Chicken Soup with Egg Noodles

time for simple things

Now that the last month is over, actually I guess the gorging started before Thanksgiving, I find a need for a few simpler but satisfying meals. Ones that are maybe a little better for us without missing a beat on good taste. I always go back to homey type recipes, sometimes trying to reduce the fats a bit without sacrificing any of the goodness.

New Year’s was great for us. We share the last evening cooking with family and enjoyed all sitting ’round the table, gorging as though it was Thanksgiving or Christmas, or as though it was our last meal. And then on New Year’s Day, we spent the afternoon with friends watching football and eating more than enough on the traditional southern day fare, you know, all the things superstitious folks eat, not to mention a selection of seven (7) homemade pies and cakes. Our tummies told us to give it a rest and that is where this recipe come into play, a nice chicken noodle soup loaded with nutritious broth from vegetables yet by omitting the vegetables, it is not overloaded with bulkiness other than the chicken and noodles. Enjoy!

Chicken Soup with Egg Noodles
great for soothing the stomach

4 large bone-in chicken breasts, skin and fat removed
2 spring onions
2 ribs of celery
1 potato, cut into chunks
3 carrots, cut into chunks
1 -2 inch piece of bell pepper
1 -1 inch piece of fresh ginger
1/2 teaspoon dried thyme leaves
dash of dried basil & oregano leaves
4 quarts of water
salt as needed
1 -8 oz package thin egg noodles

Add everything but the egg noodles to a large stockpot and bring to a boil. Reduce heat to a low simmer and cook 25 minutes to cook the chicken.

Remove the chicken and let cool to the touch. Keep the broth barely simmering. Debone the chicken breaking meat into bite size pieces and set aside. Return the bones to the broth and bring back to a boil. Simmer for 15 minutes.

Pour the broth through a mesh strainer or cheesecloth for a clear broth or a colander if you don’t mind a few herbs floating around. Return broth to the stockpot and taste adding more salt if needed.

Bring broth to a rapid boil and add the egg noodles. Cook for about 6 minutes and stir in the chicken. Reduce heat to a very low simmer and cook another 10 minutes.

Serve with hot biscuits, toast points or crackers.

For another healthy soup, one good for folks with the sniffles, see my Chicken Soup for Sick Folks.

17 thoughts on “Chicken Soup with Egg Noodles

  1. Kristen

    We must surely be on the same wave length because we are having chicken noodle soup with homemade noodles tomorrow night. It is one of the best comfort foods around. The weather has become bitter cold here (6 degrees in the AM!), so soup is definitely in order!!!

    Reply
  2. claudia lamascolo

    What better way to warm the soul, than this perfect soup and a great way to start of the new year right! ★•.¸¸.•*¨*❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤HAPPY NEW 2011 YEAR!!! ❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤•.¸¸.•*¨*★

    Reply
  3. The Mom Chef

    You're absolutely right about how heart and tummy warming that soup would be. I can only look at it, but I can easily imagine spooning into a bowl! It looks delicious.Happy new year!

    Reply
  4. Frank

    Comfort food to be sure! Great relief from all that rich holiday fare. And you know, I've had quite a bit of chicken soup lately, recovering from a stomach bug. No need for details… 😉

    Reply
  5. Chef Dennis

    I like the idea of removing the vegetables, they do distract you from the very simple goodness of the soup. It makes it so much easier to savor that rich broth and those lovely noodles.What a perfect soup for the stomach and for the soul!CheersDennis

    Reply
  6. sweetlife

    oh drick we did the same..an overload of food, fottball and friends..I really could go for a huge bowl of your soup, great idea to omit the veggies..sweetlife

    Reply
  7. musingegret

    I don't know about 'gouging' but we certainly gorged/overindulged all through the holidays this year! I came over here from Cajun Delights and am so glad I did. You're being added to my Favorite Food Blogs folder right now. Can't wait to browse some more. I made a big pot of stomach-settling, system-cleaning, nutritious veggie soup over the weekend. Your recipe sounds like a project for next weekend!

    Reply
  8. Kat

    I too came over from Cajun Delights. I love Marguerite's blog and wanted to say congrats on winning the cookbook! I will be coming back. We lived in Mobile for about 7 years. We live in N. Alabama now.

    Reply
  9. Mother Rimmy

    You'd fit right in with my family. As long as we have football on the tv and food on the counter, everyone's happy! Interesting addition of ginger to the soup. I'll bet it adds a bit of kick to the typical chicken soup.

    Reply
  10. Claudia

    Drick- I will definitely try your recipe – I love, adore, lust after chicken soup. I don't know what it is – but I would need it on my desert island and this is perfect!

    Reply
  11. Kate @ Diethood.com

    I made chicken noodle soup last night for dinner! Your recipe sounds amazing, though… mine is quite different, but I think we all have our own ways of making this classic soup. 🙂 Thank you for sharing!

    Reply
  12. Ilke

    I feel like I found the right blog …"Creole, Cajun, Southern" in the title! I will enjoy reading your recipes! First time stopping by!

    Reply

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