Loaded with soothing flavors and packed with health at the same time, chicken soup in itself is a complete delight. While adding some noodles to that chicken soup makes it much more fulfilling. The typical chicken noodle soup has a rich transparent chicken broth with bits of chicken or veggies, having noodles turn the bowl into a single-meal diet to get you through the day.
What can be better than some homemade chicken soup loaded with noodles when all you need is warmth and comfort while treating those taste buds. Please scroll down to get your hands on a step-by-step recipe and its excellent health benefits.
History of Chicken Noodle Soup
It is indisputable that chicken soup has captured the hearts of individuals all over the globe, becoming a go-to 'rainy day'/'sick day' comfort dinner as well as an act of animosity toward any child who despises carrots. The dish has been around a long time, and its popularity has allowed its history to be rather straightforward to track down.
In the 12th century, Moshe ben Maimon, an Egyptian Jewish physician, and scholar, proposed that people drink chicken soup to treat respiratory ailments. He was basing his advice on early Greek sources, which dated the country's history back much deeper. Since the development of fowl approximately seven thousand to ten thousand years ago throughout Southeast Asia, people have been fascinated with chicken soup. The Ancient Greeks had their kind of chicken broth, which they felt had the same therapeutic virtues. Today, this dish is a common ingredient in cuisines worldwide.
It is worth noting that the brand 'Campbell' is the first one to commercially blend chicken soup and noodles, resulting in a canned delight and forever altering the terrain of the chicken soup movie universe. According to Campbell, the result is a "soul-warming, trusted stew that brings a grin with every spoonful." This tried-and-true recipe gave the chicken soup a whole new meaning and elevated it to the level of the main course, thanks to the addition of pasta or noodle that makes the meal balanced and suitable for use as a stand-alone main dish at home. Today, chicken soup has earned a reputation as a folk treatment for colds or influenza, and it is regarded as a comfort dish in many nations.
The benefits of Chicken Noodle Soup
A bowl of homemade chicken soup loaded with noodles is no less than a boon - thanks to its nutritious ingredients, hydrating properties, and delicious taste.
- The bone broth, veggies, and protein-rich meat are nourishing in fine quality soup. Iron, fiber, B vitamins, vitamin C, proteins, and other macro-and micronutrients abound in this dish. It also contains anti-inflammatory and antioxidant elements.
- This yummy soup contains a chemical called carnosine, which can help the immune system prepare for the flu's early stages.
- Protein from the chicken bits enhances the function of lymphocytes, which release antibodies to protect you from dangerous invaders such as the common cold and flu. Plus, the carbohydrates from noodle strands are converted into glucose, which is used by the muscle, brain, and other organs as a key fuel source.
- It's no surprise that being hydrated is important while unwell, and chicken soup can help remain hydrated. Staying hydrated is especially important when feeling congested since it can help thin down mucus, making it easier to clear the sinuses.
- Organosulfides are found in onions and garlic, and they are known to encourage the formation of macrophages, a type of inflammatory cells that can recognize and eliminate bacteria and other dangerous organisms in the body.
- Carrots are high in vitamin A, a nutrient essential for the functioning of the brain, lungs, kidney, and other organs. Vitamin A is also required to protect mucosal surfaces, which may serve as a shield against pathogenic intruders. Carrots are also strong in beta-carotene, which, due to its antioxidant and anti-inflammatory characteristics, may help decrease common cold symptoms, including a stuffy nose and sore throat.
- Chicken soup is also known to be a wonderful relief remedy for those suffering from an upper respiratory infection.
How to Make a Classic Chicken Noodle Soup
Preparing mouthwatering soup at home takes just a handful of tools, some easily-available ingredients, and around an hour of kitchen time to get things ready to eat. The best part about the recipe is that it's not a tough deal to pull off all by yourself. Here's how.
- Large Pot
- Basting Spoon
- Cutting Board
- Sharp Knife
- 1 A whole chicken weighing 3–4 pounds
- 1 (8-ounce) package of pasta egg noodles or fettuccine or spaghetti
- 4 Plus 1 tsp. kosher salt
- 2 Onions, medium
- 4 Carrots, medium
- 4 Separated celery stalks
- 2 Garlic cloves
- 1 A teaspoon of black peppercorns
- Dill, split into little bunches
- 6 Ditalini oz.
