Chicken Noodle Soup

 

My husband and I were feeling under the weather so I decided to make homemade chicken noodle soup. I made my own egg noodles as well but did not include that recipe within the soup recipe because I am still perfecting it. Enjoy this soup anytime with Saltine crackers.

Step 1:

 

Step 3:

 

Step 4:

 

Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 2 celery, halved lengthwise and thinly sliced
• 2 carrots, peeled, quartered, and cut into ¼-inch slices
• 3 garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 1/4 cup dry white wine
• 1 (4.5 to 5 pound) whole chicken
• 8 cups water
• 5 sprigs fresh thyme
• 1 tablespoon chopped fresh flat leaf parsley
• 2 teaspoons fine sea salt
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon ground turmeric
• 8 ounces egg noodles

Method

1. Heat the olive oil in a stock pot or dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 8 minutes, stirring occasionally.
2. Stir in the garlic and ginger. Cook for 2 minutes. Deglaze the pan with the white wine. Stir and scrape the bottom of the pan.
3. Add the chicken. Pour 6 cups water in the pot. Add the fresh herbs, 1 ½ teaspoons salt and pepper. Cover and cook for 45 minutes.
4. Transfer the chicken to a baking sheet. Allow the chicken to cool slightly. Turn off the heat of the pot.
5. Once the chicken has slightly cooled, remove the chicken meat from half the chicken and pull the meat a part. Set aside.
6. Remove the wing, thigh and drumstick bones. Place the bones in the pot. Reserve the other half of the chicken for another use.
7. Stir in the remaining 2 cups water, remaining salt and turmeric. Bring the pot to a slight boil over medium-high heat.
8. Reduce to medium, cover and cook for 10 minutes. Remove the bones and discard.
9. Increase the heat to medium-high, add the noodles, and cook for about 5 minutes or until tender. Gently stir in the shredded chicken. Season the soup to taste with salt.