Chicken noodle soup is a popular comfort food believed to have healing properties. Homemade soup is better than canned, made with fresh ingredients and cooked slowly. The key is patience, and the soup can be frozen for later use.
Because chicken noodle soup is cheap, nutritious, and easy to digest, many people view this dish as the ultimate comfort food. In fact, a number of people believe that this dish has healing properties that can ease cold and flu symptoms.
While you can buy canned soup at any grocery store, nothing beats the rich taste of homemade chicken noodle soup. Made without artificial flavors or preservatives, the homemade soup has a taste that is simply impossible to duplicate with a mass-produced product. If you’re looking for a dish that’s sure to impress your family and friends on a cold winter day, learning how to make this dish from scratch is a worthwhile endeavor.
Chicken soup is usually made in a large pot. This is a special skillet with deep sides and a thick, heavy bottom to prevent scorching or burning. Cookware is often made from stainless steel, aluminum, copper, or cast iron. If you don’t already have stock, you can buy one wherever kitchenware is sold.
The ingredients used in chicken noodle soup recipes will vary, as the dish is popular in many parts of the world. In the United States, however, it’s typically made with chicken, chicken stock, carrots, celery, onion, and egg noodles. Salt, pepper, parsley, thyme, garlic, or bay leaves are commonly added for flavor. Use fresh, high-quality ingredients for the best results when making homemade soup.
The key to making homemade chicken noodle soup successfully is patience. The soup’s rich flavor comes from slowly cooking the chicken and vegetables in the broth. If you plan on making homemade soup, you’ll want to spend an entire afternoon chopping and simmering. Rushing the process is a guaranteed way to end up with a bland, unappealing batch of soup.
If you’re on a diet, you can cut calories by skimming the congested layer of fat off the top of the soup after cooking. You can also consider adding a small amount of turkey meat to the soup to increase its iron content.
Since making homemade chicken noodle soup can be time-consuming, many cooks choose to freeze a portion of their soup for later use. Most recipes for this dish freeze well if you leave out the egg noodles. Freeze the soup in zip-top bags or plastic containers for up to three months. When the soup is thawed, simply add the noodles and simmer.
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