Homemade Chicken Noodle Soup.
Made with homemade chicken stock.
And fresh pumpkin pasta from the Farmer’s Market.
What could make a stormy, dreary and tornado filled (??) Wednesday night any better?
The Man was so excited about this dinner that he even played the role of sous chef. No complaints here 🙂
1. Homemade chicken stock.
I make this in big batches on the weekend when I have the time. Canned/boxed stock just doesn’t compare – although a quality brand is good is you’re in a pinch. I have a full stash of this in my freezer after Sunday night’s stock-making adventure. Life is good 😉
2. Chicken thighs.
The flavor of chicken thighs is preferable in a soup like this, for me at least. Adds such a rich flavor. But who am I, use whatever chicken you like 😛
I simply poached the chicken in the stock for about 10 minutes until done, then shredded w/ 2 forks. These Whole Foods chicken thighs were on the bone, which meant they were super moist & flavorful.
3. Gather up your veggies and give them a chop – we went for small pieces for faster cooking time.
Here we have onion, celery, carrot and garlic plus sea salt and black pepper.
Add the veggies to the pot with a few spoonfuls of the stock.
Salt and pepper too.
4. Back in go the chicken stock and shredded chicken
Cover and let simmer over medium-low for 40 minutes, or until the veggies are tender.
5. During the last 5 minutes, add in the fresh pasta.
This was pumpkin pasta that I picked up at the Farmer’s Market and it was just perfect in this soup.
Slurp it up and enjoy.
This soup will cure any Wednesday-night blues… trust me 😛
What’s your go-to comfort food for a stormy, dreary night?
Homemade Chicken Noodle Soup
- approximately 5 cups chicken stock (see recipe below)
- chicken, I used 4 small chicken thighs w/ bone
- 1 onion, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, chopped
- pasta, I used a long, fresh pumpkin pasta
- black pepper
1. If your stock is frozen, heat up to liquid. Add in the chicken and simmer about 10 minutes until done. Remove chicken from pot, shred using the 2-fork method. Also remove stock and set aside.
2. Chop veggies and add to the pot w/ a few spoonfuls of the chicken stock plus some salt/pepper. Let these cook over medium for about 5 minutes until they begin to soften.
3. Add the chicken stock and shredded chicken into the pot and stir, cover and turn down to medium-low for about 40 minutes. You want it to stay at a low simmer this whole time so the veggies will get really tender. Add some water if you need additional liquid.
4. Now add in the pasta, which takes only 2-3 minutes to cook if it’s fresh. If you’re using dried pasta just go by the directions on the box – or pre-cook it in a seperate pot then add.
5. Serve with some additional fresh cracked black pepper on top. Enjoy!
Homemade Chicken Stock
NOTE: You can really throw any flavors you want into this, it’s so versatile. This is my go-to version and works really well. Also, when I cook up a whole chicken I take the remaining bones and place them in the freezer. This will keep for quite some time until you are ready to make your stock!
- bones from a cooked chicken
- 2 onions, peeled & quartered
- 3 stalks celery, cut into large pieces
- 2 carrots, cut into large pieces
- fresh thyme
- sea salt
- black pepper
- water to cover
Place all of the ingredients into a large stock pot, make sure there is enough water in there to cover the chicken. Bring to a rolling boil then turn down to a simmer and cover. Let this go on the stove for about 2 hours, stirring every 30 minutes or so.
Once the stock is done, I like to use ice cube trays to freeze into convenient go-to portions. So easy! Just make sure you tell your significant other or roomates that there’s chicken stock in the ice cube trays, otherwise they may be in for a surprise when they have their next cold beverage 😉