Classic Chicken Noodle Soup
Cozy Up with Arlene’s Chicken Noodle Soup: The Ultimate Comfort Food
Is there anything more comforting than a warm bowl of chicken noodle soup on a chilly day? This isn’t just any chicken noodle soup; it’s Arlene’s Chicken Noodle Soup, a recipe passed down through generations and guaranteed to soothe your soul. Forget those canned versions – this homemade soup is packed with flavor, tender chicken, and perfectly cooked noodles. It’s the perfect remedy for a cold, a bad day, or simply a craving for something heartwarming.
We’ve taken the classic recipe and streamlined it for easy weeknight cooking, without sacrificing any of the deliciousness. The key is building layers of flavor – starting with sautéed celery and onion, then adding fragrant herbs and a rich broth. Using pre-cooked chicken makes this soup come together quickly, but feel free to use leftover roast chicken for an even deeper flavor.
What makes Arlene’s Chicken Noodle Soup special?
- Homemade Goodness: Forget the sodium-laden canned soups. This recipe uses simple, fresh ingredients.
- Flavorful Broth: The combination of chicken bouillon, herbs, and vegetables creates a deeply satisfying broth.
- Perfectly Cooked Noodles: We’ve included tips for achieving al dente noodles every time.
- Freezer-Friendly: This soup is perfect for making ahead and freezing for quick and easy meals.
Tips for the Best Chicken Noodle Soup:
- Don’t Overcook the Noodles: Add the noodles during the last 10 minutes of cooking to prevent them from becoming mushy.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Add More Vegetables: Feel free to add other vegetables like peas, carrots, or green beans.
- Use Quality Broth: While bouillon is convenient, using homemade or high-quality store-bought broth will elevate the flavor.
Frequently Asked Questions:
Q: Can I use different noodles?
A: Absolutely! Egg noodles, rotini, or even ditalini would work well in this soup.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the celery and onion as directed, then transfer all ingredients (except noodles and parsley) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles and parsley during the last 30 minutes of cooking.
Q: How do I store leftover soup?
A: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.
Q: Can I use a whole chicken to make the broth?
A: Yes! Using a whole chicken will give you a richer, more flavorful broth. Simmer the chicken in water with vegetables and herbs for several hours, then shred the meat and use it in the soup.
Get ready to experience the ultimate comfort food with Arlene’s Chicken Noodle Soup. It’s a recipe you’ll make again and again!
Arlene’s Chicken Noodle Soup
Ingredients
- 4 cups cooked chicken, diced
- 1 cup celery, chopped
- 1 cup onion, diced
- 1/4 cup butter or margarine
- 12 cups water
- 1 cup carrots, diced
- 3 Tbs. instant chicken bouillon
- 1/2 tsp. marjoram leaves
- 1/2 tsp. salt
- 1/2 tsp. cracked black pepper
- 2 bay leaves bay leaves
- 1/2 package wide noodles (12 oz package) Use 1/4 of the package for freezing
- 1 tsp. chopped parsley
Instructions
- Heat butter in a large dutch oven. Sauté celery and onion in butter until tender.
- Add in chicken, herbs (not bay leaves), salt and pepper. Sauté an additional 5 minutes.
- Add remaining ingredients except noodles and parsley. Bring to a boil.
- Reduce heat, cover and allow to simmer for 30 minutes.
- Remove bay leaf.
- Add noodles and parsley. Cook approximately 10 minutes until noodles are al-dente.
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