Comfort in a Bowl – Mom’s Chicken Noodle Soup Recipe
When it comes to comfort food, nothing can beat a steaming bowl of delicious, homemade chicken noodle soup. This classic dish has a special place in my heart, as it brings back wonderful memories of my childhood. Whenever I was feeling under the weather, Mom would whip up a batch of her famous chicken noodle soup, filling the house with an aroma that could chase away any gloominess. This recipe has been passed down through generations, with each cook adding their own twist. Join me as I share my version of this timeless favorite, adapting it to suit modern tastes.
- 2 pounds of bone-in chicken pieces (legs, thighs, or a combination)
- 1 onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves of garlic, minced
- 8 cups of low-sodium chicken broth
- 2 cups of water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 6 ounces of egg noodles
- Fresh parsley, for garnish
- Begin by heating a large pot over medium heat. Season the chicken pieces generously with salt and pepper on both sides. Add a touch of oil to the pot and sear the chicken until golden brown on all sides. This step adds an extra depth of flavor to the soup. Once seared, remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté them until they become tender and slightly caramelized, releasing a tantalizing aroma into the air. This will take about 5-7 minutes.
- Return the seared chicken back to the pot and pour in the chicken broth and water. Add the bay leaf, dried thyme, and parsley. These herbs infuse the soup with a comforting and earthy flavor. Bring the mixture to a boil.
- Once the soup starts boiling, reduce the heat to low and cover the pot with a lid. Allow it to simmer gently for about 40 minutes, or until the chicken is cooked through and tender. Skim off any impurities that rise to the surface.
- Carefully remove the chicken from the pot and place it on a cutting board. Once it is cool enough to handle, shred the meat into bite-sized pieces. Discard the bones. Return the shredded chicken back to the pot. This step ensures juicy and tender chicken in every spoonful.
- In a separate pot, cook the egg noodles according to the package instructions. Keep in mind that the noodles will continue to cook slightly once added to the soup, so it’s best to slightly undercook them. Drain the noodles and set them aside.
- Add the cooked noodles to the pot of soup. Stir gently to incorporate them, being careful not to break them. Simmer the soup for an additional 5 minutes to ensure the flavors meld together beautifully.
- Taste the soup and adjust the seasoning if necessary with salt and pepper. Remember, a well-seasoned soup is the key to a memorable dish!
- Finally, serve your Mom’s Chicken Noodle Soup piping hot in big bowls, garnished with a sprinkle of fresh parsley to add a pop of color. Pair it with warm crusty bread on the side for a comforting and satisfying meal.
- Feel free to add extra veggies like peas, corn, or even mushrooms to add more nutritional value and variety to your soup.
- To make this soup even heartier, you can add cooked rice or small pasta shapes instead of egg noodles.
- If you prefer a clearer soup, strain the broth before adding the shredded chicken and noodles. However, I personally enjoy the rustic texture and depth of flavor that the vegetables impart.
As you take that first spoonful of Mom’s Chicken Noodle Soup, you’ll transport yourself back to simpler times. This dish has the power to heal not just the body but also the soul, making it a true comfort in a bowl. So next time you’re craving warmth and nostalgia, gather the ingredients and honor the generations before you by whipping up a pot of this timeless classic. Bon appétit!