This recipe utilizes a whole chicken for chicken noodle soup, making it the most economical, delicious, and healing chicken noodle soup you’ve ever had.
healing the winter blues
Everyone knows there’s nothing quite as healing as a warm bowl of chicken noodle soup for the soul. A timeless classic, I’d wager that every cold-weather culture has their own secret recipe for chicken noodle soup. Although I am always on the lookout for a new soup recipe to try, this is the timeless classic I keep coming back to, time and time again. When myself or a loved one gets sick, there’s a pretty good chance you’ll immediately find this simmering on my stovetop.
To Roast or Not To Roast?
This particular version is quite the labor of love, as it involves roasting a whole chicken first. I love this method as it creates the most amazing healing chicken broth, and I’ll have extra shredded chicken to use afterwards. I’ll either use it in wraps, salads, or pasta dishes throughout the week, or I’ll freeze it to use in my next soup recipe. Even better, I’ll save the chicken carcass and simmer it for hours on the stove to create the most flavorful and nutrient-rich bone broth. That’s right – just one chicken can make two batches of broth. I’ve also found during our quiet recession that buying a chicken whole is a lot more economical than just buying pieces on their own. The more you know.
However, if you don’t have the energy to go the extra mile and roast the whole chicken (I totally get it), any bone-in chicken cuts will do just fine. I like bone-in chicken thighs for this recipe the best, but breasts or even drumsticks will work just fine. If you go this route, the key is to sear them first, then cook in liquid until the meat is fall-apart tender. Don’t use a boneless variety for this recipe or you’ll probably end up with dry meat and flavorless broth. Don’t say I didn’t warn you.
Whole, Real Ingredients
The key to an amazing chicken soup versus a just-fine one is whole, real ingredients. Use fresh herbs and spices whenever possible, and never ever use anything from a can if you can help it. I know time and money are precious resources, but you can accomplish great things by buying in bulk or growing your herbs at home.
Aside from the whole chicken, it’s so important to use whole, fresh vegetables and herbs. These vibrant, unprocessed ingredients retain essential vitamins, minerals, and antioxidants that are vital for a robust immune system during the cold winter months. Crafting your soup from scratch with whole foods allows you to steer clear of preservatives, excess sodium, and artificial additives often found in canned or processed alternatives. Instead, you’re providing your body with pure, unadulterated nourishment.
The robust flavors from fresh herbs and spices not only enhance the taste but also contribute various health-boosting properties. For instance, thyme and rosemary offer antibacterial benefits, while turmeric carries potent anti-inflammatory properties. These natural elements can aid in supporting your body’s immune response and overall vitality. I’ll admit, I typically use dried turmeric and ginger for this recipe, but that’s only because I rarely have these freshly available. I completely understand that it’s not always possible to use fresh herbs and spices, but I promise you’ll taste and feel the difference when you do.
Full Recipe for healing whole Chicken noodle Soup
Healing Whole Chicken Noodle Soup
Equipment
- 1 Dutch Oven
Ingredients
- 1 whole young chicken or 4 bone-in chicken thighs
- 4 cloves garlic minced
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Juice of 1 lemon
- 1 carton 32 ounces chicken broth
- Water as needed
- 2 carrots sliced
- 1 onion chopped
- 2 celery stalks chopped
- Additional garlic cloves if desired
- 1- inch piece ginger sliced (or 1 tsp ground ginger)
- 1 teaspoon turmeric
- 1/2 cup spinach or kale optional
- Egg noodles to serve
- Optional: Fresh parsley for garnish
Instructions
- Preheat and Season: Preheat the oven to 375°F (190°C). Season the whole chicken with minced garlic, rosemary, thyme, salt, black pepper, paprika, and lemon juice. Roast the seasoned chicken in the preheated oven for about 45-55 minutes or until golden brown.
- Transfer to Stove: Once roasted, transfer the chicken to a large pot on the stove. Pour in the carton of chicken broth and add water as needed to cover the chicken. Continue cooking over medium heat for an additional 1-2 hours until the chicken easily falls off the bone.
- Shred Chicken: Remove the cooked chicken from the broth. Remove the meat from the bones, shred it, and set aside. Save the chicken carcass for making bone broth and store any extra shredded chicken for later use. Return any juices from the shredded chicken back into the broth.
- Boil Vegetables: While shredding the chicken, add chopped carrots, onion, celery, and additional garlic cloves (if desired) to the pot with the broth. Bring the mixture to a boil and simmer for about 20-25 minutes.
- Season the Broth: Add sliced ginger and turmeric to the broth, allowing the flavors to infuse. Adjust seasoning with salt and pepper if needed.
- Add the Chicken: Once the vegetables are cooked to your desired tenderness and the broth is seasoned to your liking, add about 1-2 cups of the shredded chicken back into your soup.
- Prepare Noodles: Boil the egg noodles separately according to package instructions. Drain and set aside.
- Serve: When ready to serve, ladle the soup into bowls. Add a portion of boiled egg noodles into each bowl. Optionally, garnish with fresh parsley.
Notes
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below! Tag @wisterianwoman on Instagram or use hashtag #wisterianwoman so we can share the recipe love!
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