Chicken noodle soup is one of my favorite comfort foods. Its great for winter days, snowy days, rainy days, and sick days. I start with a whole chicken and make sure to utilize all the parts of the chicken! I do this for several reasons…For Ryan and I, a whole chicken is usually 2-3 dinners plus leftovers of each dinner for lunch the next day. So its super cheap for a lot of food! They usually only cost between $5-$6 depending on the size. Another reason is that by getting a whole chicken, I can use the skin, bones, all that other stuff to make an incredibly flavorful and nutrient-rich broth for the soup! This beats store bought chicken broth-in-a-box, or little cubes of salty bouillon any day. Its also full of minerals like calcium, phosphorus, magnesium, and potassium. Bone broth is also a great source of collagen from all the gelatin in the bones. This, as I’ve mentioned before, is great for your hair, nails, and skin; especially connective tissue (helping things we tend to hate, like wrinkles and cellulite)! In addition, the broth is actually helpful when you’re sick because it helps boost your immune system. This is one comfort food that is actually really good for you! See my detailed instructions and more photos below!
- whole chicken
- 1 large yellow onion
- 2-3 carrots
- 2-3 stalks celery
- 2+ tsp salt
- 2+ tsp black pepper
- olive oil
- 3+ tbs minced garlic
- 3-4 cups wide egg noodles
- (Optional) Other seasonings, lemon juice, crushed red pepper, etc.
- Cook chicken as desired; slow cooker, dutch oven, etc.
- Pick the chicken, keeping all the good meat aside in a dish, and putting all bones, skin, etc, into a crock pot covered with water.
- (Optional) I usually take half of the chicken meat and make dinner with it the first night because its so much meat. You can make casseroles, chicken nachos/tacos/fajitas, chicken cheesesteaks, or just eat roasted chicken with some sides! There's so much you can do with it. Make sure you leave at least 3 cups of chicken for the soup.
- Keeping the crockpot on low, cook the stock overnight, and all day the next day. After cooking for 2 full days in the crock pot, the bones should be falling apart, leaving the most nutrients and flavor into the broth.
- Dice your onions, carrots, and celery. Place in your soup pot with some fat. Sometimes I use chicken fat from a previous stock, butter, olive oil, or a combo of these! Add salt, pepper, and parsley, and cook on medium 20-30 minutes.
- Shred your chicken and add to your soup pot, stirring occasionally. You can chop the chicken into chunks if you prefer, but I like shredding it; it feels more homey!
- Add your minced garlic. We like a lot, so adjust the amount to your taste.
- Finish your chicken stock by removing any big chunks or bones with a slotted spoon and discard. Pour the remaining liquid through a fine strainer to get all the yucky parts out.
- Pour the chicken stock into your soup pot and bring to a boil. Add any more salt/pepper/seasonings that you'd like. Sometimes I add a few tbs of lemon juice as well! Especially if one of us is sick.
- Add your egg noodles about 10-15 minutes before you'd like to eat. Turn off heat just as noodles become soft to avoid overcooking them.
- If the bone broth didn't yield enough for your soup to have adequate broth, you can add some water! Not too much or it'll dilute the flavor, but you can usually add a few cups of water and still have great flavor in there from cooking the bones so long.
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