Homemade Chicken Noodle Soup
Nothing else beats a cozy, warm, and comforting bowl of Homemade Chicken Noodle Soup. Save those chicken and turkey bones to make the best broth in the world. No other broth comes close.
Servings: 6
Ingredients
For the broth
- 1 tablespoon olive oil
- 2 carrots, peeled and coined
- 4 stalks celery, washed and sliced thin
- 2 onions, roughly chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 whole rotisserie chicken, see notes
For the noodle soup
- 1 lb carrots, peeled and coined
- 5 stalks celery, washed and sliced thin
- 1 whole onion, chopped
- 4 cloves garlic , minced
- 12 oz egg noodles, see notes
- table salt, to taste
- fresh ground pepper, to taste
- freshly chopped chives, for garnish
- parsley, for garnish
Instructions
For Broth
- Add olive oil, onions, carrots, celery, and garlic in a very large stock pot. Sauté on medium high until vegetables are soft.
- Add chicken, bay leaves, and peppercorns. Add enough water to fully submerge entire chicken.
- Bring stock pot to boil. Turn heat to low, and simmer uncovered until liquid is reduced to half its original amount, approximately 2-3 hours, or until liquid is reduced to half of what you started with.
- Remove chicken from broth and set aside. Skim grease off top of broth. Strain the broth into the pot you want to use for the noodle soup.
For Noodle Soup
- Season strained broth with salt and pepper to taste. Add carrots, celery, onions, and garlic. Bring to boil. Cook until veggies are very tender, about 30 minutes.
- Meanwhile, in a separate pot, cook noodles in salted water according to package instructions just until al dente. Drain noodles (do not rinse), and add to broth.
- Remove skin from chicken and collect as much chicken meat as you can, shredding it as you go. Add shredded chicken it to the broth. Throw out the carcass.
- If needed, season noodle soup with more salt or pepper to taste. Garnish with freshly chopped parsley or chives and serve hot.
Notes
- Broth will be reduced down to half. If you are using chicken and want more broth, just add more water to begin with, knowing you'll end up with half that amount.
- We love egg noodles, rotini, spaghetti, or fettuccini noodles - it's up to you!
- If you'd like to use leftover turkey carcass and have more broth, feel free to cook more noodles to keep it proportionate.
- This recipe is one of approximates, so the amounts given are flexible. Just don't skimp on simmer time.
- To make this recipe with whole uncooked chicken: Remove giblets first and proceed with the recipe. Ensure chicken is fully cooked through before removing and shredding.
- This recipe is part of our Soups and Stews Recipe Collection.
- A slice of crusty French Bread or some Easy Dinner Rolls are perfect for soaking up this delicious soup broth.
Nutrition (per serving)
Calories: 239kcal | Carbohydrates: 46.6g | Protein: 7g | Fat: 3.4g | Saturated Fat: 0.5g | Sodium: 164.2mg | Fiber: 7.3g | Sugar: 11.2g