It’s cold and flu season. My poor husband with an apparently beaten down immune system has had 2 nasty colds within 3 weeks. So I realized that it was definitely time to pull out my super awesome homemade Chicken Noodle Soup recipe again. I though you guys might appreciate a new recipe to add to your collection… Or at least compare it to your own version of this classic home remedy. 
For me, homemade chicken soup is all about making your own stock if you have the time… I dunno what it is. Maybe it tastes better, or has more cold-fighting properties, but it’s possible that I just love it because it always makes my entire house smell amazing. Now if you’re in a rush or just not in a super patient mood, feel free to use cans or cartons of premade chicken broth from the store.
Homemade Chicken Stock Ingredients:
- 2 Tbsp. butter
- 1 onion, roughly chopped
- 3 cloves garlic, minced
- 16 cups or 4 quarts of water
- 8 Chicken thighs & 1 Chicken Breast, halved (w/bones & skin)
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 tsp. dried parsley
- 2 bay leaves
- 1 Tbsp. salt
- 1 tsp. thyme
- 1 ½ tsp. black pepper
Soup Ingredients:
- Chicken stock
- 1 onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- ¾ to 1 package of Egg Noodles
- ½ cup parsley, chopped
- Hot pepper sauce, (ex. Tabasco)
- Salt and Pepper to taste
Directions:
1. To Make Stock: Lightly sauté onions and garlic in butter for about 2 minutes. Add water and chicken and bring to a boil. Skim off froth. Add carrots, celery, dried parsley, bay leaves, salt, thyme and pepper. Reduce heat to low/medium and simmer, partially covered for about 1 hour, or until juices run clear when meat is pierced.
2. Remove all solids (chicken, veggies, bay leaves, etc…) from the broth with a slotted spoon and place in a bowl. Separate bones, fat and skin from chicken. Pick apart or chop the good chicken meat and throw it back into the stock. Discard cooked veggies and leftover chicken parts.
3. To Make Soup: Add fresh onion, carrots and celery to stock & chicken. Cover pot and cook over medium/high for about 8 minutes.
4. Add noodles and cook uncovered for 8-10 minutes or until noodles and veggies are tender. Add more salt and pepper if desired.
5. When dishing out bowls season to your liking with hot pepper sauce (It sounds kinda weird but I highly recommend it! Even Devon, the “anti-condiment of any kind” man thinks that the soup tastes way better with Tobasco. Also for all my sickly homeboys & girls, it helps clear you up if you’re congested.) Top bowls with some fresh parsley and serve!
6. Eat your super awesome Homemade Chicken Soup and relish in the fact that you’re enjoying a cold remedy that tastes way better than that nasty green Nyquil. ☺
It’s delicious and totally works!!!!!! Thanks Baby!