Chicken Noodle Soup is simply better homemade than store bought. This recipe is one of those that takes some time to make, but is well worth the effort. Set it aside for a cold Sunday afternoon and make an event of it. Slow down and breathe in the calming scent of ginger, simmering chicken, and warm broth.
- 1 yellow onion, chopped
- 1-2 tbsp ginger, freshly grated
- 4 cloves garlic, minced
- 6-8 cups chicken broth
- 1 whole chicken
- 3-4 carrots, peeled and sliced
- egg noodles
- Green Onions
- Salt and freshly ground pepper
- Add a tablespoon of olive oil to a large stockpot on medium heat. Add the onion and cook, stirring for a few minutes until translucent.
- Add the garlic and ginger and cook for 2 more minutes.
- Add the whole chicken, chicken broth, and 2 cups water to the pot and bring to a boil. Ensure that the chicken is submerged in the broth. Immediately reduce to a slow simmer and cover.
- Cook for about 30-45 minutes or until the chicken is completely cooked and no longer pink. Remove the chicken from the pot and place on a plate or cutting board to cool. Skim that fat from the top of the broth.
- Add the carrots and cook for another ten minutes or so. At the same time, separately cook the egg noodles according to the package instructions, erring on the side of al dente.
- Meanwhile, remove the meat from the bones and cut up into small square chunks. Add the chicken back to the pot and allow to warm through. Season with salt and pepper.
- In separate soup bowls add the egg noodles and top with the soup and green onions. Serve while warm.
The best part of making this is the smell of the ginger when it’s first added. It fills you with warmth while at the same time it builds up a hearty appetite. You can also make this by using bone-in chicken breasts and thighs instead of a whole chicken, which will save you some cooking time.