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Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Homemade chicken noodle soup: comforting, nourishing, and made from scratch. Perfect for a speedy recovery from colds or the flu.
Ingredients:
  • For the stock:
  • One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings, and neck (if available)
  • 2 carrots, scrubbed clean, unpeeled, and cut into 2 inch chunks
  • 2 celery ribs, cut into 2 inch pieces (include celery tops)
  • 1 onion, quartered (peel on is okay)
  • 3 cloves garlic, cut in half (peal on is ok)
  • 2 to 3 sprigs fresh time (or 1 teaspoon dried)
  • 1/2 bunch parsley
  • 5 whole peppercorns
  • For the soup:
  • 3 carrots, peeled and cut into 1/4-inch rounds
  • 3 ribs cut into 1/4-inch thick slices
  • 4 to 8 ounces egg noodles (depending on how noodle-y you want your soup)
  • Fresh chopped parsley, to finish
  • Freshly ground black pepper, to finish
  • Fresh thyme, to finish
Instructions:
  • Prepare the chicken: Separate the raw breast and thigh meat from the bones, place in a bowl, cover, and chill. Remove and discard the large pieces of skin and excess fat from the chicken pieces.
  • To quickly prepare the bones, place all parts in a large pot filled with water. Bring to a boil and let it simmer for 3 minutes. Drain, rinse, and the bones are ready to use.
  • Add back the parboiled bones to the pot. Include carrots, celery ribs, and optionally celery tops, fennel tops, or leek greens. Add quartered onion, garlic, thyme, half of the parsley, and peppercorns. Pour in about 3 quarts of water to cover everything. Simmer gently for 1 1/2 hours, partially covered, until just barely bubbling.
  • After simmering for 1 1/2 hours, strain out the bones and vegetables from the stock, saving the flavorful liquid. Clean the pot and pour the stock back in.
  • Season the stock with salt to taste. Start by tasting the stock; it will be bland since no salt has been added. As a rule of thumb, for each quart of stock, add 2 teaspoons of salt.
  • Gently introduce the sliced carrots and celery to the stock and let it all come to a gentle simmer.
  • Add the reserved raw chicken, chopped into bite-sized pieces, to the stock along with the carrots, celery, and return to a low simmer.
  • Add the egg noodles to the pot and let them simmer until they are cooked al dente, about 5 minutes or as per the package instructions, while ensuring the chicken is cooked through. Note that the noodles will swell as they cook in the flavorful broth.
  • Garnish the dish with a generous handful of chopped fresh parsley and season with freshly ground black pepper, extra thyme, and salt to taste before serving.

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