chicken, cabbage + noodle soup
Homemade stock, slow cooked chicken and some extra veggies make this soup fabulously hearty and full of flavor.
I really did ask myself, “does the world need another chicken & noodle soup recipe?” Since we’re all here, you know my answer was, YEP! Of course we need one from the meatloaf lady!
I make a variation of chicken and noodle soup every year, but I never really jotted down my ingredients before. I am a firm believer that a good soup or stew can be made from nearly anything in your freezer, fridge or pantry, so documenting or measuring anything seemed a bit silly.
However, I’ve learned my lesson because sometimes I’ll wang-dang a soup and absolutely adore it, only I won’t remember how to recreate it. So, that’s why I finally wrote this bad boy down. And I’m glad I did because it’s pretty dang tasty and just lovely on a cozy winter night.
Homemade chicken stock is key!
I know you all know this. And I don’t mean to pull an Ina and say sadly “store bought is fine.” But gosh, any soup just tastes so much more lovely with homemade stock. I swear we bought an extra fridge for the basement solely for me to store all the stock I’ve been making. Eep!
What I love about making stock is that you can throw many different aromatics and herbs into the mix and it will always turn out yummy. So if you don’t have a yellow onion, throw in a shallot, red onion, leeks, or green onion. If you don’t have fresh parsley, use thyme, rosemary, sage or even a smidge of some dry herbs you have on hand. It’s incredibly hard to make a bad stock.
The other great thing is that I make the stock using the chicken I’m going to use in the soup, so making the stock serves two purposes – obvi making the stock and also slow cooking the chicken with all those flavors, so that it becomes so tender and tasty!
I hope you give this recipe a try and I hope that you love it as much as we did!
Chicken, Cabbage & Noodle Soup Recipe
- Dutch Oven
For the Stock
- 1.25 Lbs. Chicken Breasts on the Bone
- 12 Cups Water
- 1 Bulb Garlic Unpeeled, cut through equator
- 1 Yellow Onion
- 2 Celery Stalks Keep leaves on
- 1 Carrot Keep leaves and stem on
- 1 Tbsp Peppercorns
- 3 Sprigs Fresh Parsley
- 2 Bay Leaves
For the Soup
- 2 Tbsp Butter
- 4 Carrots, Sliced
- 1 Yellow Onion, Chopped
- 2 Celery Stalks, Sliced
- 12 Cups Chicken Stock
- 1 1/2 Tsp Salt
- 1 Tsp Fresh Ground Black Pepper
- 1 Tsp Thyme
- 1 Cup Chopped Cabbage
- 3 Cups Pulled-Apart Chicken
- 1/2 Cup Frozen Peas
- 1 Lb Wide Egg Noodles
- 1/3 cup Fresh Chopped Parsley
- Place all of the stock ingredients into a large dutch oven over high heat.
- Bring to a boil, then turn down to a simmer.
- Cook for two hours and skim off any fat that rises to the top.
- After the two hours, remove the chicken breasts and set aside to cool until they are able to be handled, then shred and set aside.
- Strain the stock and set aside.
- Melt the butter in the same large pot you used for the stock over medium heat.
- Add the carrots, onion and celery and cook until tender, about 10 minutes.
- Add the stock while stirring and picking up any of the fond from the bottom of the pot.
- Add the salt, pepper and thyme, cabbage, shredded chicken and frozen peas and turn the heat to high to get to a boil.
- Reduce heat to low and simmer this for 45 minutes, stirring occasionally.
- In the last 15 minutes, add the egg noodles and continue cooking until the noodles are cooked.
- Last, add the parsley and stir together.
- Serve with delicious crusty bread.