Homemade chicken noodle soup is a cornerstone of comfort food for me, and I know I’m not alone. Just the thought of it brings up memories of being inside on chilly fall days helping Mom chop all the vegetables to make a scrumptious, hot pot of soup. Food memories can’t get much better than that.
A while back, I mentioned that I found “the most perfect” chicken noodle soup recipe, but I never really shared the in’s and out’s of making it until now.
The recipe comes from Lady Paula Deen and can be found here. There are many things I love about it, but the top elements include a.) using a whole fryer chicken b.) adding a ton of fresh veggies and c.) adding Parmesan cheese.
Before this soup, I had never learned how to properly cut up a chicken before. Instead, I always gravitated towards buying specific cuts of meat for each recipe. Cutting seemed messy and scary. However, whole chickens are a lotcheaper than cuts. Plus, there are a ton of videos online that can direct you through every step. If you eat meat and haven’t tried it, I encourage you to give it a go!
I got a little improvisational with the recipe this time around, adding veggies from the garden including this green onion and kale.
While the recipe calls for uncooked egg noodles, I’m a sucker for homemade noodles. This time, I made them gluten free with Bob’s Red Mill gluten free flour so the whole family could enjoy. I was unsure if the gluten flour would work similarly to regular flour in this case, but the noodles turned out great with no changes to a typical noodle recipe.
Of course, chicken noodle soup is not complete without a crusty bread to soak up the delicious broth!