Chicken Noodle Soup
History
Chicken noodle soup has been a staple in many cultures around the world. The origin of chicken soup can be traced back to ancient China and Greece, where it was believed to have medicinal properties. It gained popularity in the United States during the 20th century and has since become a comfort food for many, especially during cold and flu season. This beloved soup is often associated with warmth, comfort, and home-cooked meals.
Ingredients
- 1 whole chicken (about 3-4 pounds)
- 10 cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 8 ounces egg noodles
- 1 cup frozen peas (optional)
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Prepare the Chicken:
- Rinse the chicken under cold water and place it in a large pot.
- Add 10 cups of water to the pot, ensuring the chicken is fully submerged.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 1 hour, skimming off any foam that forms on the surface.
- Cook the Vegetables:
- While the chicken is cooking, heat olive oil in a large skillet over medium heat.
- Add chopped onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
- Combine Ingredients:
- Once the chicken is cooked, remove it from the pot and set aside to cool.
- Add the cooked vegetables to the pot of chicken broth.
- Add the bay leaf, salt, pepper, thyme, parsley, and basil to the broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer.
- Shred the Chicken:
- When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
- Discard the bones and skin.
- Add the shredded chicken back into the pot.
- Add Noodles and Peas:
- Add the egg noodles to the pot and cook according to the package instructions, usually about 8-10 minutes.
- If using, add the frozen peas during the last 5 minutes of cooking.
- Final Touches:
- Taste and adjust seasoning as needed.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired.
Benefits
- Nutritional Value:
- Chicken noodle soup is packed with protein from the chicken, vitamins, and minerals from the vegetables, and carbohydrates from the noodles, making it a well-rounded meal.
- Hydration:
- The broth provides hydration, which is especially beneficial when you’re feeling under the weather.
- Comforting:
- Warm soup is soothing and can help relieve cold and flu symptoms.
- Immune Boosting:
- The ingredients like garlic and herbs have immune-boosting properties.
Chicken Noodle Soup Methods
Method 1: Traditional Stovetop
- Prepare the Chicken:
- Place the whole chicken in a large pot, cover with water, and bring to a boil.
- Reduce the heat to a simmer and cook for about 1 hour, or until the chicken is fully cooked.
- Remove the chicken from the pot, let it cool, then shred the meat into bite-sized pieces.
- Prepare the Broth:
- In a separate large pot, heat olive oil over medium heat.
- Add diced onion and minced garlic, sauté until translucent (about 5 minutes).
- Add sliced carrots and celery, cook for an additional 5 minutes.
- Pour in the chicken broth, add bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
- Bring to a boil, then reduce to a simmer for 20 minutes.
- Cook the Noodles:
- Cook egg noodles separately in a pot of boiling salted water according to package instructions. Drain and set aside.
- Combine and Finish:
- Add shredded chicken and cooked egg noodles to the pot with the broth and vegetables.
- Simmer for an additional 10 minutes.
- Stir in chopped fresh parsley and lemon juice (optional) before serving.
Method 2: Slow Cooker
- Combine Ingredients:
- Place the whole chicken, diced onion, minced garlic, sliced carrots, and celery in the slow cooker.
- Add chicken broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
- Cook:
- Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until the chicken is fully cooked and the vegetables are tender.
- Prepare the Chicken:
- Remove the chicken from the slow cooker, let it cool, then shred the meat into bite-sized pieces.
- Cook the Noodles:
- About 30 minutes before serving, add the egg noodles to the slow cooker.
- Stir in shredded chicken and let the noodles cook until tender.
- Finish:
- Stir in chopped fresh parsley and lemon juice (optional) before serving.
Method 3: Instant Pot
- Sauté:
- Set the Instant Pot to the sauté function and heat olive oil.
- Add diced onion and minced garlic, sauté until translucent (about 5 minutes).
- Combine Ingredients:
- Add the whole chicken, sliced carrots, celery, chicken broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
- Pressure Cook:
- Seal the Instant Pot lid and set to high pressure for 25 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Prepare the Chicken:
- Remove the chicken from the Instant Pot, let it cool, then shred the meat into bite-sized pieces.
- Cook the Noodles:
- Set the Instant Pot to sauté mode and add egg noodles.
- Cook for about 5-7 minutes, until the noodles are tender.
- Finish:
- Stir in shredded chicken, chopped fresh parsley, and lemon juice (optional) before serving.
Conclusion
Each method offers a convenient way to prepare delicious chicken noodle soup. The stovetop method is traditional and straightforward, the slow cooker method is perfect for a hands-off approach, and the Instant Pot method is quick and efficient. Choose the method that best fits your schedule and equipment for a comforting and nourishing meal.
This soup is not only delicious but also brings a sense of nostalgia and comfort, perfect for a cozy family meal. Enjoy!