It is suppose to be spring, but the weather outside is cool and nothing warms you up more than a bowl of hot soup. You could say this is a cross between chicken and dumplings and chicken noodle soup. The result is a really tasty bowl of perfection.
I started making this soup with the dried egg noodles but it lacked the richness I wanted in the noodles. Before I discovered the frozen version at the local supermarket I use to make my own. Since the frozen ones are so good I don’t bother anymore.
This is a recipe that is a compilation of all the different chicken noodle soups that I have tried. The broth is really the key to a great chicken noodle soup but I don’t make my own because I never had the time while I was working. Maybe I will soon, but for the sake of this version I used the store bought kind. Sorry, Ina!
INGREDIENTS (6 - 8 servings)
- 2 roasted chicken breasts shredded
- 10 cups of chicken broth
- 1 1/2 cups of diced onion
- 1 1/2 cups of diced carrots
- 1 cup of diced celery
- 2 tbsp olive oil
- 3 sprigs of thyme or 3/4 tsp of dried thyme
- 1/4 cup chopped fresh parsley
- 2 tsp kosher salt
- 3/4 tsp pepper
- 1 pkg. Reames frozen egg noodles
- 1 cup milk (optional)
- 1/4 cup flour (optional)
Photo A
DIRECTIONS
I always start my soup by roasting two large chicken breasts. Purchase chicken on the bone with the skin attached. Chicken on the bone has the most flavor and will really give your soup more depth of flavor. You could buy a roasted chicken at the store if you are short on time and shred or chop the chicken meat.
I use the Barefoot Contessa’s method of roasting chicken. Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. I also sprinkle chopped thyme on the chicken. Roast for 35 to 40 minutes, until cooked through. (Photo A) When cool enough to handle, remove the meat from the bones, discard the skin, and shred the chicken meat.
While the chicken is roasting, chop the onions, celery and carrots. Add the olive oil to a large pot along with the diced vegetables. (Photo B) Sprinkle generously with salt and pepper and cook until the vegetables are softened. Add the chicken broth, thyme and parsley and chicken. Once the broth is boiling add the egg noodles and cook uncovered for 20 - 25 minutes. (Photo C)
Mix the cup of milk and 1/4 cup flour and add to the pot. Make sure the soup is simmering before adding the milk mixture. (Photo D) Of course, you can skip adding the milk and flour but I think it adds a creamy texture.
This soup tastes even better the next day and it freezes well. While I was working there was always chicken dumpling soup in my freezer so I could prepare a quick meal.
Photo B
Photo C
Photo D