Saturday, June 8, 2013

Comfort Food: Chicken Noodle Soup

Feeling the need for a bit of comfort food?  Roasted a chicken or turkey?  A batch of chicken noodle soup might be on the menu then.  I've made quite a few different soups from scratch, but this was my first time creating chicken soup.

Okay, you might as well know (so you can appreciate it when you read recipes I've cooked...) I don't like handling raw chicken or the carcass.  There.  I've said it.  Now, Carrie, move on!  You're going to have to get by this one!

For that reason, for almost 30 years, once the chicken or turkey has been carved, out she goes.  Not this time.  I faced my fears and gave it a whirl.
This is the chicken from my first foray into the 50 Shades of Chicken: Lemon Rosemary Roasted Chicken.

After a lovely dinner (See here) we tossed the remains into a pot with some veggies, let it cook for awhile, strained it and then set it in the frig to cool.  The next day, I made chicken soup with my very first homemade broth.  Viola - here you are:

Homemade Chicken Noodle Soup

remains of roast chicken or turkey
2 ribs of celery
1 onion
salt & pepper
1 tsp poultry seasonings
1 tsp dried thyme (or sprig of fresh)
1 tbsp parsley flakes (or small bunch of fresh)

Chop  celery into large pieces.  Quarter onion.  Fill a large pot with water (enough to cover the chicken/turkey).  Add roast remains, celery, onion, salt, pepper and herbs.  Bring to a boil and then simmer for 2 hours.  Skim off what comes to the surface.

Strain the broth and strip the bones of meat.  Take out the pieces of chicken/turkey meat that have separated from the bones and set all the meat aside.  Cover and refrigerate the broth overnight. 

Making the soup
poultry meat
2 carrots
1-2 ribs of celery
1 onion, chopped
salt & pepper - to taste
2 cups noodles (your choice)

The next day, take off the fat that solidified on the surface (degrease the soup) and pour the broth into a pot. Chop the carrots, celery and onions.  Add vegetables, meat and salt and pepper (to taste) to the pot.  Cook until carrots are almost ready, then add the noodles and cook about 10 minutes, till the noodles are done.

Eat within 2-3 days or freeze your soup. 

Perfect for a bit of comfort food.  My best bet is a grilled cheese with it, but that's another post!

Let me know how it goes, if you try it - be braver than I was: don't wait 30 years!!

Happy eats,


  1. Yum! What is more comforting than a steaming hot bowlful of homemade chicken noodle soup? (Nothing!) Your recipe looks delicious, Carrie!

  2. Gosh, I love Chicken Noodle Soup , We have a carcass in the fridge ready to make broth for Caroline when she comes home from surgery next week. I love the way everyone was their own Chicken Noodle Soup recipe. Yours looks yummy

  3. Thanks, ladies! It was all about overcoming some "fears" for me - so it's GREAT!