- Black pepper, freshly ground
4 teaspoons salt, all over one 3–4 pound chicken
It's time to go to work on some preparations: 2 medium onions should be quartered (You don't have to remove these onion skins, which give the soup its golden color, but you can if you want to.) 4 medium carrots, peeled 2 are coarsely chopped; the other 2 are placed aside. 2 celery stalks, coarsely chopped 2 garlic heads, cut in half crosswise.
In a large pot, combine the chicken, sliced veggies, 1 tablespoon of black peppercorns, plus 2 lavender sprigs. Over medium-high heat, cover with 16 cups of ice water and simmer gently. Cook, decreasing heat as necessary to keep a simmer and skimming any foam that rises to the surface of the pot with a large spoon, for 20–25 minutes, or until an immediate thermometer inserted into the thickest portion of the breast reads 155.
Carefully remove the whole chicken from the saucepan with tongs and place it on a cutting board. Allow cooling completely before handling.
Place the chicken breast face up on a plate. Pull a wing outward to see where it connects to the body. Cut through the joint using a strong boning or chef's knife to separate the wing from the breast (if you strike the bone, you're in the incorrect location; pull its wing out further to assist you in getting to the joint's socket). Remove the wing and repeat on the opposite side.
Cut through the skin that connects one leg to the carcass. Cut through the connection to separate its leg by pulling the leg back until the ball joints pop from its socket—rep on the opposite side.
Cut down the left side of the breastbone for the breasts. Cut the meat away from the carcass by angling your knife. For the remaining breast, repeat the procedure, trying to cut down all along the right side of a breast bone.
Remove any skin from the legs and breasts and discard it. Return the carcass, legs, and wings to the pot with the veggies.
Continue to cook the soup, scraping the fat that gets to the surface with a large spoon as needed, until it has reduced by such an inch in length and is very flavorful about 40 minutes.
Shred chilled chicken breasts into bite-sized pieces with 2 forks while the soup simmers.
Using a sharp knife, thinly slice the other 2 celery stems crosswise. 12" diagonally cut the remaining 2 small carrots. To make 14 cups of dill, finely chop enough dill.
Set aside Two chicken legs to chill on a chopping board. Over another large saucepan, place a fine-mesh sieve. Remove the bone, carcasses, wings, and veggies from the soup and strain it into a second saucepan.
Over medium-high heat, bring the broth to a boil. Stir in 6 oz. Ditalini once more. 5 minutes of cooking
Shred the meat from 2 chicken legs and discard bones while ditalini cooks.
Add the shredded chicken, carrots, noodles, and celery to the saucepan and boil for another 4–5 minutes, or until the noodles are done, and the vegetables are soft but not mushy.
Divide the soup between the bowls and serve hot. Add more pepper to the top after serving to make it much more flavorful.
How to Make Ahead, Store and Freeze Chicken Noodle Soup
When soup noodles are refrigerated and reheated, they usually break down and are mushy. Furthermore, they can accumulate a lot of broth liquid, converting it into a porridge rather than a soup. All of this, though, may be prevented with a bit of caution.
Place the stew in the container, seal this as tightly as possible, and refrigerate that for a few hours before using the vacuum sealer. After the soup has completed expanding but has some consistency, remove all of the air from the bag. Once it's sealed, you can store it in the freezer, and all it takes to relish it later is to open the vacuum pack and reheat the soup on a stove or in a microwave.
What to Add in Chicken Soup to Make it More Flavorful?
A few little additions can make that bowl of soup even more delicious. You can throw in some onion powder, salt, powdered garlic, turmeric, and some fresh herbs, including parsley, thyme, basil, rosemary, or oregano. Some love to add bay leaves or sage to enhance the taste and texture of the soup.
Have You Made This Easy Chicken Soup Yet?
Because most of us don't get enough veggies, adding some noodle chicken soup to the diet is a pleasant way to increase the nutritional intake. Why wait to try a bowl of pure deliciousness when you have such an easy-to-prepare recipe on hand. For more delicious recipes to make every day a treat, subscribe to our website Imarku to get free cutting board now!