Sometimes a bowl of Chicken Noodle Soup is JUST what the doctor ordered…even if you’re not sick! And even though Mom was the best cook I’ve ever known, she wasn’t afraid to open a can of soup instead of making it from scratch if she was in a rush. So for lunch she sometimes served that chicken noodle soup in the red and white can. You know the one. Like their slogan said…it was “Mmm Mmm Good!”
That soup was OK, but nowadays my homemade version of chicken noodle soup always “hits the spot” as my dad used to say. And recently I took a minute to write down how I made it…at least the way I made it that day!
If you’ve never heard of Kluski noodles, they are a thicker, more substantial noodle used in some Polish dishes. They hold their shape very well, so they’re THE perfect noodle for soup since nobody likes noodles that disintegrate and disappear into the broth. (Yuck!)
If you have fresh herbs, use them! And use LOTS of them whenever you make soup of any kind! I usually add a bunch to the broth early in the cooking process when I’m poaching the chicken breasts, and I add another healthy handful at the very last minute for a touch of brightness, color, and flavor.
Thyme and Parsley are very good friends of chicken, and Poultry Seasoning will make your kitchen smell like Thanksgiving dinner while this soup is cooking. In fact, Peepaw walked into our condo while this soup was simmering, and said, “Wow…Something smells GOOD in here!” (Comments like that are still music to this old Meemaw’s ears!)
My mom always told me we eat with our eyes first, since the way food looks on the table and on the plates can really wake up your appetite.
She was absolutely right….and I might also add we eat with our noses too. At least Peepaw’s nose seemed to be working overtime when this Chicken Noodle Soup was on our menu!
- 1 whole chicken breast (boneless or bone-in...whatever you have)
- 1 qt chicken stock (add more if you like)
- 5-6 stalks celery, diced
- 1 pkg (12 oz.) Kluski Noodles (any noodle will work...but these are awesome!)
- 6 large carrots, diced
- 1 tsp Poultry Seasoning
- 1 bay leaf
- 1 onion, diced
- 3 garlic cloves, minced
- 2-3 Knorr Vegetable Bouillon Cubes
- 1 heaping tsp Chicken Base
- fresh thyme sprigs
- fresh parsley, stems and leaves
- 2-3 fresh sage leaves if desired
- some fresh ground black pepper, to taste
- NO SALT! (bouillon is salty enough)
- Place the chicken in a heavy bottom pot. (A Dutch Oven works perfectly.)
- Add half the thyme,and parsley, bay leaf and the sage.
- Add the boulioon cubes and the chicken base
- Add the chicken stock.
- Add some fresh ground black pepper.
- Add the onion and garlic
- Bring to a LOW simmer...barely a simmer to poach the chicken. Keep the heat VERY low.
- When the chicken is cooked through, remove from the cooking liquid, dice, and set aside to cool.
- Add the diced carrots and celery and cook until tender.
- About 15 minutes before dinnertime, bring the liquid to a boil and stir in the noodles. Stir to keep from sticking, and cook until tender.
- Five minutes before serving, stir in the diced, cooked chicken.
- Add the remaining fresh herbs right before serving.
- Stir and serve
- Make sure you do not boil the chicken or it will be tough! You could substitute chicken legs or thighs if desired, but remember they will take longer to cook. Dried herbs can be substituted but use much less if using the dried variety! On the same note you can add LOTS of fresh herbs. (I do!) I usually use a big handful of fresh parsley and a "bunch" of fresh thyme. Notice there is NO SALT added to this recipe because the bouillon cubes contain lots of salt! Be sure to TASTE your soup before serving, and adjust the salt and pepper as desired.
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