Crumb Scene Investigates: Chicken Noodle Soup

(Last Updated On: February 6, 2016)

Chicken soup is the soup we reach for to comfort us; and, when we’re not feeling our best during cold and flu season. It’s simple, it’s classic and when done right – it’s so right. This soup recipe is made from bone-in chicken parts. I like to put a large chicken breast or two in the mix as well to get a hearty soup with a rich velvety homemade broth for your soon to be favorite chicken soup recipe. Typically, we made this soup in a pressure cooker, so if you have one dust it off. If you do not own one, you can use your slow cooker too; it will just take longer to get that rich broth flavor. You can substitute 11/2 cups of instant rice for the noodles for a chicken rice soup. Ok – its cold outside, so let’s get to it.

Chicken Noodle soup
Makes 6-8 servings

½ lb. of bone in chicken thighs
1-2 large skinless chicken breast
1 large onion, chopped
3 carrots, peeled and chopped
3 celery ribs, chopped
3 tsp fresh thyme, minced
1 bay leaf
6 cups water, or more to cover chicken in pan
1tbsp soy sauce
¼ tsp cayenne pepper
2 tsp salt
10 whole peppercorns or ½ tsp ground pepper
2 cups uncooked wide egg noodles
2 cups chicken stock, warm
3 tbsp. fresh parsley, minced
1 ½ tbsp. lemon juice, fresh

Procedure:

In a large nonstick pan coat lightly with vegetable oil and heat on medium high.

Add chicken thighs and breast and cook until browned on both sides. Do this in stages if all of the chicken does not fit in your pan all at once. Add chicken thighs, chicken breast, onions, carrots, celery, 1 tsp of thyme, bay leaf, salt, peppercorns, cayenne pepper, soy sauce and water in your pressure cooker or slow cooker. Make sure you cover the chicken parts with at least 1 inch of water above the chicken. Cook for 20 minutes in your pressure cooker until chicken is tender or if using a slow cooker for 2 hours on high or 3 hours on low. Remove chicken and let cool some. Discard the skin then remove chicken from the bones and shred the chicken breast. Skim the fat from to soup and discard. Remove and discard bay leaf and peppercorns. Add remaining 2 tsp thyme; warm chicken stock and parsley. Stir in uncooked noodles. Cover and cook until tender; about 8 minutes. Add parsley, lemon juice and shredded chicken. Check the seasoning and add salt and pepper to taste. Enjoy!

About Chef Mariea Cobb

cropped mariea cobb

I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef, I am still passionate about the art of good food and the magic of a great dessert.

Mariea Cobb – crumbscene@gmail.com

Crumb Scene Investigates: Chicken Noodle Soup