Homemade Chicken Noodle Soup

It actually felt like winter this weekend down in LA. It rained for two and a half days straight. Swear to G. Thunder and all. I took advantage of this weather and cooked some cold weather food essentials. You can't get more traditional than chicken noodle soup. I've always wanted to make it fully homemade (I'm talkin' homemade chicken stock, oh yeah) and I think I've become pretty successful at it. My twist I put on this staple is...wait for it...cinnamon. My dad mentioned putting cinnamon in my soup and I straight up laughed in his face. Shortly after, I felt bad for smirking at his tip and popped a cinnamon stick in for 10 minutes, tasted it, and was pleasantly surprised. It's exactly what the soup needed. It gives your tastebuds a warm, cuddly feeling without being too cinnamon-y. I think all chicken noodle soups should include cinnamon; it may seem crazy, but it's just too good not to. Do it and enjoy :)

Homemade Chicken Noodle Soup {with Cinnamon!}

Total Time: 3 Hours / Serving Size: 8-10

Ingredients:

CHICKEN STOCK

• 2 Leeks (White and Light Green Part)
• 2 Bay Leaves (3 Small)
• 4 Celery Stalks, Halved
• 4 Carrots, Peeled and Halved
• 2 Garlic Cloves, Smashed
• 1 Yellow Onion, Quartered
• 8-10 Pepper Corns
• 4 Sprigs of Parsley
• 1 4-5 Lb. Whole Chicken
• 1 Quart Low-Sodium Chicken Stock
• 4 Cups Water

SOUP

• 2 Leeks (White and Green Part, Cleaned), 1/4 Inch Slice
• 4 Celery Stalks, 1/4 Inch Slice
• 4 Carrots, Peeled and 1/4 Inch Slice
• 1 Yellow Onion, Chopped
• 2 Tbsp Butter
• 2 Tbsp of Parsley, Chopped
• 1 Tbsp Salt
• 1 Tbsp Pepper
• 2 1/2 Cup of Your Choice of Pasta (I chose Fusilli, traditionally it is egg noodle)
• 1 Cinnamon Stick
• Store bought chicken stock (optional)

Directions:

Fill up a medium sized bowl with water. Slice the leeks into 1/4 inch pieces and place in water to rinse all the sand out. Dry on a dish towel and place in stock pot.

Add the carrots, onions, celery, garlic, bay leaves, peppercorns, parsley and chicken to the pot. Pour the chicken broth and water over the ingredients.

Bring to a boil and then to a simmer. Cover. Cook for 75 minutes, skimming the top of the broth every 15 minutes and flipping the chicken. 

Once the 70 minutes have passed, turn off heat, uncover and let sit for 30 minutes, occasionally skimming the surface with a slotted spoon.

Take the chicken out of the broth and onto a cutting board. Set aside. Pour broth through a sieve into a large bowl. Discard the vegetables.

Set broth aside and carve the whole chicken. 

Place the pot over medium heat and melt the butter. Add the leeks, onions, carrots and celery. Cook until onions are translucent, about 5-7 minutes.

Add the chicken and broth to the pot. Add salt and pepper. Lower to medium-low heat and cover. Cook for an additional hour until vegetables are tender.

After an hour, place the pasta into the soup and cook for an additional 10-12 minutes. Add the parsley and cinnamon stick. Once the pasta is fully cooked, remove the cinnamon stick. If more broth is needed, add additional chicken stock. Season with salt and pepper, if needed.

Serve hot and enjoy!