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
More Soup Recipes
- New England Corn Chowder
- Creamy Chicken Gnocchi Soup
- Creamy Potato Soup
- Roasted Cauliflower Soup
- Italian Wedding Soup
- French Onion Soup
- Broccoli Cheddar Soup
Homemade Chicken Noodle Soup
- 4 Chicken Thighs
- 1 Tbsp Olive Oil
- ½ Cup Celery Diced
- ½ Cup Carrot Diced
- ½ 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