Chicken Noodle Soup

Having recently been under the weather, I was forced to take a short break from my manly diet of consuming double bacon chili cheese burgers loaded up with jalapeno peppers and artery clogging cheese fries.  Unfortunately, I had to dial it back a couple of notches and go off in a healthier direction while I got better – so decided to make some homemade chicken noodle soup. Chicken noodle soup has long been known as one of the best healthy comfort foods… and the only thing that is better than chicken noodle soup is homemade chicken noodle soup.  I know my mom gave it to me when I was sick or when I wasn’t feeling well. I’m not sure if there is any provable science behind the claims that chicken noodle soup can make you feel better but it definitely seems to do the trick when you’re under the weather.  Here’s how I make mine:

To do it right, you really need to start by cooking a whole chicken in the stove.  So your chicken thawed, unwrapped and in a baking pan. You’ll want to take out the insides (unless you really want them) and throw them out.  In the cavity of the chicken, load it up with a couple gloves of fresh garlic, fresh thyme, fresh rosemary, fresh bay leaves, and any other fresh herbs that sound delicious. You don’t need to cut them up and you can liberal with them.  Just save some for later though.  Don’t use them all now.  I also put about half of a tsp of salt and half a tsp of pepper in cavity as well. Lastly put in a quarter cup of olive oil in there.






Next, put a light coating of olive oil on the outside of chicken and add some seasonings (if you want).  I like to use Weber’s Beer Can Chicken seasoning on the outside of mine along with a little bit of salt and pepper.  Add about 4 cups of canned chicken broth to the bottom of the pan. Now it’s time for the oven.  Each chicken will vary in weight; so follow the directions for cooking it on the packaging.  The most important thing is make sure the internal temperature of the chicken reaches at least 165 degrees.  So I usually set my stove to 350 degrees and keep checking it periodically.















While the chicken is cooking you can prep your veggies.  I usually just use carrots and celery but I know some people like onions and other veggies.  That’s your call.  Cut them up and put them in a bag to keep them fresh while the chicken cooks.




























Once your chicken is cooked, take it out of the oven and immediately drain the juices from the pan into a bowl. Then let it set for about 30 minutes – mainly so that it can cool off.  Once it’s cool enough you need to start to extract the chicken (minus the bones of course) and put the chicken in a bowl.  I usually just end up using my hands as it’s easier for me. Make sure not to throw away any part of the carcass or the bones.  Have one bowl for the chicken and one bowl for everything else.  Put the chicken in a bag and then set it aside with the veggies.















Put all the bones and the chicken carcass in a tall cooking pot.  Add enough water so that everything is almost submerged.  Then add ¼ cup of olive oil.  2 bay leaves.  Remaining fresh thyme (not chopped), rosemary (not chopped), a couple gloves of garlic, 1 medium sized potato (halved).  Add a couple of tsps. of salt and pepper.  Bring to a boil and then turn down the heat and let simmer for about an hour. Drain the stock into a bowl and then combine with the left over juices/stock from earlier.  Discard everything else.















Rinse out the same tall cooking pan and then add your chopped up veggies, chicken, chicken stock, 1 bay leave and then place over medium low heat.  After about 10-15 minutes you can add your egg noodles.  By the time the noodles are done how you like them (keep trying them every 10-15 minutes) the veggies should also be soft enough.  Some of that is subject so you may need to experiment here.  When you’re done it should/could look something like this:



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