Nourish: Chicken Noodle Soup
November 20, 2024
Few things are as comforting as a bowl of homemade chicken noodle soup, simmered slowly to bring out the flavors of each ingredient. This recipe begins with a whole chicken, gently boiled with a handful of vegetables to create a deeply nourishing broth. As the chicken cooks, it releases a rich warmth that fills the kitchen, setting the stage for a truly heartwarming meal. And as cozy season brings colder days—and sometimes a cold or flu along with it—this soup offers comfort and nourishment in every spoonful.
We hope you will savour this bowl of warmth as the days grow colder.
Ingredients
- 1 whole chicken,
- 2-3 large carrots, peeled and cut into cubes
- 2 stalks celery, roughly chopped
- 2 leeks, cleaned and sliced thinly
- 1 large onion, peeled and cut into cubes
- 2 bay leaves
- Fresh herbs (such as parsley, thyme, or rosemary)
- Salt and pepper, to taste
- 4 ounces angel hair pasta, broken into pieces
*Optional: 1 Tablespoon of mushroom powder for that extra umami
Steps
- In a large dutch oven, lace the chicken, carrots, celery, leeks, onion, bay leaves, and herbs.
- Add enough water to cover the chicken fully. Bring to a gentle boil, then reduce the heat to low.
- Let the chicken simmer uncovered for about 2 hours, skimming any foam that rises. This slow process allows the flavors to meld and develop into a rich, golden broth.
- Carefully remove the chicken, allowing it to cool slightly before shredding into bite-sized pieces. Discard the skin and bones, then return the chicken to the pot. Remove bay leaves and herbs.
- Season the broth with salt and pepper to taste. Add the broken angel hair pasta and cook until tender, about 5–8 minutes.
- Serve hot, letting each spoonful offer warmth and nourishment—a simple yet satisfying way to bring a bit of coziness to the table during cold season.
