Rhonda Sue’s Homemade Chicken Noodle Soup

Soup Season – Part 1

January brings wintery weather to different areas. Here on the west coast, it means rain and sometimes hail, while out on the east coast, they are bombarded with snow and ice. Whether you’re wet or cold, winter weather is the perfect time for Soup!

Who doesn’t love snuggling up on the couch, with a blanket on your lap, and a warm cup of soup in you hands? Soup is economical, easy to make, and delisious! I have three go-to soup recipes that I know my family loves. These tasty soups are not just good in the winter, but also great any time of the year. In this 3 part post series, I will be sharing our top 3 family favorite soups with you!

Rhonda Sue’s Homemade Chicken Noodle Soup

This soup is most requested in our house. My kids love to eat this yummy soup when it’s cold outside or when they aren’t feeling well.

Soup 101

Start with the basics. A lot of soups start with a Mirepoix, a French term for onion, celery, and carrots that are not browned or caramelized, but cooked in a fat (like oil or butter) to sweeten them. Garlic is excellent to add to soups because of it’s natural antioxidants that aid in healing. A Mirepoix with a little garlic added is the foundation of my yummy Homemade Chicken Noodle soup.

Easy Peasy

I love to cook, but we have a busy life so I usually don’t have hours to spend in the kitchen. I use things like already cooked Rotisserie Chicken (I prefer the ones from Costco) to speed up a lot of recipes and make cooking dinner easier. Let the chicken cool, remove the skin and bones, use a fork to shred the chicken to prepare it for use in this soup or other recipes. Costco does also sell their Rotisserie Chicken already skinned & deboned for ease but it costs a little more. You can also use leftover chicken from other other dishes too.

Another short cut I like is to use store bought Chicken Broth. I do make chicken broth at home when I have time, but there’s nothing wrong with using store bought broth when you don’t have a lot of time, and I do prefer to use organic products when I can. There have been many scientific reports of the health advantages of using organic products and organic foods aren’t as expensive as they used to be. In fact, sometimes organic items are cheaper than their GMO counterparts which is a win win! Trader Joe’s Organic Chicken Broth is my favorite to use.

Egg Noodles

For the noodles, I prefer either No Yolk brand Egg Noodle or I make my own Gluten Free Egg Noodles. Since I have a wheat allergy, I did some research and put together a quick & easy recipe GF Egg Noodle recipe that really is delicious! My kids actually prefer my homemade GF Egg Noodles to any store bought ones.

Ingredient Note:

One quick note on the Lemon Juice. I know many people buy bottled lemon juice to use for cooking. While it is quick and easy, it’s not a good substitute for fresh squeezed lemon juice. Don’t believe, do your own side by side taste test. Bottled lemon juice is not just lemon juice. It contains chemical additives to maintain it’s “freshness”. Here’s a great blog article by JoyousHealth that explains the hazards of Sulfur Dioxide & Sulfites. Stick to the real stuff.

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Rhonda Sue’s Homemade Chicken Noodle

This yummy, homemade, Chicken Noodle soup is a staple in our home.  Whether you’re looking for something warm and delicious to eat, or feeling under the weather, this scrumptious soup will hit the spot.

Course Soup

Cuisine American

Keyword Chicken Noodle Soup, Chicken Recipes

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6 Servings

Ingredients

• 2 Tbsp Olive Oil
• 2 Cloves Garlic, peeled & minced
• 1/2 White Onion, chopped
• 1 Carrot, peeled & chopped
• 2 Celery Ribs, chopped
• Salt & Pepper to taste
• 2 c Cooked Rotisserie Chicken, skinned, deboned, and fork shredded
• 2 Qts Chicken Broth
• 1/4 Pkg Egg Noodles
• 2 Tbsp Fresh Parsley, minced
• Juice from 1/2 Lemon

Instructions

1. Heat olive oil in a large pot on Medium/low heat.  Add garlic and cook for 2 mins. 

2.  Add onions and saute until translucent, about 3 – 4 mins. 

3. Add carrots & celery and cook for 10 mins to soften vegetables. Salt & pepper to taste (Stir them frequently so they don’t brown or caramelize).

4. Add shredded chicken and saute with vegetables for 5 – 6 mins to heat through.

5. Pour chicken broth into the pot.  Turn heat up to medium/high and bring soup to a boil.  Add egg noodles.  Reduce heat to medium and simmer 10 – 12 mins.

6. Add parsley and fresh squeezed lemon juice.  Serve warm.

Recipe Notes

I prefer to use Organic Chicken broth.  Trader Joe’s has a great one that is less expensive than organic broth from other stores.

I also either use No Yolk brand egg noodles or make Gluten Free ones from scratch (see attached recipe).

 

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Rhonda Sue’s Gluten Free Egg Noodles

These Gluten Free Egg Noodles are easy to make and so delicious you won’t miss the gluten!

Keyword Egg Noodles, Gluten Free

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Ingredients

• 1 C Tapioca Flour
• 1 C Corn Starch
• 1/3 C Potato Starch
• 3 Tbs Xanthum Gum
• 6 Large Eggs
• 3 Tbs Extra Virgin Olive Oil

Instructions

1. Mix tapioca flour, corn starch, potato starch, and xanthum gum together in a medium bowl.
2. In a separate bowl, lightly beat the eggs and then add olive oil and beat together. Add egg mixture to the flour mixture and mix together with a wooden spoon.
3. Knead dough for 2 – 3 mins. Let dough rest in the bowl with a dish towel over top for 2 hours.
4. Roll dough through a pasta roller until paper thin. Cut into desired noodle sizes.
5. Cook pasta in boiling water with salt or soup for 10 mins.

Recipe Notes

You can hand roll out the noodles but they will be thicker than if you roll them through a pasta roller.