Imagine a recipe so comforting, so incredibly delicious, that it feels like a warm hug from your grandmother. This isn't just another chicken noodle soup – this is Nana's legendary Rosemary Chicken Noodle Soup, a time-honored recipe that transforms simple ingredients into a magical, healing culinary experience. With its aromatic rosemary, tender chicken, and perfectly cooked noodles, this soup isn't just a meal; it's a nostalgic journey that promises to chase away any chill and restore your spirit with every spoonful.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 8 cups water
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 cup egg noodles
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cut the whole chicken into pieces, ensuring that you have a mix of thighs, drumsticks, and breasts. This will provide a variety of flavors and textures in your soup.
- In a large pot, combine the chicken pieces with 8 cups of water. Place the pot over medium-high heat and bring the water to a boil. This will create a flavorful broth as the chicken cooks.
- Once the water reaches a boil, reduce the heat to medium-low and skim off any foam that rises to the surface. This helps to keep your broth clear.
- Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. These vegetables will add depth and flavor to the soup.
- Stir in 1 tablespoon of freshly chopped rosemary. This herb will infuse the soup with a lovely aroma and taste.
- Season the broth with salt and pepper to taste. Start with a teaspoon of salt and a few cracks of black pepper, adjusting as necessary later.
- Cover the pot and let the soup simmer for about 30 minutes. This allows the chicken to cook through and the flavors to meld together.
- After 30 minutes, carefully remove the chicken pieces from the pot using tongs. Let them cool for a few minutes, then shred the meat from the bones, discarding the skin and bones.
- Return the shredded chicken back to the pot. This will enhance the heartiness of your soup.
- Add 1 cup of egg noodles to the pot and stir well. Increase the heat to medium and cook for an additional 8-10 minutes, or until the noodles are tender.
- Once the noodles are cooked, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the pot from heat and let it sit for a few minutes before serving. This will allow the flavors to settle.
- Serve the soup hot, garnished with additional fresh rosemary if desired. Enjoy your comforting bowl of Nana's Rosemary Chicken Noodle Soup!
Tips
- Choose Fresh Ingredients: The key to an exceptional soup is using the freshest possible ingredients, especially the rosemary and vegetables.
- Slow Simmer is Essential: Don't rush the cooking process. A gentle, slow simmer allows the flavors to develop and the chicken to become incredibly tender.
- Shred Chicken Carefully: When removing chicken from the pot, let it cool slightly to make shredding easier and prevent burning your fingers.
- Adjust Seasoning Gradually: Start with less salt and pepper, then taste and adjust. It's easier to add more than to correct an over-seasoned soup.
- Noodle Timing Matters: Add egg noodles towards the end of cooking to prevent them from becoming mushy. They should be tender but still have a slight bite.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make a larger batch for leftovers.
- Garnish for Extra Flavor: A sprinkle of fresh rosemary or a drizzle of good olive oil can elevate the soup's presentation and taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 110mg
