There is comfort food, and then there’s chicken noodle soup – the queen of all comfort foods, cold-weather foods, and Saturdays in bed. The epitome of neighborly gestures and thoughtful acts of goodwill. It’s food that has the power to take us right back to sick days at home after school with Bob Barker, a pack of Saltines and a big steaming bowl of that magic working its way through our little bodies , wanting us. healthy return. Somehow this soup encompasses all of these wonderful feelings. And now that the weather has turned a little gray, there’s nothing like this old familiar friend to bring back a little sunshine.
This homemade chicken noodle soup recipe is spectacular not only for its ability to envelope you in all the warm and wonderful feelings already mentioned, but – as any good chicken noodle soup recipe should be – it is absolutely packed with rich, hearty, cold and food for the flu.
What’s even better is that with two simple tricks, this recipe comes together in just about 30 minutes while still tasting like it’s been simmering on the stove for hours. With the combination of a store-bought roast chicken and one of our favorite secret weapons, Better Than Broth, no one will ever need to know how easy this soup is to make.
Chicken Noodle Soup Recipe
Ingredients:
- 3 tablespoons bacon grease (or butter or vegetable oil)
- 1 yellow onion, chopped
- 5 carrots, chopped
- 3-4 celery ribs, chopped
- 3-4 garlic cloves, minced
- 3 bay leaves
- 3-4 sprigs of thyme
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Better Than Bouillon (roasted chicken base)
- 1/2 cup dry white wine
- 12 cups chicken broth
- 16 ounces pappardelle, broken into 2-3″ pieces
- 6 ounces spinach
- Juice of 1/2 lemon
- Salt and pepper to taste
Method:
- Heat the bacon grease over medium heat until melted. Add the onion, carrots and celery and cook until lightly caramelized.
- To the vegetables add garlic, bay leaves, thyme, red pepper flakes and better than bullion. Saute until fragrant, about 3-4 minutes.
- Deglaze the pan with the white wine and reduce until most of the liquid has evaporated.
- Add the chicken broth, shredded chicken and zucchini. Return the soup to a boil, then reduce the heat to a simmer.
- Add the pappardelle and continue to simmer until cooked through, about 8 to 10 minutes.
- Add the spinach and lemon juice and cook for another 1 to 2 minutes.
- Remove bay leaves and thyme sprigs before serving.
- Serve with crusty bread and butter.
Tips and Tricks for Chicken Noodle Soup
- There’s no need to be specific about the perfect pieces of pappardelle. Just give the closed bag on the counter a few good whacks and you’ll be good to go.
- We love the rustic, homemade feel of broken pappardelle in this recipe, but any pasta you have in your pantry will work wonderfully.
- Shred the roasted chicken while it is still hot. If you wait a bit until it is in the refrigerator, this job is ten times more difficult.
- Better Than Bouillon works wonders for making a delicious stock, but it also helps enhance flavor and add an extra punch to dishes when used. with broth, as in this recipe. We love the complexity and depth of flavor that comes from just a small amount.
Editors’ Recommendations