Ingredients or the Chicken Broth:
2 lb bone-in, skin-on chicken pieces (drum, breast, wing, neck. I used: 1 small onion, cut in half (or 1/2 medium onion), 2 pierced garlic cloves, 1 tsp dried thyme or 2 sprigs fresh thyme, 5 cups water, and 12–16 ounces of egg noodles (note that they expand while cooking).
Old-Fashioned Chicken Noodle Soup Recipe:
I’ll tell you the story of the young rooster that was used to make this soup with chicken noodles. This year my parents decided they wanted to keep chickens, so my mom bought about 20 chicks from a local farmer, built them a baby chicken “sauna” (heat lamps, the works!), and kept them in the guest bathroom shower because they were too small to be outside. Perhaps it’s because they love rooster noodle soup?
When their Jack Russell terrier gained access to the restroom, he virtually destroyed all of the girls. Poor babies. Although my mom was very upset, I believe the dog entered because he was curious and gave in to temptation. After that, Mom went back to the farmer to get more chickens, but by then, all of the female chickens had been bought up, so she ended up with roughly 2050 roosters.
The roosters that were a bit too testosterone-rich to live in the same coup needed to be dealt with. Thus, the cock that appears in the ingredient image down below, well
Freezing chicken noodle soup
Reminder: If you plan to freeze the soup, wait to add the pasta until it has thawed. Cooked pasta will absorb the broth and get soggy.
- Divide the soup into freezer-safe containers, filling them up to 3/4 full, to allow for expansion, and let them cool fully.
- Fasten the container lids securely. Put a piece of masking tape in the freezer after marking it with the date. Store for up to 2 months.
- Use a microwave on the defrost setting or let it thaw over night in the refrigerator.
- Once the soup has thawed, cook the noodles and add them to it.
