Welcome to Sisters Stirring Soup! The hot new cooking show from Nurse Liz’s Kitchen! Today star chef Rachel teaches us how to make my grandpa’s Chicken Noodle Soup and its DELICIOUS. I also commit a few misdemeanors with my parents and Avery tries to eat glue.
Grampa’s Chicken Noodle Soup
- Bone-in chicken breast, 2 pieces (or whole chicken)
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 2 cups or 2 medium onions, finely diced
- 2-4 cloves garlic, minced
- 2-4 bay leaves, dried
- Salt, to taste,
- Pepper, to taste
- Garlic powder (optional)
- Low-sodium chicken broth and/or low-sodium chicken bouillon (if using chicken bouillon you will need several cups of water)
- Egg noodles (or whatever noodleys you prefer)
Total prep and cooking time: about 2 hours.
- If chicken has skin, remove skin.
- Place soup pot over medium heat and lightly oil the pot. When pot is heated, place chicken in pot, and add salt, pepper, and garlic powder (optional) to taste. Leave to cook until browned.
- Flip chicken to brown other side. Add salt, pepper, and garlic powder (optional) to taste. Add more oil if necessary.
- Once chicken in browned on both sides, remove from pot.
- Add celery, carrots, onions, and garlic to pot. Add salt and pepper to taste, a little more oil if necessary, and sauté the veggies, being sure to scrape the bottom of the pot as you stir.
- When the veggies are slightly softened, place the chicken back in pot.
- Add one box (container) of low-sodium chicken broth. Then, add between 4 and 6 cups of water with the appropriate number of bouillons according to bouillon directions. The chicken should be completely covered with a few millimeters of liquid to spare, since the soup will cook down. This will vary based on pot size and chicken size.
- Add the bay leaves
- Bring the contents of the pot to a boil, then reduce to a gentle simmer and cover.
- Leave to simmer covered for 35-45 minutes. I recommend checking your chicken around the 35-minutes mark (you don’t want it to dry out!), but depending on size, it could take up to 45 minutes for the chicken to cook.=
- When chicken is cooked, remove chicken and set aside. Bring the soup up to a gentle boil and allow to reduce uncovered for at least 15 minutes. DO NOT add additional seasoning at this point.
- After letting the soup reduce, give it a taste. At this point, you can either add some salt or pepper to taste if you feel it isn’t strong enough, of, if you have the time, leave to reduce until the desired taste/strength is achieved.
- Remove from heat and fish out the bay leave.
- While the chicken is cooling, bring several cups of water with a pinch of salt to a boil for the noodles.
- Prepare whatever amount you prefer as you normally would.
- While the noodles are cooking, de-bone the cooling chicken and shred using whatever method of easiest for you. I prefer using two forks.
- Once the chicken is shredded, you can either keep it separate or add it to the soup.
- Warm that soup back up, add some delicious noodleys and serve!