Chicken Noodle Soup

chicken noodle soup - trust in kim

This is the perfect recipe to make after you’ve roasted a chicken. Whether you’re feeling under the weather, or you’re perfectly healthy, a bowl of homemade chicken noodle soup is sure to make you feel even better.

After the roasted chicken has been consumed you can cook up the broth, let it cool over night, and then it’s ready to make into this soup the next day. I often freeze the broth for later use, so all my soups can have that homemade goodness in them.

If you haven’t just roasted a chicken and you want to make a broth, there’s a recipe for you here.

What you need for the broth:

  • 1 chicken carcass
  • 1 small onion
  • 1-2 garlic cloves
  • 1 bay leaf
  • a few peppercorns
  • a chunk of fresh ginger
  • 1 stalk celery
  • 1 carrot

What you need for the chicken noodle soup:

  • a stalk or two of celery, sliced
  • 1 carrot or two, sliced
  • optional: frozen peas
  • wide egg noodles
  • salt and pepper to taste

What you do:

  1. Remove any leftover meat from the chicken carcass and refrigerate for use in the soup later.
  2. Place all the chicken broth ingredients in a large pot and cover with cold water. Bring to a simmer, then lower the heat, so just a few little bubbles are coming to the surface. Leave on this very low simmer for 2-4 hours.
  3. Strain the broth through a fine mesh sieve; you can line the sieve with cheesecloth if you want a really clear broth. Discard the solids. Allow to cool, then refrigerate over night.
  4. By the time you make the soup the next day the fat should have hardened on the top of the broth. Scrape the fat off and pour the broth into a large pot on medium high heat.
  5. Add the leftover chicken meat, chopped, along with the celery and carrot, and let them cook for about 5 minutes.
  6. Add a few handfuls of the egg noodles and cook them according to the package instructions. By this time the carrot should be softer, but not mushy. Add the optional frozen peas and cook for just long enough to heat them through.
  7. Taste and season with salt and pepper. I like to add only a little salt, and then people can add more if they need to – too much salt ruins a perfect chicken noodle soup.

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