At the very bottom of that post was the teaser of this recipe for my
homemade chicken noodle soup.
I decided to save the posting of this
recipe so it could run in conjunction with this year’s #soupapalooza which is hosted by two very lovely ladies, Kristen of Dine and Dish and Cheryl of Tidy Mom What makes #soupapalooza
even more exciting this year is that it’s being sponsored by some of
cooking and bakings “cream of the crop” for all things delicious in your
kitchen: Kitchen Aid, Red Star Yeast, and Le Creuset! WOW!!!
Let it be known, you do not need to make your own chicken stock to make this soup. There are some amazing stocks and broths in the market so if you’d like to substitute your favorite brand, be my guest! (I won’t tell a soul).
Also, when I cook I like to make enough to feed a small army. If you’d like to make this soup in smaller batches, just cut back on the ingredients. However, this soup freezes beautifully so why not make it all? Serve some now, save some for later…
HOMEMADE CHICKEN NOODLE SOUP {PRINT THIS RECIPE}
4 quarts of chicken stock (homemade or store bought)
1/2 pound of bacon, cut in pieces and cooked to your desired crispness and drained
1 pound (or more) cooked chicken meat (rotisserie chickens work great for this), chopped or shredded
1- 1 pound package of dried egg noodles (frozen egg noodles work great too)
1 large onion, peeled and diced
4-5 carrots, peeled and diced
3-4 ribs of celery, diced
2 tablespoons butter
2 bay leaves
1 tablespoon kosher salt
2 teaspoons fresh cracked black pepper
-In a large skillet, melt the butter. Then add, and lightly saute the carrots, onion and celery for about 5 minutes over medium heat.
-Add in the cooked bacon and the chicken meat and continue to cook an additional few moments until a bit more fat is rendered from the bacon.
-Transfer this mixture to a large stock pot and add the chicken broth.
-Add in the bay leaves, salt and pepper.
-Turn heat to medium and allow the soup to come to a low simmer.
-Continue to simmer for approximately 20 minutes for so all the flavors can meld.
-Carefully drop in the egg noodles and continue to cook until the noodles are done.
*Note – The longer the noodles sit in the broth, the more plump they will become. I like a nice plump soup noodle, so I let them simmer longer so the broth is reduced by quite a bit. If you like your soup with more broth, don’t let your noodles sit as long in the broth before serving.
-Remove the bay leaves and serve with warm crusty bread 🙂
Mmmm. Mmmmm. Gooood!!!
Thanks for the opportunity to link up with #soupapalooza this year Cheryl and Kristen. I can’t wait to see all the other wonderful recipes that will be involved in this years festivities!
Until we eat again,
Yum – this is real hearty food…the kind of thing that memories are made of when you're sitting around the table on a cold day and Mum dishes up a bowl of chicken noodle soup to keep you going!
This looks fantastic!!!
Just showed this to my husband. *Looks really good* he said. Looks like we are going to be making this!
This looks terrific – bookmarked it for my next chicken noodle soup!
Looks fantastic Renee!
Thanks for joining Soupapalooza