Chicken noodle soup is the ultimate comfort food, and a good recipe is a treasured family heirloom. This Taste of Home-inspired chicken noodle soup recipe focuses on creating a deeply flavorful broth and perfectly tender chicken, resulting in a bowl of pure nostalgic goodness. We'll go beyond a basic recipe, exploring variations and answering frequently asked questions to make this your go-to soup recipe.
What Makes This Chicken Noodle Soup Recipe Special?
This recipe prioritizes flavor development. We'll start with a well-seasoned chicken broth, roasting the chicken for extra depth before simmering it gently to extract maximum flavor. The noodles are cooked perfectly al dente, and the vegetables are fresh and vibrant. The result is a hearty, flavorful soup that will warm your soul and remind you of home.
Ingredients: A Symphony of Flavor
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For the Roasted Chicken:
- 1 whole roasting chicken (about 3-4 pounds)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves garlic, smashed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
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For the Soup:
- 8 cups chicken broth (reserved from roasting the chicken)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup egg noodles
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions: Crafting a Culinary Masterpiece
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Roast the Chicken: Preheat oven to 400°F (200°C). Place the whole chicken, onion, carrots, celery, garlic, thyme, and rosemary in a roasting pan. Season generously with salt and pepper. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let cool slightly, then remove the chicken from the pan and shred the meat, discarding the skin and bones.
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Make the Broth: Strain the pan drippings from the roasting pan, reserving the liquid. This rich broth forms the base of your soup.
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Simmer the Soup: In a large pot or Dutch oven, combine the reserved chicken broth, chopped carrots, celery, onion, and minced garlic. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
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Add Noodles and Chicken: Add the egg noodles and shredded chicken to the soup. Simmer for another 8-10 minutes, or until the noodles are cooked through but still firm (al dente).
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Season and Serve: Stir in the fresh parsley and season with salt and pepper to taste. Serve hot, garnished with extra parsley if desired.
Frequently Asked Questions (FAQ)
Can I use bone-in, skin-on chicken thighs instead of a whole chicken?
Absolutely! Bone-in, skin-on chicken thighs will provide a rich and flavorful broth. Roast them similarly to the whole chicken, adjusting the cooking time accordingly.
What other vegetables can I add to this soup?
Feel free to experiment! Other great additions include diced potatoes, green beans, mushrooms, or spinach. Add them along with the carrots and celery.
Can I use different types of noodles?
Yes! You can substitute egg noodles with other types of pasta like ditalini, small shells, or even broken spaghetti. Adjust the cooking time as needed.
How can I make this soup ahead of time?
This soup tastes even better the next day! Prepare the soup as directed, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Adding fresh parsley just before serving is recommended to maintain its vibrant color and flavor.
How do I thicken the soup?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Stir constantly until thickened.
Conclusion: A Taste of Home You'll Crave
This Taste of Home-inspired chicken noodle soup recipe is more than just a recipe; it’s a journey back to simpler times, filled with warmth, comfort, and the delicious aroma of home-cooked goodness. Enjoy!
