“Feel Better” Chicken Noodle Soup

Between business travel, crazy barometric pressure systems and cold season kicking in, I was feeling under the weather all week. So much for all the things I was going to get done.

It’s weeks like these where you wish your mom still lived with you to rub your back, give you Sprite and make you chicken noodle soup.  Unfortunately, my mom lives in another state so I played “mom” to myself by making her tried-and-true chicken noodle soup….the perfect dish to make you feel all better.

homemade chicken noodle soup

Even though I’ve watched my mom make this soup a thousand times, I’ve been totally intimidated by making my own stock. As it turns out, her way was really easy. After you get it going it just kinda does its thing…but it takes awhile. For me, making stock will be a weekend kind of meal.

how to make chicken stock

Homemade Chicken Noodle Soup
20 C water
4 heaping Tbsp chicken stock base
2-3 split chicken breasts (bone in)*
5 green onions, chopped
3-4 celery stalks, chopped
4-5 carrots, chopped
1 1/2 C corn
3-4 bay leaves
1 tsp poultry seasoning
1 tsp salt
1 tsp pepper
handful parsley, minced
1 pkg Reames egg noodles

1 C mushrooms, chopped
1/2 tsp dill

In a large stock pot, bring water to a boil. Add chicken stock base, onions, celery, poultry seasoning, bay leaves, salt and pepper. Remove skin and excess fat from chicken breasts and add to water. Reduce heat and simmer for 1-2 hours to build your stock.

Remove chicken breasts and let cool for 10 minutes, then remove meat from the bones and cut into bite sized pieces. Add meat, carrots, corn and mushrooms back to stock and bring to a boil. Reduce heat and simmer for another 15-20 minutes. Meanwhile, cook Reames noodles (found in the freezer aisle) in boiling water according to directions on package.

* NOTES: This is a GREAT recipe to use up Thanksgiving leftovers. Just save your turkey carcass and substitute it for the chicken breasts.

When I freeze leftover soup, I also prefer to make fresh noodles for the leftovers so that they hold their al dente feel. My family likes the Reames noodles because the thick style just makes the soup a little more hearty and special. However, regular egg noodles or other dry noodles will work just fine!



Filed under Main Dish

6 responses to ““Feel Better” Chicken Noodle Soup

  1. I love soup so much. When it’s cold, I eat it almost everyday for lunch. I have been wanting to try my own stock, but was a little intimidated! Thanks for sharing this!

  2. Hope you’re feeling better! I like research articles (nerd alert!) and I found one on the health benefits of chicken soup: http://chestjournal.chestpubs.org/content/118/4/1150.long

  3. Alison

    I wish I lived closer so I could give you a back rub… hope the soup helps you feel better soon… sending hugs & kisses your way

  4. Ann

    Hey Katie! I’ve been checking out your blog for the last few months and really like it! I recently made a similar soup with leftover roast chicken. The Beckers always used those same egg noodles, but I couldn’t find them at the store…so I made some. They were SO easy and SOOO good! I’m sure there are a billion ways to make them, but this is the first recipe I saw…


  5. Pamela

    Made this for my husband who was battling a nastystomach virus. It was the only thing he would eat and it made for a speedier recovery. Thanks and will be making it again. The recipe made enough soup to last us the whole weekend, which was a godsend.:-)

  6. Pingback: How To Boil Chicken And For How Long | How To Bake

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