I know this sounds absolutely ridiculous, but anytime is a good time for homemade Chicken Noodle Soup.
Even in the dog days of summer. Trust me.
Up North, the weather can turn on a dime. Last week we found ourselves diving off the pontoon in the middle of the lake in the afternoon to beat the heat – all 85 degrees of it – because shoreline floating felt like bathwater. At the end of the week we enjoyed summertime perfection – 75 degrees, low humidity, puffy cumulous clouds, and beautiful warming sunshine. But in-between those summery bookends, the unthinkable happened. We built a fire.
Inside the cabin.
Knowing a batch of my Chicken Bone Broth rested in the freezer, I casually mentioned that I could easily whip up a pot of Chicken Noodle Soup for dinner.
“That sounds awesome, hon.”
“How about a bacon grilled cheese to go alongside?”
I married an easy man. While this recipe makes a ton, I know it’s not going to waste. Jake ate a bowl last night. Mr. Musky is eating it for lunch this week. And whatever is leftover will be waiting for us later this fall in the freezer on a cold night when we need a warming bowl of somethin’ somethin’.
Make some bone broth from those grilled chickens you’re feasting on this summer so you can whip up a batch of this goodness when you’re feeling the sniffles coming on in a month or so. Or make the whole shebang now, and freeze it for a fall evening to really impress your people when you’re slammed on a busy weeknight. Drop off a few servings to a neighbor going through a rough time. Eat a little spot if you’ve got the end-of-summer blues. This stuff cures many ailments – not just the common cold.
Transitions abound for us right now, and I’m reminding myself to enjoy the them versus looking ahead to the end state. There’s beauty in the everyday, and in the simple things: reuniting with friends, morning workouts, pour-over coffee. I’m enjoying it all, and I hope you do too.
- 1.5 lbs boneless skinless chicken thighs
- olive oil
- 1.5 cups chopped carrot
- 1.5 cups chopped onion
- 1.5 cups chopped celery
- 2 garlic cloves, minced
- 14 cups chicken bone broth (or you can use packaged chicken stock)
- 12 oz medium egg noodles, cooked very al dente (they'll cook further in the soup)
- salt and pepper, to taste
- ¾ cup chopped parsley
- Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
- Drizzle the chicken thighs with olive oil and season them with salt and pepper. Place them on the baking sheet and roast them in the oven until they reach 165 degrees, or for about 20-25 minutes.
- While the chicken cooks, in a large soup pot sauté the vegetables in 2 T of fat (olive oil, animal fat, ghee, or butter) on medium-low for 8-10 minutes, or until they begin to soften. Add the garlic, and cook for another 2-3 minutes.
- Add the chicken broth and noodles to the pot and stir to combine. Bring the soup up to a boil, then turn it down to simmer. Taste for seasoning, adding salt and lots of cracked black pepper to taste.
- Chop or shred the chicken and add it to the pot. Stir to combine and taste on final time for seasoning.
- Add the parsley and serve with warm, crusty bread, a grilled cheese, or plain old oyster crackers.
- Leftovers may be frozen and reheated for up to 3 months.