I’m not really a chicken noodle soup kind of gal. I don’t have those childhood memories that Campbell’s seems to instill in all of us when Mom made us “homemade soup” whilst ill on the couch. My go to is usually something filled with cream and butter. Shocking, I know. But, I’ve learned that now I pretty much enjoy anything The Beard makes since it’s made with intention and a whole lot of love. Cue the annoying “awwwee’s.” In steps our version of homemade chicken noodle soup.
Since we always have to make our recipes a little bit different than the typical recipe, we added one of our favorite veggies, the jalapeno. A little spice never hurt anyone and honestly, if you are actually eating this while sick, the spice will definitely help clear your sinuses. I would recommend reserving maybe 1/2 cup of the fresh jalapenos to stick on top after your soup is finished up. Depending on how long you cook them, they do get a bit soft so if you like that crunchy spice, save a few for the end.
Since I’m not really a chicken noodle soup connoisseur, I just looked for some locally made Amish egg noodles. I figured that would be the most comforting style to add to the soup. These ones aren’t too short or too long, they are just the right size. If you have a favorite type of noodle, please share! I’d love to try another one for the next time we whip up this soup.
So, sometimes I think I’m being healthy when I make a broth-based soup. It’s how I feel when I add lemon to something, it just seems healthy because Giada always uses lemon. But, then I go ahead and add four tablespoons of butter to the dish. Whoops. But, if it makes six servings, really you are only having less than a tablespoon of butter per serving. Totally logical, right?
I can’t say this enough. Make sure to mise en place before you start cooking this dish! There is nothing worse than having to stop what you are doing because you forgot to chop a veggie or two. Plus, if you forget in this soup, you will most definitely burn your roux. Nobody wants that. Make sure you add your veggies to the roux before you add any other liquid so they get nice and coated with those tasty flavors.
See how that chicken is beautiful and still juicy? After you finish cooking it in the pan, just go ahead and set it aside without slicing it first. It will help to retain some of that delicious flavor which will get added to your chicken noodle soup eventually.
I feel like you either like softened veggies in soup/pot roast or you detest them. The Beard is on the hate side while I’m on the love part of the spectrum. This primarily works out in my favor. Everyone knows that soup tastes better the longer it cooks and this chicken noodle one is no stranger to that rule. Just be careful not to cook your noodles too long or they will get mushy and gross. A good rule of thumb is to add them about 10 minutes before you are ready to serve. Then, cut up some of your favorite bread to serve alongside this comforting dish of homemade chicken noodle soup.
- 2 celery stalks
- 2 large carrots
- 1 medium onion
- 3 jalapeños
- 8oz favorite noodles
- 1 Tablespoon Penzey's Mural of Flavor
- 4 Tablespoons butter
- 4 Tablespoons flour
- 8 cups chicken broth
- 1 lb boneless, skinless chicken thighs
- Chop celery, onion, carrots, and jalapeños into 1 inch, evenly sized pieces.
- Cook chicken in pan over medium high heat until crust forms, about 10-12 minutes or until temperature reaches 165 degrees F.
- Remove chicken from pan and set aside.
- Add butter to large stock pot and melt. Add flour, stir till combined with butter to make a roux. Continue to stir and cook until it is a nice golden color, about 5 minutes.
- Add celery, onion, carrots, and jalapeños to roux and cook about 1 minute.
- Add broth and stir to combine.
- Chop chicken and add to mixture.
- Bring to a boil, then add noodles.
- Let cook and combine a minimum of 10 minutes, but can continue to cook as long as you'd like.
- Serve with your favorite bread and hot sauce!
- You can remove jalapeños if you don't like the extra heat, but we keep them in.
- Do not cut chicken until ready to add to soup so it retains all the yummy flavors.