There’s lots of quick and easy options for chicken noodle soup, but this recipe is the real deal. Make this when you need some comfort and nourishment, or for someone you know who’s feeling under the weather. They’ll appreciate it, I guarantee it – and maybe even feel better! There’s actually scientific studies that point towards chicken noodle soup helping some people recover more quickly from illness. This recipe is for old school, no shortcuts chicken noodle soup – the way your great grandmother probably would have made it. Canned supermarket soups don’t stand a chance against this recipe.
Meat That Comes From The Best Sourcing
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Happy Chickens Raised Naturally And Humanely
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 1 whole chicken
- Sea salt to season the chicken plus more to taste
- 2 medium onions
- 4 parsnips
- 4 celery stalks
- 2 heads of garlic
- 1 tablespoon whole black peppercorns
- ½ small bunch of dill
- 6 oz pasta of choice
- Freshly ground black pepper to taste
Chicken Noodle Soup Your Grandmother Would Be Proud Of
- Season the chicken all over generously with sea salt. Set aside.
- Quarter the onions and set aside. Peel the parsnips and coarsely chop 2 of them along with 2 of the celery stalks. Cut the two heads of garlic into halves.
- In a large soup pot, combine the whole chicken, vegetables, a couple sprigs of dill and the tablespoon of black peppercorns.
- Cover completely with cold water and bring the pot to a simmer over medium-high heat.
- Continue to cook and reduce the heat as needed to keep the pot simmering. Skim any foam that forms off the top of the liquid. Cook until a meat thermometer reads 155 degrees Fahrenheit through the thickest part of the chicken, approximately 20 minutes.
- Use tongs to remove the chicken from the pot and transfer to a cutting board to cool.
- When the chicken has cooled enough to handle comfortably, flip it so the breast side is facing up. Pull one of the wings out so that you can use a sharp knife to separate the wing from the breast. If you hit the place where the joint hits the socket, you shouldn’t have to cut through any bone. Repeat on the other side to remove the other wing.
- Cut through the skin to loosen one of the legs from the rest of the body. Pull on the leg until the joint comes out of the socket. Use the knife to remove the leg and repeat the process for the other side.
- To remove the breasts, cut along one side of the breastbone (it runs down the center of the bird). Angle the knife and cut to separate the breast meat from the rest of the chicken, staying close to the bone. Repeat on the opposite side.
- Remove and discard the skin from the breasts and legs, and set the breasts aside. Put the legs and wings back into the pot with the vegetables.
- Simmer the soup pot for another 40 minutes or so, until the broth has reduced a little bit. Continue to remove fat from the surface of the soup as it collects.
- Meanwhile, shred the meat from the chicken breasts with a fork. Set aside.
- Slice the remaining two celery stalks into thin discs. Do the same with the remaining 2 parsnips. Finely chop the rest of the dill.
- Use tongs to remove the chicken legs and transfer them to the cutting board. Using a large sieve and another large soup pot, carefully strain the soup. Discard everything else in the pot besides the strained broth.
- Bring the strained broth to a boil over medium-high heat. Add in the pasta and give it a stir. Cook for five minutes.
- Meanwhile, shred the meat from the chicken legs. Add all of the shredded chicken along with the sliced vegetables to the pot. Cook until the pasta is tender and the vegetables are softened. Approximately 5 minutes.
- Take the soup off of the heat and stir in the chopped dill. Season generously with sea salt and freshly ground black pepper.
- Serve and garnish with more freshly ground black pepper to taste.