This soup tastes so wonderfully of childhood, I make it even in the summer. I love how the whole house fills with the warm aroma of cooking chicken and a light oniony broth. Haha, when I worked at Harmons, we had a meeting every week and started off by saying the best thing we ate the last week–I said so often that my favorite thing was homemade chicken noodle soup, that my coworkers started to request that I bring it in one day, since it was apparently so delicious. I never actually did, though. I did make it for a district meeting on my mission once, though. Haha, except it sat on the stove the whole meeting and the bottom burned, and the noodles turned to mush. It still tasted pretty good, though.
In all fairness, I don’t know that it’s such an amazingly stellar recipe so much as it reminds me of warm, comforting days with my mom. Of sneaking pieces of chicken, and one time being bold enough to ask my mom if I could eat one of the wings. She kindly obliged, smiled, put some salt on the wing, and handed it to me, letting me enjoy the whole thing.
I also remember my mom, at my request, teaching us for a Young Women’s activity about how to make a meal when our mom was sick. So she taught us how to make chicken noodle soup and blueberry muffins. Some girls didn’t want to get their hands goopy in breaking down the chicken, but I never minded. Plus, you get to sneak lots of pieces of chicken yourself. I’ve made this soup so many times in my life, and I look forward to making it with my girls.
If you’re making this gluten free, make sure to use Members Mark Chicken Base from Sam’s Club instead of bouillon cubes. And I generally cook the noodles separately and add them in after because gluten free noodles tend to fall apart in soup. So the smallest amount of time the noodles can be in the soup, the better.
Chicken Noodle Soup
Warm and comforting, but it takes tons of time to make.
- 1 whole Chicken, washed and cleaned out
- Water to cover chicken
- 4-5 Chicken Bouillon Cubes (or 4-5 tsp. Members Mark Chicken Base)
- 2 Bay Leaves
- 2 Carrots
- 1 Onion, chopped
- Optional: 2 whole stalks Celery
- Salt and Pepper to taste
- ½ bag Egg Noodles (or 1/2 box gluten free rotini)
- ~½ c. frozen Peas
- ~½ c. frozen Corn
In large pot, cover chicken with water. Place bouillon cubes, bay leaves, carrots, and onion in water. Optional: Add 2 whole stalks of celery for flavor. Boil for 1 hour, occasionally skimming off foam on top. Remove bay leaves and celery, then remove chicken from water and let cool in a pan for about 20 minutes. (Cools faster if you use a spoon to separate off large chunks while hot.) Once cool, pull chicken off bone and place bite-size chunks in broth. Add salt and pepper to taste. Soup always needs lots of salt and sometimes another bouillon cube or two for flavor. Add egg noodles and boil for 8 minutes, then remove from heat and add peas and corn–or cook the gluten free noodles separately and add them to each person’s bowl individually before adding broth.