Homemade Chicken Noodle Soup
Ingredients:
4 Tbsp. Olive Oil (or see what I use in the picture below)
2 Large Chicken Breasts
1 tsp. Seasoning salt
1/2 tsp. Ground Black Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 Onion
1 Large Leek
5-6 Medium Carrots
4-5 Celery Stalks
3 Garlic Cloves
16 Cups, Chicken Broth
1 tsp. Dried Thyme Leaves
1-2 Bay Leaves
12 oz. Package Wide Egg Noodles
Directions:
1. To begin, pre-heat your oven to 350 degrees. In a small bowl, mix together the seasoning salt, ground black pepper, garlic powder and onion powder, then set it aside. In a small baking pan (I use metal), place 2 tablespoons of olive oil. Place your chicken breasts in the pan upside-down. This will allow the oil to get on top of the breast and be there when you flip them over. Generously sprinkle on the spice mixture you just concocted. Flip the breasts over and generously sprinkle on the rest of the spice mixture.
*I use a Canola and Olive Oil mix when working with high heat.
The canola oil can take the high temps and so can the regular olive oil.
I also like the flavor of the 2 together. I use the brand Spectrum, it is Organic and Certified Non-GMO.
2. Once your oven has reached 350 degrees, place your breasts into the oven for about 45 minutes to an hour. Mine cooked for 45 minutes exactly and were perfect. Every oven varies, so if you are not a seasoned cook, you will want to check your chicken with a meat thermometer when time is up to make sure it is done. The juices will also run clear when it is done.
3. Wile the chicken is baking, you can get to work on your veggies. After preparing each one, just toss it into a bowl until everything is prepared.
Below is how to prepare each one:
Onion: Cut off ends, cut in half, remove outer layer of skin, chop into small pieces
Leek: Cut off the dark green end, remove 1-2 outer layers, slice in half length-wise, wash off with water, slice into half-circles.
Carrots: Peel with a vegetable peeler, cut off both ends, slice into bite-sized circles.
Celery: Wash well with water, cut off both ends, if you have a large stalk, cut it in half length-wise, the slice, if you are using smaller stalks, just slice them up.
Garlic: Smash each clove lightly with the back of your knife. The skins will then peel off very easily. Mince them with your knife.
*Just a side-note: All of the veggies I use are organic. If you are worried about what may be on your veggies, then wash them all very well. I either grow my own or buy organic so I know what is or has been on them.
4. You can sit this aside until the chicken is done baking. When the chicken is done, sit it aside to cool. It is good to let it rest and cool. It will let all the juices redistribute and allow it to cool enough for you to handle when it is time. So, while the chicken is cooling, grab you a big ole' stock pot. I used a 12 quart because that is what I have, but a 9 quart will be just fine. Add the remaining 2 tablespoons of olive oil to the stockpot and let it heat up on medium heat. When it is heated, add the whole bowl of veggies and let them saute' until they are soft. This can take up to 10-15 minutes. Sometimes I even throw a lid on them because they just don't want to get soft for me. You can test them by taking out a couple of the bigger slices of carrots, letting them cool and tasting them. If they are soft, then most generally, everything else is too.
5. When the veggies are soft, then you can add the 16 Cups of chicken broth. I use the Wyler's Chicken Granules. I add 16 Cups of water to my pot, and then add 5 Tbsp.+ 1 tsp. of the granules and stir.
These granules give the soup the flavor that I want, but please feel free to use what you like. Some people buy cans of broth, but I think this is better. It is cheaper, takes up less cabinet space, and I can make only what I need without throwing out what might be left from a can. You can also make your own chicken broth homemade if you would like. I have done this before as well. The flavor is not as strong as with the granules, but it is true chicken soup. If using real chicken broth, I would suggest adding 3-4 chicken bouillon cubes or 3-4 tsp. of granules to your soup as well.
6. Stir the broth and the veggies around, keeping the heat on medium. Add the thyme leaves, and the bay leaves.
Give it another good stir.
7. By now, your chicken breasts should be cooled enough to handle. Take them from the pan, place them on a cutting board and chop them into bite-sized pieces. Add them to a bowl as you chop. When finished, place them into the soup all at once.
8. Give the soup a good stir to incorporate the chicken. Then turn up the heat to about medium-high and let your soup come to a boil. Once it is at a boil, add the egg noodles.
9. Stir those egg noodles around and let it all boil for about 5-7 minutes. Then, remove the whole pot from the heat. (Don't forget to turn off your burner.) Let it sit for about 5 minutes. Your noodles will continue to cook during this time, so if they were not completely done within that 5-7 minutes, they will be after the sitting time.
10. Take your spoon, give it a good stir and remove the bay leaves (they are not good eats!) Serve and enjoy!
I hope you enjoy this soup as much as my family does! Happy eating!!
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