Homemade noodle soup

Homemade chicken noodle soup is a classic dish that evokes memories of family moments, warm and comforting meals filled with the aromas of fresh vegetables and free-range chicken. This recipe is not just a simple dish, but a true hug on a plate, perfect for chilly days or when we crave comfort.

Total time: 1 hour and 30 minutes
Preparation time: 20 minutes
Cooking time: 60 minutes
Number of servings: 4-6

Ingredients:
- 3 whole free-range chicken thighs, fresh
- 1 large onion
- 5-6 medium carrots
- 3 sprigs of parsley
- 1/2 celery
- 1 cube of chicken-flavored soup concentrate (Maggie)
- 2 tablespoons of salt (adjust to taste)
- 3-4 liters of water
- Fresh parsley leaves, for garnish
- A bag of homemade noodles (preferably)

Preparation:

1. Preparing the ingredients:
Start by washing the chicken thighs well under cold running water. Buy free-range chicken from a trusted source, as it has a much richer taste and better texture compared to store-bought chicken.

Clean the vegetables: onion, carrots, parsley, and celery. Cut the onion into quarters, the carrots and celery into rounds, and the parsley into small pieces.

2. Boiling the soup base:
In a large pot, add the chicken thighs and the cleaned vegetables. Cover with water (about 3-4 liters, depending on how concentrated you want the soup). Place the pot over medium heat and let it come to a boil.

3. Removing the foam:
As the soup begins to boil, foam will form on the surface. Use a spoon or a skimmer to remove the foam so that the soup remains clear and aromatic. This is an important step, as the foam contains impurities that could cloud the final appearance of the soup.

4. Seasoning the soup:
After about 30-40 minutes of boiling, when the meat is almost cooked, add the salt and the soup concentrate cube. These will enhance the flavor of the soup. Let it boil for another 20 minutes.

5. Straining the soup:
Once the chicken is fully cooked, remove the thighs from the pot and strain the soup through a fine sieve to remove the vegetables. You can keep the vegetables if you like, but for a smoother soup, it is recommended to remove them.

6. Cooking the noodles:
In another pot, bring water to a boil and add the noodles according to the package instructions. It is a good idea to rinse them with cold water after boiling to prevent the soup from thickening.

7. Assembling the soup:
Add the cooked noodles to the strained soup, then turn off the heat. Add the chopped parsley for an extra touch of freshness.

8. Serving:
Serve the soup hot, garnished with fresh parsley leaves. You can also add a bit of fresh chili pepper if you like a spicier taste.

Practical tips:
- If you want a richer soup, you can add other spices, such as black pepper or bay leaves.
- A delicious variation is to add a few thin slices of ginger during boiling for an exotic flavor.

Interesting variations:
- You can replace the noodles with rice or pasta for a different soup.
- Add extra vegetables, such as zucchini or green beans, for added nutrients.

Nutritional benefits:
This soup is rich in protein from the meat, vitamins, and minerals from the vegetables, making it an excellent choice for a healthy meal.

Frequently asked questions:
- Can I use other types of meat?
Yes, you can use chicken breast or even beef for a different variation.
- How do I store the soup?
It can be stored in the refrigerator for 3-4 days, or you can freeze it in portions for later.

Homemade chicken noodle soup is perfect to be served alongside a slice of fresh bread or a green salad. This simple yet flavorful recipe will bring a smile to your face and warmth to your soul. Enjoy your meal!

 Ingredients: 3 whole free-range chicken thighs, 1 onion, 5-6 medium carrots, 3 parsley roots, 1/2 celery, 1 cube of chicken-flavored Maggie, 2 tablespoons of salt, 3-4 liters of water, green parsley leaves, 1 bag of homemade noodles.

 Tags:  chicken soup noodle soup