It’s been COLD in Minnesota! There isn’t much better than a big giant pan of liquid warmth! Our kids were coming over recently on a chilly Sunday and I hadn’t made chicken noodle soup yet this season. Since I had some left over homemade noodles on hand, I decided to prepare a big pot to share.
I will admit, this is a delicious hearty dish, but I cheat a bit in my version of the ultimate “feel good” food. My soup is indeed “homemade”, but I make life easy by picking up the slow roasted whole cooked chickens from my local Costco, rather than cooking them from the raw! My version is indeed loaded with seasonal, simple vegetables that ALL of the kids will eat including carrots, celery, and onions. I use the carcass to make homemade chicken stock, as well as homemade noodles, which are imperative to making this taste rich and flavorful! (though I made the last batch a little healthier by using half wheat flour)
I assure you that you’ll find this hearty soup tasty and simple! This batch is big enough to share as usual, so don’t hesitate to cut the recipe in half!
2 Rotisserie Chickens, cooked and store bought roasted!
6 Cups Celery, chopped
2 Large Onions, (6 Cups chopped)
6 Cups Carrots, chopped
1 Stick Butter
1/3 Cup Vegetable Oil
5 Quarts Chicken Stock, your homemade is best
1 1/2 lbs. Dried Pasta, your homemade is best
1/2 Cup Better than Bouillon
1 Cup Chicken Bouillon Powered – only because I ran out of better than bouillon!
Salt & Pepper, to taste
Start by cleaning and peeling your vegetables and then removing all of the white and dark meat away from the skin and bones. In a large stock pot prepare your chicken stock with the vegetable scraps and chicken carcass. (recipe link above)
Chop chicken into chunks and reserve covered and refrigerate until later. Chop veggies into equal sized parts.
Remove chicken stock from the pot and remove fat using a gravy separator. Set stock aside and re-heat stock pot melting the butter in the oil over medium high heat. Add celery and onions and cook until vegetables start to become soft and translucent. I believe in seasoning layers, so add some salt and pepper and allow to cook for about 10 to 15 minutes before adding the chopped carrots to the pot.
Once the carrots and vegetables have absorbed the majority of the fluids from the bottom of the pan, add back in the chicken stock and cover. Bring to a simmer with the lid on, for about an hour to an hour and a half until the vegetables are completely tender.
Taste and season with bouillon and additional salt & pepper. Add chopped chicken into the soup mix. Stir and simmer until chicken is warmed through.
Add dried homemade noodles (recipe link above) and cook uncovered with a small simmer over medium heat until pasta has reached the texture you prefer; about 10 minutes or so.
Scoop into individual serving dishes. Garnish with crackers, fresh chopped flat leaf parsley or whatever you prefer. (some of my kids like cheddar cheese in theirs!)