Genuine food for the soul is homemade chicken noodle soup. There’s just something about a pan of slowly simmering soup on the stove . . . lets everyone know that dinner is in the works. And before long we gather around the kitchen table for nourishment and share the highlights of our day. Simple times!
Some of my favorite soups:
- Chicken Noodle Soup
- Wild Rice Soup
- Shrimp Gumbo
- Creole Corn Chowder
- Chile Bean Soup
- Lentil Soup
- Tortilla Soup – Thanks, Dean Fearing!
- Texas Black Bean Soup
Quick Chicken Stock made with the high quality ingredients will produce a better quality chicken noodle soup. Drop by Stocks & Bondy, located in the Dallas Farmers Market, and purchase all sorts of homemade stocks and broths.
My favorite egg noodles are available at Kuby’s.
Today, I am making Chicken Noodle Soup. It’s genuine food for the soul!
Chicken Noodle Soup
Chicken Noodle Soup is delicious all throughout the year. It is best made with homemade chicken stock but if you are in a pinch, drop by Stocks & Bondy at the Dallas Farmer's Market and pick up their homemade stock!
- 1 - 2 pounds chicken breast
- 3 quarts water
- 1 onion, coarsely chopped
- 1 bay leaf
- 3 quarts chicken stock, preferably homemade
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 cups egg noodles
- 1 cup fresh corn kernels
- salt and freshly ground pepper, to taste
Place the chicken in a large pot. Cover with water, add the onion and bay leaf. Bring to a simmer over medium-high heat. Adjust the heat, continue to simmer for 30 to 40 minutes. Remove the chicken, cool, cut the meat into bite-size pieces, and set aside.
Add the chicken stock, carrots, celery, and egg noodles to a large soup pot. Bring to a simmer over medium heat, cook for 10 minutes.
Add the corn and chicken. Cook for an additional 5 minutes.
Season with salt and pepper. Serve!