Tyler Florence’s Chicken Noodle Soup recipe… (just like grandma’s!)

I’ve made so many different chicken noodle soup recipes. Most were good, a few weren’t great… None were the WOW recipe I had been searching for. Then one day as I sniffled, sneezed and coughed with the crud that’s going around, an email appeared in my Inbox… Tyler Florence’s Chicken Noodle Soup. JUST WHA T THE DOCTOR ORDERED! What could I lose? I mean chicken noodle soup has been proven to help make you feel better when you’re sick… so off I went to hunt and gather my ingredients and I threw together a perfectly wonderful soup. It was fabulous… I deviated from the recipe slightly… using only chicken breasts (they were GIGANTIC) instead of a whole chicken, which I don’t have a pot large enough to stuff one into… See my notes at the end… Thank you Tyler!

Before you start, watch this video (Food Network, Tyler Florence), it shows in 3 minutes how he made the stock and the soup… it could not be easier – The video begins with a quick commercial and then shows the soup making process in short order.

TYLER FLORENCE’S CHICKEN NOODLE SOUP (5 stars!)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • turnip, halved
  • 1/4 bunch fresh thyme
  • bay leaves
  • 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

MY NOTES: I only had 2# chicken breasts with bones and skin, so I made the stock as directed, adding just enough water to cover the chicken. 2 chicken breasts was plenty of meat, however, I had to supplement the stock by using one carton of Kitchen Basics Chicken Stock since mine didn’t make as much. I caution against using ALL chicken stock from a carton. By cooking the chicken with these veggies that are unpeeled and quick to throw together it imparts such a fabulous homemade taste, I would not skip that step. 

Manischewitz Wide Egg Noodles – Image: Meijer

I also didn’t have fresh thyme or bay leaves. Next time I will use dried bay leaves again, but buy some fresh thyme, it will have a fresher taste. The recipe calls for 8 oz. of dried wide egg noodles. In the video he uses a few handfuls. Since I’ve made soup in the past that has sucked up all the liquid with the noodles I used 3 handfuls, about 1/2 of a 12 oz. package. I also used Manischewitz Wide Egg Noodles, which can be found at your local grocery store, usually in the Jewish section. They are a bit thinner and easier to eat. Very taste.

This soup was fabulous and made quite a bit – hope you enjoy!

Catch you back here tomorrow!

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