With January and cold weather unfortunately comes colds and sickness. I know, not what you wanted to read on a food blog but I’m at week 3 of this cold and it won’t go away. But you know the saying right? Feed a cold and starve a fever. Well I’ve been feeding this cold Homemade Chicken Noodle Soup and it’s had a better effect than most of the cold medication I’ve been taking, so maybe there’s something to that saying after all.
What makes a good soup?
In my book a good soup needs to be packed with flavor, otherwise you’ll essentially be eating chicken water. Yeah not as appetizing right? I used a low sodium chicken stock for this recipe and cooked everything in one pot to retain as much flavor as possible. I first cooked skin on chicken thighs in the pot to get the fat rendered out and into the soup mixture. Chicken thighs will have a bit more flavor than the breast. However if you are more health conscious, you can still use chicken breast for this recipe.
I chode to use pappardelle pasta for this recipe but you can use a thinner pasta as well or use alphabet or star pasta if you want to make it fun. I chode pappardelle because it holds up well in the soup and I prefer a thicker noodle. To retain the liquid in the soup and prevent excess absorption, cook your pasta separately from the soup base.
The secret hack to making a great Chicken Noodle Soup
My hack for making this soup taste even better may not be so top secret but it does drastically change the dish. I squeeze a tablespoon or two of lemon juice into the broth to give it a bit of acidity and brightness. You won’t be able to taste the lemon in the soup, but it adds enough that its effect is noticeable. I also try to use fresh herbs as much as possible to help with creating a fresh taste in the dish.
Remember to pin and save this recipe for later! Any questions? Let me know in the comments section below
Homemade Chicken Noodle Soup
There's no better cure to getting over a cold than Homemade Chicken Noodle Soup. I can't say how much this has helped me lately!
- 4 Chicken Thighs
- 1 Tbsp Olive Oil
- 1/2 Cup Celery Diced
- 1/2 Cup Carrot Diced
- 1/2 Cup Onion Diced
- 2 Cloves Garlic Minced
- 1 Bay Leaf
- 2 Sprigs Fresh Thyme
- 2 Quarts Chicken Stock Low Sodium
- 8 Oz Pappardelle Pasta Dried
- 1 Tbsp Lemon Juice
Season chicken thighs with salt and pepper. Heat oil in a large dutch oven. Place chicken skin side down. Cook until cooked through, turning once. Remove from pan and set aside.
Add vegetables and cook until softened. Add in garlic, bay leaf and thyme. Add chicken stock and bring to a simmer.
Remove skin from chicken and debone. Shred chicken and return to the soup.
Season soup to taste with salt and pepper and add lemon juice.
Cook pappardelle pasta separately until al dente, then add to soup.
Serve and enjoy!
This is the reason the bed never gets made, the clothes never put away and the bedroom is always messy. It’s her