Chicken noodle soup, a timeless classic, is a harmonious blend of simplicity and comfort, embodying the essence of home cooking. The foundation of this dish lies in its rich, clear broth, traditionally made by simmering chicken bones, which imparts a deep, savory flavor. This stock forms the canvas upon which the other elements come together.
Tender chunks of chicken, usually breast or thigh, are added to the broth, bringing a hearty and protein-rich dimension. The chicken is either pre-cooked and shredded or cooked directly in the broth, absorbing the flavors as it simmers gently.
The soul of the soup is its noodles – typically thin, long egg noodles, though variations exist. These noodles are either cooked within the soup or separately, to avoid excess starch clouding the broth. Their delicate texture and ability to soak up the surrounding flavors make them a centerpiece in this dish.
Vegetables are essential, both for flavor and nutrition. Commonly, a mirepoix of diced carrots, celery, and onion is sautéed and then simmered in the broth, infusing it with sweetness and depth. Some variations include additional vegetables like leeks, parsnips, or even peas for added texture and color.
Herbs and seasonings play a subtle yet vital role. Fresh herbs like parsley, dill, or thyme are often added towards the end of cooking, lending a fresh, aromatic quality. Bay leaves, salt, and pepper are used judiciously to enhance and balance the flavors.
In its final form, chicken noodle soup presents a soothing, steaming bowl of golden broth, brimming with tender chicken pieces, soft noodles, and comforting vegetables. Each spoonful offers a taste that is both familiar and deeply satisfying, often accompanied by a sense of nostalgia and warmth. It’s a dish that transcends cultures and generations, often customized, and always cherished.
Ingredients:
This was my measure with my
chicken noodle soup I made on Sunday…
About 2 pounds of chicken breast
48 oz of chicken broth, then I added some water
Cut up carrots
Cut up celery
Cut up 1/2 red onion
Spoonful of minced garlic
A few handfuls of egg noodles
3 chicken bouillon cubes
Salt and pepper to taste (I am heavy handed with pepper)
Fresh parsley
Preparation:
I’ve seen debates on here about searing meat before putting it in the crockpot. I don’t do that put I did this time to give it a whirl. I seasoned the chicken with salt and pepper, then seared both sides.
I through everything in the crockpot except the noodles and parsley. I cooked on low for 8 hours. At 7.5 hours I shredded the chicken and put back in and put in the noodles, when the noodles were almost done, I put in the parsley.
Enjoy !