Nothing warms the soul quite like a bowl of Homestyle Chicken Noodle Soup. This recipe is simple yet comforting, offering a classic taste that brings back memories of home-cooked meals. Perfect for chilly days or whenever you need a little extra coziness.
The star of this dish is, of course, the whole chicken. It creates a flavorful base for the broth and provides tender, juicy meat. The water transforms into a rich broth, absorbing all the flavors from the chicken. Carrots and celery add sweetness and earthiness, while the onion and garlic give depth and aroma. Egg noodles soak up the savory broth, making the soup more filling. A little salt and pepper bring out all the flavors, and fresh parsley adds a pop of color and freshness at the end. Finally, olive oil is used to sauté the vegetables, enhancing their flavor.
This soup is delightful on its own, but you can serve it with a side of crusty bread for dipping. A light, crisp salad pairs well, balancing the warmth of the soup with some fresh greens.
Start by placing the whole chicken into a large stockpot and covering it with about three quarts of water. Turn on the heat and bring the water to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let the chicken cook for about an hour. You'll know it's done when the meat is tender and easily pulls away from the bone.
Carefully remove the chicken from the pot and let it cool on a cutting board. Meanwhile, strain the broth to remove impurities and return the clear liquid to the pot. This ensures your soup has a clean, delicious base without any unwanted bits.
In a separate pan, heat up the olive oil. Add the onions, garlic, carrots, and celery. Sauté them until they're tender, which should take about five to seven minutes. This step is crucial for building a layer of flavor before adding these veggies to your broth.
Once the chicken has cooled enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Add the sautéed vegetables and shredded chicken back into the broth. Toss in the egg noodles and season the soup with salt and pepper to taste. Let it simmer for another ten minutes until the noodles are perfectly tender.
Just before serving, stir in the fresh parsley. It adds a fresh, vibrant note that complements the rich broth beautifully.
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