Kelly’s TLC Chicken Noodle Soup

I can almost smell it now – the comforting aroma of simmering chicken and vegetables, a scent inextricably linked to my grandmother, Nana Rose. Every time I felt a sniffle coming on as a kid, Nana Rose would usher me into her kitchen. Within an hour, a steaming bowl of her legendary chicken noodle soup, crafted with love and a secret blend of herbs, would appear before me. It wasn’t just the warmth of the soup, but the warmth of her care that always made me feel instantly better. While I never managed to coax her exact recipe out of her, this recipe from Kelly brings me right back to Nana Rose’s kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 10-12
• Yield: 4 quarts
• Dietary Type: Not specified

Ingredients

• 1 large whole chicken or 4 chicken breasts (see cooking time variation in instructions)
• 2 bay leaves
• Water, to cover chicken
• 1 (14 ounce) can chicken broth or (32 ounce) box chicken broth
• 5-6 cups chicken stock, the water you stewed the chicken in
• 1/3 cup chicken base (such as Better Than Bouillon)
• 1/8 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried thyme, crushed with your fingers
• 1/2 teaspoon dried parsley flakes, more if desired or 1 tablespoon fresh parsley
• 1 (16 ounce) bag baby carrots, sliced thickly
• 1 large onion, chopped chunky
• 3 large celery ribs, sliced thickly
• 1 (8 ounce) jar sliced mixed mushrooms, drained or 8 ounces fresh mushrooms
• 1 tablespoon butter
• 6 ounces egg noodles, half of a 12 oz. bag
• Saltine crackers, if desired

Equipment Needed

• Large pot
• Heat-proof pitcher or pan
• Large spoon

Instructions

1. Rinse the chicken with cold water inside and out, and be sure to remove any “innards”. Discard the innards (or save them for another use if preferred).
2. Place the whole chicken in a large pot. Add water to cover the bird plus an inch.
3. Add the bay leaves.
4. Bring to a boil, then use a large spoon to skim off the “foamy stuff” that rises to the surface. This step helps to create a clearer and cleaner-tasting broth.
5. Reduce the heat, cover the pot, and simmer for about an hour and 30 minutes.
6. You may need to CAREFULLY turn the chicken over halfway through the simmering time if it wants to stick up a bit. Ensure even cooking.
7. CAREFULLY remove the chicken from the pot onto a platter. Cover loosely with foil until it’s cool enough to handle. Remember that there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don’t burn yourself! Also, give the pot a stir to ensure no chicken pieces are stuck to the bottom. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
8. Remove 5 cups of stock from the pot into a heat-proof pitcher or pan. Save the rest of the chicken stock for another use. This reserved stock can be frozen for future soups or sauces.
9. Pour the 5 cups of stock back into the pot.
10. While the chicken is cooling, add the rest of the ingredients (except the noodles): chicken broth, chicken base, black pepper, garlic powder, dried thyme, dried parsley flakes, carrots, onion, celery, and mushrooms.
11. Bring to a boil and then reduce to a nice simmer. Cook the vegetables for about 4-5 minutes, or until they begin to soften slightly.
12. Now add the egg noodles. Stir to incorporate them into the broth.
13. Return the soup to a boil to get it going again, then reduce to a nice simmer and continue to simmer until the noodles are just about tender, about another 4-5 minutes. Be careful not to overcook the noodles, as they will continue to cook in the hot broth.
14. While the vegetables and noodles are simmering, remove the meat from the chicken and add it to the soup as you go. Discard the skin and fat. Shred or dice the chicken into bite-sized pieces.
15. Now just continue to simmer the soup for another 2-3 minutes until the noodles are tender. Take one out and try it – that is the only way to know!
16. Also, don’t stir this very much! You’ll just break up the noodles.
17. If using 4 chicken breasts instead of a whole chicken, bring the chicken breasts to a boil in the pot, reduce to a simmer, and simmer for only 20 minutes. Ensure the chicken is cooked through; an internal temperature of 165°F (74°C) is recommended.
18. Serve hot with saltine crackers, if desired.

Expert Tips & Tricks

• Boost the Flavor: For an even richer flavor, consider browning the chicken in a little olive oil before adding the water. This creates a deeper, more complex flavor base for the broth.
• Vegetable Prep: To save time, you can use pre-cut vegetables. However, freshly cut vegetables will always provide the best flavor and texture.
• Herb Power: Don’t be afraid to experiment with different herbs! A sprig of rosemary or a pinch of sage can add a lovely depth of flavor. Remember to remove any woody herbs before serving.
• Noodle Considerations: Different brands of egg noodles cook at different rates. Keep a close eye on them to prevent them from becoming mushy. You may also consider using gluten-free noodles for those with dietary restrictions.
• Seasoning is Key: Taste the soup frequently throughout the cooking process and adjust the seasoning as needed. Chicken base is salty, so add salt judiciously.

Serving & Storage Suggestions

Serve Kelly’s TLC Chicken Noodle Soup hot in bowls. Garnish with a sprinkle of fresh parsley, if desired. Offer saltine crackers or a crusty bread for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Thaw the frozen soup in the refrigerator overnight before reheating.

To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup has thickened during storage, add a little chicken broth or water to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446.9 kcal	N/A
Calories from Fat	226 g	51%
Total Fat	25.1 g	38%
Saturated Fat	7.5 g	37%
Cholesterol	118.5 mg	39%
Sodium	621.2 mg	25%
Total Carbohydrate	22.6 g	7%
Dietary Fiber	2.5 g	9%
Sugars	5.6 g	N/A
Protein	30.7 g	61%

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the soup for a subtle heat.
• Lemon Zest: A squeeze of fresh lemon juice and a little zest brightens the flavor of the soup.
• Vegetarian Option: Replace the chicken with vegetable broth and add more vegetables such as zucchini, bell peppers, and corn.
• Creamy Chicken Noodle Soup: Stir in a splash of heavy cream or half-and-half at the end of cooking for a richer, creamier soup. Be careful not to boil the soup after adding the dairy, as it can curdle.
• Gluten-Free: Use gluten-free noodles or rice instead of egg noodles.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken to make this soup?
A: Yes, rotisserie chicken is a great shortcut! Simply shred the meat and add it to the soup during the last few minutes of cooking.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Place all ingredients except the noodles in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags.

Q: How can I make the broth richer?
A: Roasting the chicken bones before making the broth can add depth and richness to the flavor.

Q: My noodles are mushy. What did I do wrong?
A: Overcooking the noodles is a common mistake. Add the noodles during the last few minutes of cooking and cook until just tender.

Final Thoughts

I truly hope this recipe for Kelly’s TLC Chicken Noodle Soup brings you as much comfort and warmth as it brings me. Feel free to adjust the ingredients to your liking and make it your own. Don’t hesitate to share your feedback and any variations you try – I’d love to hear how it turns out! Pair it with a side of grilled cheese for an extra dose of comfort food goodness. Enjoy!