The Home Made Chicken Noodle Soup / Cream of Chicken Noodle Soup

Chicken noodle soup is just such an amazing, comforting, good for you, soup. Although it is called “chicken noodle soup”, there are some wonderful flavors and benefits that come from also using carrots, parsley, onions, celery, and bay leaves, in addition to the chicken. Research was done in 1993 by University of Nebraska Medical Center researcher, Stephen Rennard, M.D. on chicken soup, and he discovered that it may contain a number of substances, including an anti-inflammatory mechanism, that may help in easing the symptoms of upper respiratory tract infections. Whatever “magic healing” happens when all these ingredients are combined, I have personally noticed a difference in the healing time of my family and friends when I have given it out for colds. Whenever I make this soup, I always make a big pot of it, for my family, and to share with family and friends, especially if they are feeling under the weather. I also freeze it for later meals. The serving size is about 1 cup for a small portion or 2 cups for a large portion of soup. The chicken amount we will use here is for (8) 4 oz servings of chicken, which is why I said 2 cups per person. Cooking time, with preparation in between, is about an hour. I hope you make this soup and enjoy it and gain some benefits as well. Here we go…..
2 lbs. chicken breast, left whole (bone-in) (about 3-4 chicken breasts) you can slice and cut it later
5 quarts water (1 gallon plus 1 quart)
5 teaspoons salt
1/2 teaspoon fresh cracked pepper
2 tablespoons vegetable oil
Before adding below ingredients, bring the ingredients listed above to a boil on medium high heat (about 20-30 minutes). Skim your soup, meaning remove the white looking bubbles that have floated to the top, with a ladle or big spoon, and discard. Now it is time to add in the rest of your ingredients. 
2 medium bay leaves
1 large onion diced
4 carrots, peeled and sliced into rounds
4 stalks celery, washed and sliced
handful of parsley (about 1/3 cup) finely chopped
2 freshly squeezed lemons (about 1/8 cup juice)
Cook for another 15 minutes. (The beautiful colors of the carrots and parsley are going to give your soup that lovely “yellow” color). Carefully remove chicken breast, and using a knife and fork, slice and dice them into bite size pieces, and put back into the pot. Now it is time to add your pasta, cracked either in half or in thirds, for easy eating later.
1/2 box of Barilla Plus Multigrain Thin Spaghetti (I use this one because it is high in protein, and fiber). Whatever pasta you use, make sure to pay attention to the cooking times of it, and on this last step, cook it for the appropriate time and remove your soup from heat.
Cook for another 8 minutes (if using the pasta I listed above), and that’s it !! Now it is time to decide wether or not you want it to stay nice and chunky as seen below, or you can puree’ it a little a time in your food processor, or using an immersion blender (I have even fed my baby the creamy chicken soup in his bottle-please test it on your wrist, just as you would milk, to make sure it is not too hot or too cold to enjoy). Either way, REMEMBER TO REMOVE YOUR BAY LEAVES. Enjoy !!!
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