Homemade Chicken Noodle Soup
February 2018
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Homemade Chicken Noodle Soup
How to make your favorite meal from scratch

While it may be easier to open a can of soup and microwave it in a bowl, it’s much healthier and tasty to prepare it yourself using fresh ingredients. Sound like a lot of work? It’s actually easier than you’d expect. Just follow this recipe from Nagi with Recipe Tin Eats and soon you’ll be savoring a warm bowl of your favorite winter meal.

Gather your ingredients

Flavorful broth relies on bypassing the carton of chicken stock and cooking the liquid with fresh ingredients. The following amounts of ingredients will create a pot of soup that’s enough to feed six people.

Of course, you need a chicken, around 3.5 pounds. Supplement it with vegetables: 2 celery ribs, 2 carrots and 2 large onions. Gather the proper herbs and spices, including 2 bay leaves, 4 sprigs of thyme, 1 tablespoon of black peppercorns and a head of garlic.

For the chunkier parts of the soup, you’ll need more of the same ingredients (you cannot recycle the same ingredients from the broth): a large onion, 2 medium carrots, 2 celery ribs, 3 garlic cloves and 6 ounces of egg noodles. You should use 2 cups of the shredded chicken from the broth and 2 quarts of the broth itself, though.

Making the broth

Start by placing the uncooked, cleaned chicken in a pot and surround it with your sliced broth ingredients, then fill the pot with enough water to cover the chicken without overdoing it. Cover and simmer the mixture for 1 1/2 hours.

Once the chicken is tender and falling off the bone, skim any scum off the surface and transfer the chicken to a bowl where you can shred it. The concoction remaining in the pot should be strained and refrigerated so you can separate any fat from it.

Making the soup

Once you finish cleaning up from the broth, you can move on to making the actual soup.

Drizzle 1 tablespoon of olive oil into another large pot that’s heating on the stove, adding the diced onion and minced garlic. After a couple minutes, add the sliced celery and carrots, continuing to stir until all are softened.

Slowly pour that refrigerated broth into the pot and turn up the heat. When it’s on the verge of boiling, cook the noodles in the soup so it soaks up the flavor of the broth. Finally, add the chicken and make sure the entire dish is warm. Season with salt and pepper, then garnish it with parsley, and you’re ready for a delicious homecooked dinner you can enjoy in your pajamas.

Published by Heritage Bank of Nevada
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