Chicken Noodle Soup

We have had temperatures nearing 70 for almost two weeks  Though I have enjoyed wearing my tank tops and flip flops and getting some things done in the yard, I was really glad to wake up to a couple of inches of snow this morning.  Pair that with having a couple of sick kiddos in the house and it is the perfect day for the best medicine in my kitchen – chicken noodle soup.  I don’t know that there is anything novel in this recipe, just simple goodness.

If you don’t have pre-cooked chicken, go ahead and cube your chicken and cook it in your soup pot with a little oil.  Then just build your stock on top of that.  If you do have pre-cooked chicken, start by adding your broth to your soup pot.  Then, take half a lemon and quarter it.  Stick one clove in two of the lemon quarters.  Drop the lemons into the broth and bring to a boil.  Reduce to simmer and simmer for about a half hour.  Then, remove the lemon quarters and add the chicken, vegetables and parsley to the broth.  Return to boil.  The noodle you use is really up to you.  Sometimes, when I’m feeling really ambitious, I make noodles from scratch.  Usually, I buy frozen egg noodles. However, dried egg noodles work just as well.  I like the extra wide variety.


When the soup is boiling, add the noodles and cook until just tender.  If you plan on serving this several times, you can cook the noodles separately and add them to each bowl of soup.  If you are storing this for even a day, the noodles will soak up most of the soup liquid and get fairly soggy (of course, no one in my house really minds this, but if I was making it for company I’d probably cook the noodles separately).  However you do the noodles, taste for seasoning and serve piping hot.



6 cups chicken stock

1/2 lemon

2 whole cloves

2 cups diced, cooked chicken

1 cup diced carrots

1/2 cup sliced celery

1/2 teaspoon dried parsley

8 ounce package extra wide egg noodles

salt and pepper to taste

Pour stock into large soup pot and bring to boil.  Cut lemon half into quarters.  Stick each clove into a lemon quarter.  Add lemons and cloves to stock.  Reduce heat to simmer and simmer for 30 minutes.  Remove lemon quarters and cloves from stock.

Add chicken, carrots, celery and parsley to broth.  Return to boil.  Add noodles and cook according to package directions.  Season with salt and pepper to taste.


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