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Chicken Noodle Soup

Before you jump to Chicken Noodle Soup recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

For the most part, people have been taught to think that “comfort” foods are not good for the body and must be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods could be really healthy and good for you. A number of foods really do improve your mood when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try a couple of these.

Cold water fish are excellent for eating if you wish to fight depression. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fatty acids. These are two things that actually help the grey matter in your brain run a lot better. It’s true: eating a tuna fish sandwich can greatly boost your mood.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to chicken noodle soup recipe. You can have chicken noodle soup using 13 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Chicken Noodle Soup:
  1. Get 1 (3 1⁄2 lb) Whole Chicken, rinsed under cold water and dried (make sure the giblets bag is removed)
  2. You need 3 Tbsp Olive Oil
  3. You need 1 Large Yellow Onion, chopped
  4. Use 3 Large Carrots, peeled and chopped
  5. Take 3 Stalks Celery, chopped
  6. Prepare 2 Cloves Garlic, minced
  7. Get 12 cups Chicken Stock
  8. You need 1 Tbsp Poultry Seasoning
  9. Get 1⁄4 cup Chopped Parsley
  10. Get 3⁄4 cup White Wine
  11. You need 2 1⁄2 cups Wide Egg Noodles
  12. You need 1 4”Piece of Fresh Rosemary
  13. You need to taste Salt and Pepper,
Instructions to make Chicken Noodle Soup:
  1. Heat the oven to 425 degrees. Drizzle a tiny bit of oil in the bottom of a roasting pan, add the chicken to the roasting pan, drizzle a little oil over the top, season with salt and pepper and place the piece of rosemary in the cavity.
  2. Roast the chicken for 1 1⁄2 hours. In a large heavy duty pot, add 2 Tbsp of the oil and let it preheat over medium heat, add the onions, celery and carrots and season lightly with salt and pepper. Cook the veggies until softened, about 5 to 7 minutes. Add the garlic and cook for an additional 30 seconds.
  3. Add the poultry seasoning and cook it stirring constantly for about 10 seconds, add the wine and let it reduce for just a few seconds. Add the roasted chicken to the pot with the veggies, cover with the chicken stock and sprinkle in the parsley, bring to a boil and cover the pot partially and lower the heat to low.
  4. Allow the soup to cook for 3 ½ hours. Remove the chicken onto a plate and let it cool slightly. Meanwhile, with a ladle, skim off as much of the fat as possible from the soup base and discard. Once the chicken is cooled enough to handle, discard the skin and shred all the meat.
  5. Add the meat to the soup base, increase the heat to medium high and bring the soup to a rolling boil. Add the noodles and cook them according to packaged instructions. Taste for seasoning and adjust if necessary.

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