Beauchamp's Chicken Noodle Soup Recette

This comforting chicken noodle soup recipe, passed down from my dear friend Beauchamp, is a testament to the healing power of a home-cooked meal. Made with a rich, homemade chicken stock (utilizing leftover roasted chicken!), this recipe is both flavorful and customizable. Learn how to create a perfectly tender, not mushy, noodle soup that will warm your soul and leave you feeling nourished. Perfect for chilly evenings or when you need a little TLC!

Préparation 20 min

Cuisson 75 min

Calories 271 kcal

Protéines 31g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Beauchamp's Chicken Noodle Soup

8 cups chicken stock
8 ounces egg noodles
2 cups chopped carrots
1 medium onion, chopped
2 cups fresh spinach
1 cup frozen peas
Peppercorns
Allspice
1/4 teaspoon dried thyme
Sage
Summer Savory
Coriander Seed
Curry Powder
1 whole chicken (3 to 4 lbs)
2 celery ribs, chopped
2 teaspoons chicken bouillon granules (optional)
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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Comment préparer Beauchamp's Chicken Noodle Soup

**Make Chicken Stock:** If you don't have leftover roasted chicken, roast a whole chicken (about 4 lbs) at 400°F (200°C) for 1.5-2 hours until cooked through. Remove meat from bones, reserving about 2 cups shredded chicken. Place carcass and bones in a large pot, cover with 8 cups of water, and simmer for at least 1 hour, or up to 3 hours for a richer stock. Strain stock through a fine-mesh sieve, discarding solids.
**Cook Noodles:** Cook 8 ounces of egg noodles according to package directions. Rinse with cold water, drain, and set aside.
**Sauté Aromatics:** In a large pot or Dutch oven, melt 2 tablespoons of fat skimmed from the chicken stock. Sauté 1 medium onion, chopped, until translucent (about 5 minutes).
**Add Spices:** Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of dried rosemary to the pot. Cook for 1 minute, stirring constantly.
**Simmer Vegetables:** Add 2 cups of chopped carrots and the sautéed onions to the chicken stock. Bring to a simmer and cook for 8 minutes.
**Add Finishing Touches:** Stir in 1 cup of frozen peas and 2 cups of fresh spinach. Add the cooked noodles and simmer for another 2 minutes, or until heated through.
**Serve:** Ladle soup into bowls, top with the reserved shredded chicken, and enjoy!

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

46g

Fat

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes American Healthy Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Soups Stews Pasta Poultry Vegetables Chicken Comfort Food Inexpensive Meat Pasta Rice And Grains Taste Mood 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Beauchamp's Chicken Noodle Soup ?

Beauchamp's Chicken Noodle Soup prend environ 95 minutes du début à la fin — environ 20 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Beauchamp's Chicken Noodle Soup ?

Beauchamp's Chicken Noodle Soup contient environ 271 calories par portion, avec environ 31 g de protéines, 12 g de glucides et 10 g de lipides.

De quels ingrédients ai-je besoin pour Beauchamp's Chicken Noodle Soup ?

Les principaux ingrédients de Beauchamp's Chicken Noodle Soup sont Chicken Stock, Noodles, Carrots, Onion, Spinach, Peas. Consultez la liste complète avec les quantités ci-dessus.