Why is chicken noodle soup so good? Growing up, I never had it while sick, so I don't associate it with it making me feel better, but I do really like it. It's so homey and warming and delicious. My favorite is chicken soup made with both the chicken broth and noodles made from scratch, but that takes quite a bit of time and work. This recipe is pretty low maintenance and still very good.
You can add more carrots if you want. I love carrots, but feel like they make broth very sweet so don't add many. If you don't mind it being a tiny bit sweet, double the carrots.
Quick Note: This recipe makes a lot of soup. I made such a large batch because I wanted to freeze it for lunches. You can halve the recipe if you'd like, but since it's almost as easy to make the full recipe and it freezes well, why not make the whole gallon?
Also, I know it's a weird step, but please do strain out the noodles (any chicken or veggies that come out with them is fine as well) before refrigerating, unless you like soggy noodles and not much broth. Just refrigerate the noodles separately from the liquid. When you're ready to reheat leftovers, you can scoop some noodles and some broth into your bowl and then reheat, no problem.
If you decide to freeze some soup, let it cool completely overnight in the fridge with the noodles separate, then recombine, portion out the soup into freezer containers, and freeze it immediately. Reheat the soup from frozen and it will be just fine. If you want to let the soup thaw before you reheat it, you'll need to freeze the noodles and liquid separately to avoid soggy noodles.
Cheater's Chicken Noodle Soup
4 Tbsp butter
2 stalks celery, sliced
1 large carrot, peeled and sliced
2 onions, diced
4 cloves garlic, minced4 quarts chicken broth
1 lb fettuccine or linguine noodles, broken into 1 inch pieces
2 chicken breasts, cleaned and chopped fairly small
chicken soup base to taste (I used 3 tablespoons)
1/2 tsp pepper
4 Tbsp cornstarch
1/2 C water
Melt butter in a very large pot over medium, add all veggies except garlic and saute until they begin to soften. Add garlic and saute another minute. Add chicken broth. Cover. Simmer on medium for 30 minutes, until veggies are completely tender. Add chicken and cook 10 minutes. Taste and add chicken soup base if it needs to be saltier, as well as pepper. Add noodles, cover pot, reduce heat to medium low, and simmer until cooked through , stirring occasionally. Make slurry with cornstarch and water, pour into simmering soup and stir and cook for a couple of minutes.
If you have leftovers (and you probably will), strain out the noodles before refrigerating and store the noodles and liquid separately so the noodles don't get soggy.
Yield: About a gallon of soup (8 or so large servings)