Growing up in the Midwest
I grew up in the midwest and canned chicken noodle soup or tomato soup were one of the two options that often accompanied a sandwich for lunch. Least to say, I was not a fan and would usually pic the minuscule snaps of chicken from the soup and leave all of the noodles and broth. This would drive my grammy mad. Later in adulthood I experienced soup the way it should actually taste-fresh and flavorful. This is a savory from scratch take on one of my least favorite childhood meals. Now, I can honestly say I absolutely enjoy and even look forward to making my Savory Midwestern Chicken Noodle Soup!
In conclusion, if you have only had soup from a can, please try this version. You will never buy a canned soup again. First, the meat is chunky, but not chewy. It is full of veggies and spices that make the broth exciting. And finally, NOODLES! How can you go wrong with anything that has noodles in it!
Secret Ingredients of Midwestern Chicken Noodle Soup
My secret ingredients are champagne vinegar. However, if you do not have you could always use white vinegar or even sherry vinegar. The acidic nature of vinegar is what helps to bring out the unique and homestyle flavor of this soup.
Cooking Tips and How To
Midwest Chicken Noodle Soup is straightforward recipe. First goes in the vegetables and spices. Next the liquids and chicken to simmer. The last step is to dice the chicken and add noodles.
Health Benefits
There are many health benefits to my savory Midwestern Chicken Noodle Soup. In any case, making soup from scratch will allow you to control the amount of salt used. Especially, using low sodium broths will allow you add only what is needed. Moreover, the healthy and organic ingredients will have a higher nutritional value than something that has been processed in a can and sitting in your pantry for months on end. Additionally, this is a great home made meal to sooth a scratchy achy winter throat. The broth is not cream based, therefor it is beneficial if you have congestion. For this reason, I always make this when my significant other comes down with a cold.
Best Cookware for Soup
I have two main pieces of cookware that I consisntly for making soup. The first is a dutch oven. Not only are they beautifully crafted, they can help distribute the heat evenly on your soup. However, they are a lifetime investment piece to your kitchen so not everyone has one on hand. I also like to use a stainless steel stock pot. You do not have to baby them, they are large enough to make several days worth and are more lightweight than a dutch oven. Cleaning is also a breeze becuase steel wool pads easily scrub away any hard spots.
Both are great ways to store and reheat your soup. Simply pull it out of the fridge and reheat on the stove top. It doens’t get any easier to make a home made lunch!
Storage Tips for Soup
I have two main storage tips for this recipe.
Fridge Storage
First, after cooking your soup, please wait until it has cooled before placing it in the fridge. Placing a bowl of piping hot soup in the fridge can cause bacteria to grow that can make you sick.
Freezer Storage
Likewise, if you plan on freezing, please do it right after cooking when it has cooled. This will ensure your reheated soup does not have extra soggy noodles. I enjoy using Pyrex glass bowls to freeze leftover soup and thaw in the fridge before reheating. Enjoy anytime within three months of the cook date.
Midwest Chicken Noodle Soup
Equipment
- 1 dutch oven or stainless steel stockpot
- 1 knife
- 1 cutting board
- 1 soup ladle
- 1 wooden spoon
Ingredients
- 2 large carrots diced
- 1 whole white onion diced
- 4 whole celery stocks diced
- 1 Tbsp butter
- 1 1/4 lb chicken
- 4 cup chicken broth
- 2 Tbsp Champagne vinegar
- 1 12 oz bag egg noodles
- 2 Tbsp chicken bullion
- 2 cloves garlic minced
- 1/2 tsp onion powder
- 1 1/2 Tbsp sage
- 1 Tbsp oregano
- 1/4 tsp cayenne
- 1/2 Tbsp parsley
- 2 cups water
- 1/2 tsp rosemary
- salt and pepper to taste
Instructions
- Heat stovetop to medium heat. Place dutch oven on stove and melt butter.1 Tbsp butter
- Add onion, carrot, and celery. Cook for 5 minutes. Then add garlic, onion powder sage, oregano, thyme, cayenne, parsley, and rosemary. Stir and cook until fragrant.2 large carrots, 1 whole white onion, 4 whole celery stocks, 2 cloves garlic, 1/2 tsp onion powder, 1 1/2 Tbsp sage, 1 Tbsp oregano, 1/4 tsp cayenne, 1/2 Tbsp parsley, 1/2 tsp rosemary, salt and pepper
- Add champagne vinegar and stir into the mixture.2 Tbsp Champagne vinegar
- Add chicken bullion, chicken stock and 2 cups of water and chicken to the pot. Bring to a boil then turn down to low for 20 minutes.4 cup chicken broth, 2 Tbsp chicken bullion, 2 cups water
- Carefully remove chicken and place onto cutting board. Diced chicken and return back to pot.1 1/4 lb chicken
- Add noodles and cook for 10 additional minutes or until noodles have fully cooked.1 12 oz bag egg noodles
- Serve and Enjoy!
