It’s officially Soup SZN. I love Soups. Chicken Noodle Soup is something that I cook often during Soup Season.
My kids love my Chicken Noodle Soup. Whether it’s when it’s cold outside or when they are under the weather. They will request my soup.
I have spoiled them. They won’t eat the canned stuff, my homemade soup is what they want.
I am sharing one of my versions of my Homemade Chicken Noodle Soup.
Chicken Noodle Soup
Ingredients
- 1 Whole Chicken
- 1 White onion Rough Chop
- 6 Garlic Cloves Rough chop
- 2 stalks Celery Rough Chop
- 1 Green Bell Pepper Diced
- 2 Carrot Peeled and Sliced
- Water Cover the entire chicken with water to boil.
- 2 stalks Green onions Dice the entire stalk
- 1 lb Rummo Fusilli Pasta
- 1 Parsnip Peeled and Sliced
- 4 Leeks Cleaned and cut
- 15 oz Can of Green Beans
- 15 oz Can of kernel corn
- 1 pack Herb Blend Rosemary, Sage, Thyme
- Kosher salt Season to taste
- Slap Ya Mama Season to taste
- Smoked Paprika Season to taste
- Dry Herbes De Province
- Fresh Dill Generous amount
- 4 tbsp butter
- 32 oz Chicken Broth
- Onion Powder Season to taste
- Garlic Powder Season to taste
- Cayenne Pepper Season to taste
- Black Pepper Season to taste
Notes
- Butter
- Whole Chicken
- White Onion
- Garlic Cloves
- Celery
- Green Bell Peppers
- Carrots
- Water
- Green Onions
- Fusilli Pasta
- Parsnip
- Leeks
- Can of Green Beans
- Can of Corn
- Herb Blend pack
- Kosher Salt
- Slap Ya Mama
- Chicken Broth
- Smoked Paprika
- Dry Herbes de Province
- Fresh Dill
- Onion Powder
- Garlic Powder
- Cayenne Pepper
- Black Pepper
- Season the whole chicken with desired seasonings. I used Slap Ya Mama, Garlic Powder, Onion Powder, Smoked Paprika, Cayenne Pepper and Black Pepper.
- Prep vegetables, onions, bell peppers, carrots, garlic cloves, green onions, parsnips, leeks.
- Add the chicken to a dutch oven or soup pot.
- Cover with water.
- Add Herb Blend (rosemary, sage, thyme) to the pot.
- Add leeks, onions, bell peppers, garlic.
- Set the other veggies aside.
- Boil the chicken and the vegetables listed above for 1 1/2 - 2 hours. Add more water if necessary.
- Remove the chicken. Allow the chicken to cool before deboning.
- In a separate pot Add water to boil the pasta.ย Add some salt in the water. Once the water is boiling, add the noodles. Prepare according to the package.
- Add chicken broth to the pot you removed the chicken from. This is an optional step. I use the chicken broth to intensify my flavor also to make sure I have lots of juice for soup.
- Debone the chicken. I typically tear the chicken into nice size pieces.
- Season the chicken with additional slap ya mama and smoked paprika, salt and Herbes de province. Set aside.
- Once the chicken stock is boiling in the pot, add the corn, green beans, parsnips, carrots. Set to low to medium heat.
- Add the chicken back to the pot. Stir.
- Cook for 15 - 20 minutes or until the veggies are tender. Taste.
- Add additional seasoning if necessary.
- Once the noodles are done boiling. Strain the noodles.
- Return the noodles back to the pot. Toss in the butter. Stir. *No need to turn the fire back on because the pot will still be hot.
- Add in a generous amount of fresh dill. Stir.
- Add your desired amount to a bowl.
- Top with soup. Finish with fresh dill.
- Enjoy.