Once you’ve already spent 4+ hours making amazing homemade chicken broth, making chicken noodle soup is a snap. It’s perfect for a day like today: strong winds, torrential downpours, flooding… forget your to-do list and just stay inside with a hot bowl of chicken noodle soup.
Ingredients, yields 2 meal-sized bowls of soup
- 3 cups of homemade chicken broth
- 1 chicken breast from the broth
- 1-2 carrots from the broth
- 1-2 parsnips from the broth
- 1 piece of celery root from the broth
- a couple handfuls of fresh egg noodles (cooked)
- chopped fresh parsley
- chopped fresh cilantro
Start by bringing a pot of salted water to a boil. Add the fresh egg noodles and cook for just a minute or two. You can also use dried egg noodles (follow timing instructions from the package). After the noodles are cooked al dente, drain them and rinse with cool water to stop the cooking process and rinse off the starch. Do not skip the step of cooking them first. If you think, “oh, I’ll just cook them in the boiling broth,” please reconsider. It changes the flavor of the broth and gives a starchy taste that takes away from the delicate flavor of good chicken broth.
On a plate or cutting board, dice the chicken breast and slice the broth vegetables into evenly-sized pieces. Add all of these and the chicken broth to a pot (I just give a quick rinse to the pot I used to cook the noodles). Heat the broth, meat, and broth vegetables over medium heat. Meanwhile, chop the parsley and cilantro. You may also want to run your knife through the noodles a few times. Though some people consider it a sacrilege, I prefer bite sized noodles to splashes of soup all over my favorite blouse. Once the broth is simmering, take it off the heat. Add the noodles and chopped herbs. Ladle it into soup bowls and enjoy.