Homemade chicken noodle soup
Comfort food is not always heavy and starchy. Chicken noodle soup can be so warm and comforting during the winter. This is a lot like my mom always makes, which obviously makes it even better. Full of vegetables, chicken, and heartwarming goodness!
INGREDIENTS
– 2 tbsp olive oil
– 1 cup diced onion
– 2 cups chopped carrot
– 1 cup chopped celery
– 1 1/2 cups sliced fennel (1 bulb)
– 3 cloves garlic
– 1 bunch fresh thyme
– 3 bay leaves
– 3 tbsp chicken bouillon paste
– 1 tbsp kosher salt
– 1 1/2 tsp freshly ground black pepper
– 1 cup egg noodles
– 3-4 lb whole chicken
– 1 bunch fennel fronds, to serve
– 1 lemon, to serve
INSTRUCTIONS
– Heat a 6- or 8-quart Dutch oven over medium heat with olive oil. Add the onion, garlic, salt, and black pepper and cook until the onion and garlic are soft and translucent, 3 minutes.
– Add the carrot, celery, fennel, and chicken bouillon. Mix together and cook for an additional 5 minutes. Place chicken on top of the vegetables. Cover with 2 quarts of water.
– Tie the bay leaves and fresh thyme together with kitchen twine and place in the pot.
– Bring to a boil and reduce to a simmer. Skim off any foam or any impurities that come to the surface while simmering. Cook until the internal temperature of the chicken registers 165°F.
– Remove the chicken and tied herbs from the soup, and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin.
Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Garnish with fennel fronds and fresh lemon juice. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to 1 week.
