There is nothing more comforting than homemade chicken noodle soup. It’s perfect for cold weather, just like tomato soup, and great to have if you are fighting off a cold or flu. There are many variations of making chicken noodle soup, but this one has been in my family for many years.
The key to this recipe is the stock, made from cooking the chicken parts first for a couple of hours. If you don’t have any homemade chicken stock on hand, the following recipe is for making the entire soup from scratch, starting with a whole chicken, broken down into individual parts. The recipe makes a clean tasting soup with a rich, clear broth.
Now, I do have to admit that the picture above does not show the egg noodles that I usually put in, because someone asked me to make it like their mother used to make it for them using orzo pasta, but it still came out to be a scrumptious bowl of goodness.
Home-Made Chicken Noodle Soup Recipe
Yield: Approx. 3 quarts of soup
Prep Time: 15 minutes
Total Time: 2 1/2 hours
3 1/2 pound chicken, cut into parts - breasts, thighs, legs, wings, back and neck (if available)
5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4 inch rounds for the soup)
5 celery stalks (2 stalks cleaned and cut into 2 inch pieces for the stock including the tops, 3 stalks cleaned and cut into 1/4 slices for the soup)
1 onion, quartered (for the stock)
6-12 cloves of garlic
2 bay leaves
2-3 sprigs of fresh thyme or a teaspoon of dried
1 bunch of fresh parsley
5 whole peppercorns
8-12 ounces of egg noodles (depends on how much you want in the soup)
Ground black pepper
1. Cut the chicken into separate parts. You should have 9-10 pieces of chicken.
2. Place the chicken parts into a large stock pot. Add the carrots, celery, onion, garlic, bay leaves, thyme, parsley, and peppercorns. Cover with water. Bring to a boil, then reduce heat to simmer, partially cover and allow to cook for 2 hours.
3. After cooking for 2 hours, use tongs to remove the chicken parts and allow to cool and discard the wings. Then strain out the any remaining bones and vegetables, reserving the stock (I use another stock pot for this). Return the stock to the stove and add salt to taste.
4. Add the sliced carrots and celery to the stock and bring to a simmer. Separate the cooled chicken from any bones (thighs, and legs). Cut the meat into bitable pieces and return to the stock.
5. Add the noodles and return to a simmer. Note that the noodles will expand in the soup broth as they cook. All the them cook until al dente (about 5 minutes or so).
6. Once the noodles are cooked through, add a handful of chopped parsley, ground black pepper, more thyme and taste to see if more salt needs to be added.
While this recipe shows the steps for an entire homemade chicken soup, you could easily make this with already prepared chicken stock and some raw chicken. Use about 3 quarts of chicken stock, 2 boneless skinless chicken breasts and 2 chicken thighs and proceed to step 4. Making soup this way will take about 30-40 minutes.