Everybody Needs A Little Chicken Noodle!

by zesty on April 14, 2010 · 9 comments

Welcome to Mid Week Wednesday!  I have nothing exciting in my life to report except… work work work and some upcoming travel to the DC area.  So I thought I would get right to the point and chit chat about some homemade whole wheat chicken noodle soup that very well might loosen your socks.  I don’t want to come right out and say that it will knock your socks off but I am pretty sure they will be loosened.

A simple concept for sure – packed with flavor and missing all the sodium!  What a treat.  I can honestly say that the results were spectacular as I was only able to get one bowl of soup from the huge pot.   Let’s just say Mrs. Zesty and family enjoyed this one.

Ingredients

  • 3-4 lb Whole chicken ( roasted and separated)
  • 1 Tbsp Butter
  • 2 Cups carrot ( chopped)
  • 1 Cup Celery ( chopped)
  • 1 Cup Onion ( chopped)
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Ginger
  • 1 Tsp. Dried Thyme ( optional )
  • 2 Cloves garlic
  • 4 Cups chicken stock ( I used Organic Chicken stock )
  • 3 Cups water
  • 1 Tbsp. Salt
  • 2 Bay Leafs
  • 1 500g Bag Egg noodles

Method

  1. Preheat oven to 350 degrees and prepare the chicken to be roasted.  Clean the cavity, salt the inside, add a bay leaf to the cavity and splash a dollop of butter on top.
  2. Roast until cooked through and browned nicely 9 about 20-25 mins/lb.  Remove from roaster and let cool
  3. In a large saucepan preheated to medium heat, add the olive oil, onion, garlic and ginger
  4. Let the onion cook down for a few minutes until becoming translucent
  5. Toss in the carrots and celery and continue to cook for 7 minutes.
  6. Pull all the chicken off the bird and chop into small pieces and set aside.
  7. In the sauce pan, start adding your flavor – dried thyme and remaining bay leaf.
  8. Toss in the chicken
  9. Add the chicken stock and water and let simmer for 45 minutes.
  10. Stirring occasionally and testing the seasoning adjust prior to adding the noodles
  11. Drop in the noodles and stir to mix.
  12. Let the noodles cook through another 10 minutes.
  13. ENJOY!

Zesty Tip: I think the best thing about this dish is that is freezes well and will last the whole week for lunches and or suppers.  Drop it off to your friends or just eat it all yourself.  This is true comfort food that doesn’t take long to make and is super easy.

The Mandolin Slicer Winner

Let’s put our hands together and rise off the chairs for Georgeann from Hurst, TX. Also, the coupons have a few extra days before they expire so make sure you pick up your own mandolin for the kitchen.  Thanks for everyone who entered the contest.  I believe the turn out was successful.  Georgeann – your mandolin is on it’s way.  Make sure you tell me what you think.

I hope you enjoy the chicken noodle soup.  This was my first time using the whole wheat egg noodles.  I did enjoy them and would likely do it again.  In hindsight I would reduce the number of noodles next time for the amount of broth.

I hope you have a great Wednesday.

Take care

zesty

Related Posts Plugin for WordPress, Blogger...
Print Friendly

{ 9 comments… read them below or add one }

1 brandi

this looks so good and comforting! I love making chicken noodle soup from scratch. It makes such a difference. And we love those ww noodles, too!

Reply

2 Whitney @ Lettuce Love

I am passing this recipe right along to my aunt. She just emailed this morning asking me if I knew a good chicken soup recipe she could make for my uncle who has a cold this week. Thanks so much for posting this!

Reply

3 HoneyB

Looks like a classic winner Zesty!

Reply

4 Danica

Delicious, simple and awesome presentation! Now you just have to share some with us…I seriously think there should be a way we could all just scoop off the screen :D

Reply

5 Julia

I make mine a little different from yours. I don’t use a roasted chicken or ginger. I taks a chciken and cut it up and put the pieces in a pot of water along with a little poultry seasoning. When the chicken is fully cooked, it comes out to cool enough for handling and the bones are picked clean. Once the meat is ready, onions, carrots and celery go into the pot the chicken was cooked in. My carrots are cut into chunks of about the length of my finger from tip to second knuckle. Celery is cut the same but is longer. Onion gets sliced but not precooked. Then we add egg noodles and cook them. When noodles are done, celery carrots and onion are ready for the meat to be put back with the vegetables and noodle. Then we sit down to big bowls of good chicken and noodle soup.

Reply

6 DailyChef

Looks hearty and nourishing! Love the pictures :)

Reply

7 Heather (Heather's Dish)

oh dear, it isn’t even fair how good this looks! i’ve never had it with ginger, but i bet that adds some great depth of flavor. and i love that you actually made everything from scratch, including roasting the chicken. sounds like the perfect bowl of soup to me!

Reply

8 Thinspired

As I type this, I have been cooped up in bed for two days straight and Matt has a can of Campbell’s chicken soup on the stove for me. I need to show him this post because now only this soup sounds good! :(

Reply

9 Amy

I make mine a little different from yours. I don’t use a roasted chicken or ginger. I taks a chciken and cut it up and put the pieces in a pot of water along with a little poultry seasoning. When the chicken is fully cooked, it comes out to cool enough for handling and the bones are picked clean. Once the meat is ready, onions, carrots and celery go into the pot the chicken was cooked in. My carrots are cut into chunks of about the length of my finger from tip to second knuckle. Celery is cut the same but is longer. Onion gets sliced but not precooked. Then we add egg noodles and cook them. When noodles are done, celery carrots and onion are ready for the meat to be put back with the vegetables and noodle. Then we sit down to big bowls of good chicken and noodle soup.

Reply

Leave a Comment

Previous post:

Next post:

More Recipes