Homemade Chicken Noodle Soup

Since my husband wasn't feeling very good this week, I searched online for a good meal to make his iffy stomach. I happened across a recipe for homemade chicken noodle soup (the entire thing is homemade, including the broth). It caught my eye because the recipe is from America's Test Kitchen, and I happened to have seen the exact episode in which they made it, and it sounded good. So I just made it this evening for dinner, and it turns out to be really good! It's got flavor, but it's still gentle on your stomach. Everyone loved it, so I'm sharing the recipe with you here.

Homemade Chicken Noodle Soup
Total Preparation Time: 45 minutes
Actual Cooking Time: 1 hour 20 minutes
Number of Servings: 4-6

Ingredients:

1 Tablespoon Vegetable oil
1 Whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
2 Medium onions , cut into medium dice (I used one huge onion since I couldnt find 2 smaller ones)
2 quarts Boiling water
Table salt
2 Bay leaves
1 Large carrot , peeled and sliced 1/4-inch thick
1 Medium rib celery , sliced 1/4-inch thick
1/4 teaspoon Dried thyme
2 cups Egg noodles (3 ounces), preferably wide (I used about 2 1/2 cups)
1/4 cup Minced fresh parsley leaves
Ground black pepper

Preparation:

 1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; saute until brown on both sides, about 5 minutes. Remove and set aside.

2. Add half of chopped onions to kettle; saute until colored and softened slightly, 2-3 minutes. Transfer to medium bowl; set aside.

3. Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to bowl with onions.

4. Sauté remaining chicken pieces. (The only reason the chicken pieces are cooked seperately is to save room in the pot.) Return onions and chicken pieces (excluding breasts) to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.

5. Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes

6. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone.

7. Strain broth; discard solid material. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
 
8. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes.

9. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes.

10. Add noodles and cook until just tender, about 5 minutes. Add salt and pepper to taste, stir in parsley, and serve. =)