Yes, you can even make your own noodles just like grandma used to! Chicken Noodle Soup is synonymous with words like comfort, well being and nourishment. Chances are you grew up eating and loving your mother’s or grandmother’s version of this iconic dish. And you crave its nostalgic taste whenever any type of adversity strikes. Even as insignificant as bad weather! The recipe I am sharing today is fashioned after my paternal grandmother’s. She made hers entirely from scratch. She also made her own noodles. I am not saying you have to do that. But if you are after a slow afternoon in the kitchen, take a look at my recipe for homemade fresh pasta. I used a pasta machine, which made it super easy and quick, but granny definitely rolled her noodles by hand! Rolling them by hand made the noodles thick and, somehow, incredibly satisfying to slurp!
Homemade chicken noodle soup
Perhaps the reason why chicken noodle soup is such an important part of our lives is that it has always been with us. It’s tough to trace the true origins of the soup, with recipes found in ancient Chinese, Jewish and European cuisine, to name but a few. Why have we been making and eating it for so long? It just makes sense as a meal. It takes a relatively small amount of meat and stretches it out with vegetables, noodles and flavoursome broth. Soup was also a great way to use the stringy, tough meat from old chickens which was hard to prepare with other methods. Although it has been around for a long time, the popularity of chicken noodle soup in North America has a lot to do with the rapid growth of canned soups during and after World War II. Campbell’s chicken noodle soup in particular was seen as an easy way to get a meal on the table. But I don’t think even Campbell’s think that their canned soup is as good as homemade. The amazing flavours and nutritious ingredients brought into a homemade soup make it far, far superior to anything you’ll find on a supermarket shelf. Whatever the origin, the basic building blocks remain the same but with a bit of variety in the added flavours. The version that I’m sharing here is the one I grew up with, and is based on a Eastern European recipe. But I think the flavours here will be familiar to anyone who grew up in North America as well.
Serving suggestions
This soup could be eaten for lunch or dinner. If you are serving it as a main course, I would recommend adding crusty bread. My easy No Knead Oven Bread or Sourdough Bread will make the meal extra delicious. Soup and sandwich is also a winning combo. I have a few that would be heavenly served alongside this soup, including Maple BLT, Ham and Cheese Toastie, and Focaccia Sandwich.
Storage and leftovers
I’m a big fan of making this soup and having it in the fridge for a convenient lunch. It’ll keep for 3-4 days in an airtight container. It can also be frozen for up to three months, but with a caveat that the noodles will become unpleasantly soggy after freezing. The solution is to not add noodles to soup you are planning to freeze. Instead, add the uncooked noodles only when you are reheating the soup. Here is what you need to do. Bring the to a boil, add your noodles and cook according to package instructions. You might also want to add some extra stock when you are reheating the soup after being frozen.
Favourite Chicken Soup Recipes
Creamy Chicken Bacon Gnocchi Soup Chicken and Dumpling Soup Creamy Chicken Wild Rice Soup Thai Chicken Noodle Soup Chicken Mushroom Soup with Bulgar
