Chicken noodle soup seems to have a magical power of nourishing the body and soul. Whenever I feel under the weather, the warm, salty chicken noodle broth washes away all my stress and aches—or at least takes the edge off. But how do you make it?
A can is the quickest and most convenient route to chicken noodle soup, and will get the job done. Slightly better, you can add fresh vegetables and chicken to store-bought broth. But if you’re after the freshest, heartiest chicken noodle soup, you really want to make the broth from scratch too. Don’t worry; it is likely a lot easier than you think!
Although it does take a bit longer to make the broth from scratch, the actual hands-on cooking time is only a few minutes longer and the end-product is SO much more fulfilling and delicious. I think it is totally worth the wait and a few extra minutes of work to enjoy nourishing, heart-warming homemade chicken noodle soup. Plus, by cooking a whole chicken to make the broth, you will end up with a good helping of leftover cooked chicken to accelerate your next meal!
Scroll down to see the recipe.
Ingredients
- 4 lb Whole Roaster Chicken
- 1 Head of garlic
- 1 Bay leaf
- 3 Carrots
- 1 Stalk of celery
- 1 Large or 2 small onions
- 2 cups Water
- 1 Tbsp Thyme
- 1/2 Cup Parsley
- 12 oz Egg noodles
- 1-1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
First, let’s make the broth. Remove the giblets from inside the chicken. Place the chicken in a large pot and add enough water to mostly cover the chicken. Add a whole head of peeled garlic and a bay leaf into the pot. Close the lid and cook on high until the water starts to boil, in about 10 minutes. Then, turn the heat down to low and simmer for 1 hour.
Take the chicken out of the pot once the chicken is cooked to fall-off-the-bone tenderness. But don’t dump the pot! The liquid that the chicken cooked in has now become our homemade chicken broth, so be sure to reserve it for the soup. Using forks, remove 2–3 cups of meat from the chicken and cut into bite-sized pieces. Set aside.
Next, prepare the vegetables that will fill out the chicken noodle soup. Peel the carrots and slice them into 1/4-inch-thick coins. To size the coins consistently, you will also want to halve coins that are on the larger end, more than about 3/4 inch across. Dice 1 stalk of celery and onions. Also, chop 1/2 cup of parsley and remove 1 Tbsp of thyme leaves from their sprigs. You can easily collect the thyme leaves by scraping the thyme with your fingers against the direction of the leaves.
With all the ingredients prepped, it is time to put the chicken noodle soup together. Remove the scum from the broth using a spoon, and add 2 cups of water to the broth to increase the volume. Boil the broth over medium heat. To the broth, add the carrots, celery, onion, and chicken meat. Also, add 1 Tbsp of thyme and 1/2 cup of chopped parsley to the soup. Cook for 15 minutes.
Add the 12-oz bag of egg noodles to the soup. Short pasta noodles would work for the chicken noodle soup as well. Boil for an additional 10 minutes, or until the noodles are cooked. Now, the homemade chicken noodle soup is ready! Serve it hot to truly soothe your body and soul.
If you like this Homemade From Scratch Chicken Noodle Soup, you might also like Classic New England Clam Chowder. Also, be sure to subscribe via email or follow me on Instagram for all my latest recipes!
Homemade from Scratch Chicken Noodle Soup
Ingredients
- 4 lb Whole roaster chicken
- 1 Head Garlic
- 1 Bay leaf
- 3 Carrots chopped
- 1 Stalk Celery chopped
- 1 Large Onion chopped
- 2 Cups Water
- 1 Tbsp Thyme
- ½ Cup Parsley
- 12 oz Egg noodles
- 1½ tsp Salt
- ¼ tsp Pepper
Instructions
- Put the whole chicken with giblets removed into a large pot. Fill with enough water to mostly cover the chicken and add 1 head of peeled garlic (about 10 cloves) and a bay leaf. Place the lid on and cook for 10 minutes on high heat. Once the water starts boiling, reduce the heat to low and simmer for 1 hour.
- Remove the cooked chicken from the pot and carve 2–3 cups of meat from the chicken. Cut the chicken meat into bite-sized pieces. Set aside.
- Remove scum from the chicken broth and add 2 cups of water to increase the volume of the broth. Then, add chopped carrots, celery, onion, and chicken pieces. Cook for 15 minutes.
- To the soup, add 1 Tbsp of thyme leaves removed from sprigs, and ½ cup of chopped parsley.
- Add the egg noodles and cook for another 10 minutes, until the noodles are cooked. Add salt and pepper.
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Perfect just what I was looking for! .
Awesome and fast just at the end I only made a tomatoe sauce with 2 tomatoes 1/4 onion 2 garlic cloves and salt put on the blender and then to the soup try it you don t be dissapointed!!!
I am glad you liked it!