crave chicken noodle soup when I am a little under the weather. But the canned varieties don’t cut it anymore. At least I haven’t found one that I can finish. So I set out to make my own, and make enough that I can freeze and have some ready when I need it. Over the years I tried various recipes and by trial and error, came up with one that has so much flavor, in addition to being satisfying and restorative.

My broth is made from my turkey carcass from Thanksgiving. The Sunday after Thanksgiving, I removed what meat was left on the bird. Then I placed the remains into a Dutch oven, filling it with water as high as I dared. I got the water boiling, then turned it down to a simmer and let it go for 30-45 minutes. Since the turkey had been thoroughly seasoned, including the breast cavity, I did not season the broth at all. I cooled the broth, put it in containers and froze it in quart size containers.

Turkey Broth

For the full recipe, click here.

I prefer to roast my own chicken breasts but you could certainly use a rotisserie chicken. I buy a package of two chicken breasts, with the bone in. Having the bone in increases the flavor immensely. Place the chicken breasts in a roasting pan, season with salt, pepper, and garlic powder. Bake at 425 for 30 minutes, then add 2 cups of water to the pan, cover with aluminum foil and return to the oven. Turn the heat down to 325 and cook for another 1 1/2 hours. I remove the cooked breasts from the oven but let them cool in the covered pan for as long as possible. The chicken will be so tender when you let it cool in its juices. This may sound like a lot of effort but I do it while I am doing other things since the hands-on time is quite limited. I only used one of those chicken breasts in my chicken noodle soup recipe. I have another to make something else with or use in a salad. Chicken breasts are so huge nowadays.

This soup is so rich, yet simple you certainly don’t have to reserve it for sick days. It is also satisfying for those times after you have over indulged and you just want to return to a healthy routine.

The recipe makes 6 ample servings, enough to share some with a sick friend.

Enjoy!

Vegetable Chowder with Cheese

Like most everyone I made a resolution to eat more healthfully in 2017.  This vegetable chowder really makes that easy to do.  It’s chock full of vegetables and it tastes great.
For some reason, even though I do like vegetables and fruits, I find it hard to incorporate enough into my daily diet.  So when I find a recipe like this, I think of it as counteracting those days when I didn’t hit my daily requirement.
The recipe makes 6 hearty servings.  For the two of us we will have leftovers for lunches or to freeze.

 

 

Vegetable Chowder with Cheese

  • Servings: 6
  • Difficulty: easy
  • Print
3 1/2 cups of chicken broth
8 celery ribs, sliced
4 carrots, peeled and sliced
2 red potatoes, peeled and cubed
1 large onion, chopped
1/2 t. pepper
1/2 t. salt
2 cups frozen whole kernel corn, thawed
1/4 cup butter
1/4 cup all purpose flour
2 cups of milk
2 cups shredded Cheddar cheese
Bring the first six ingredients to a boil in a Dutch oven.  Cover, reduce heat and simmer for 20 minutes.  Remove from heat and stir in corn.
Melt butter in a heavy saucepan over low heat and add the flour, stirring until smooth.  Gradually stir in the milk and continue cooking until the mixture thickens and bubbles.  Add the grated cheese, stirring until melted and combined.

Stir the cheese mixture into the vegetable mixture until blended.  Cook a few more minutes until warm.

A few other soup suggestions:
Do you have a favorite soup recipe?  I would love to add some variety to my list.