At my house, if you don’t feel well, you must eat this soup. It’s just a part of being in my family. So far, no one has complained about it.
You know the benefits of cooking down good, organic beef or chicken bones to make good bone broth, right? If not, do a little reading like this. We were given tools to be healthy, and I firmly believe this is one of them. I make bone broth from turkey, chicken and beef bones and can it. But you can definitely get a lot of the same goodness from cooking a good, organic chicken all day to make a pot of soup.
And it’s much easier than you think. In fact, I hope that I can take a lot of the mystery out of making some of the foods you once thought were too complicated or only for your grandma to make. I promise, just follow these few steps and you are on your way to amazing homemade goodness. Whip up some Soft Oat Rolls or Artisan Cheese Bread to accompany this goodness.
Please keep in mind that all the seasonings and veggie amounts are estimated as I never measure them, but adjust to taste as I go. I will give you approximates, but certainly season to your taste.
Start with a whole chicken or a mixture of bone-in white and dark meat pieces. I try to keep a chicken in the freezer for just such an occasion. Put it in a huge pot and cover it with water. Now, dice up the following:
at least 1 cup of celery,
at least 1 cup of carrots,
and 2 cloves of garlic
and put it all in the pot with the chicken.
Add 2 tsp. sea salt or kosher salt,
1/2 tsp. pepper,
and 1 tsp. Italian seasoning.
Let all of this goodness come to a boil over medium heat and then reduce it to low to simmer for about an hour.
When the chicken floats, usually within an hour and a half or so, remove the chicken and let it cool and take all the meat of the bones. Refrigerate the meat and add the bones back into the broth and let them simmer for the rest of the day. How long the bones are in the pot depends on what you have time for. The longer they simmer, the more nutritious, so let them simmer as long as possible.
(You can also make a rich and nourishing bone broth in the crock pot! Just start the day before by putting the whole chicken and the whole crock pot full of water on high and cook until the chicken is done (about 3 hours or so), and then remove the meat and put the bones back in and simmer on low overnight and up until you’re ready to make the soup using your crock pot full of bone broth!)
While your broth is turning into chicken-y medicine make some homemade egg noodles. But, be warned; once you try these there is no going back to noodles from a bag. This, too, is way easier than you think.
Separate the noodles so they can dry well. Either let them stay on the counter and flip them over at some point, or you can lay them on a rack of some sort to let air get through to the bottom.
Usually, I let these dry for the afternoon, but sometimes, I have rushed things and they are not completely dry. They still work just fine.
A half hour before serving turn the heat back up to medium low and drop in all the noodles and let them cook. Add in the chicken about fifteen minutes later so it can heat up. Adjust the salt and pepper to taste. You can make a little slurry of cornstarch and cold water (a couple Tablespoons full of each) and add it to the hot soup as a bit of a thickener if desired.)
And there you have it! The perfect chicken noodle soup. If you manage to have leftovers, this freezes beautifully. I just put it in a glass mason jar and keep it on hand in case someone starts sniffling. Or worse, if it’s me (the soup-maker) and no one had this blog post to make me this soup!
No more excuses for them or for you. Now you know. Go make soup.
- 1 whole chicken or at least three pounds of chicken parts, bone-in, white and dark meat (preferably organic, hormone, and preservative free)
- 1 onion
- 1 c. chopped celery
- 1 c. chopped carrots
- 2 cloves chopped garlic
- 2 tsp. sea or kosher salt (more to taste)
- ½ tsp. pepper (more to taste)
- 1 tsp. Italian seasoning
- Homemade Noodles:
- 3 c. flour plus extra for the counter
- 3 eggs
- ½ tsp. salt
- ½ cup milk
- 2 T. melted butter
- Place the chicken in a big soup pot and cover with water.
- Add in the onion, celery, carrots, and garlic and put it into the pot along with salt, pepper, Italian seasoning.
- Bring to a boil and then reduce the heat to low to simmer for at least one hour. When the chicken floats, it's done cooking so remove the chicken and let it cool and take all of the meat off of the bones. Refrigerate the meat and put the bones back in if you have time to let them cook and add their nutrition to the broth.
- At least three hours before dinner time, mix all of the noodle ingredients together. Divide the dough into two balls and let rest for 10 minutes on a flour-dusted surface.
- Roll each ball to ⅛-1/4" thickness and cut into noodle sized strips with a pizza cutter or sharp knife. Separate the noodles so they can dry well. Flip them over halfway through the dry time.
- A half hour before serving time, turn the chicken broth temperature up to medium low and remove any bones. Add the noodles in to let them cook for at least 20 minutes.
- Add the chicken back in 15 minutes before serving time to warm it back up.
- Adjust salt and pepper to taste.