Classic Homemade Chicken Noodle Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Additional Time
1 hr
-
Total Time
2 hrs 5 mins
-
Servings
8 people
-
Calories
315 kcal
-
Course
Soup
-
Cuisine
International
Classic Homemade Chicken Noodle Soup
Report
This Classic Homemade Chicken Noodle Soup is the ultimate in comfort. Make the stock and roast the chicken a day before and then it comes together very easily the next day. This freezes beautifully, too. Nothing much better than homemade chicken noodle soup. Yum!
Share:
Ingredients
For the Roast Chicken
- 3 lb chicken breast skin-on, bone-in
- 2 tablespoon olive oil
- salt
- black pepper
For the Soup
- 10 cups chicken broth preferably homemade
- 2 tablespoon butter unsalted
- 1 medium onion chopped
- 1 cup carrot sliced, about 3 medium carrots
- 3 celery sliced, ribs
- 1 tablespoon thyme chopped, fresh
- lemon about 1 to 2 tablespoons, juice of 1
- kosher salt
- black pepper
- ¼ cup parsley chopped, fresh
- 2 cups egg noodles dried
Instructions
Roast the Chicken
- Preheat oven to 350°F.
- Rub the olive oil all over the chicken. Liberally salt and pepper. Place on a rack on a baking pan. Roast for 45 to 50 minutes, or until an internal temperature reaches 165°F.
- Once the chicken is cool enough to handle, remove the skin and discard. Carefully pull the meat from the bones and roughly cut it into bite-sized pieces. Set aside.
Make the Soup
- Heat the stock in a large pot over medium heat to a gentle simmer.
- Meanwhile, in a large skillet, heat the butter over medium heat. Add the onion, carrot, celery, and thyme and cook until soft, about 5 minutes.
- Add the cooked chicken and the cooked vegetables to the simmering broth.
- Add the lemon juice, 2 teaspoons salt, ¼ teaspoon black pepper, and the parsley, leaving some left for garnish.
- Simmer for 30 minutes.
- Add the egg noodles and simmer for another 15 minutes, or until cooked through.
- Taste and adjust seasoning, if necessary. Garnish with extra chopped parsley, if desired.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- The homemade broth is really what makes the soup extra special. However, you can simplify the process by simmering skinless, boneless chicken breast in water for about 30 minutes until fully cooked. You'll have cooked chicken and a decent chicken broth. Better than the canned variety!
- If desired, you can shred the chicken from the broth to use in the soup. Just be sure to pick over any bones and discard the skin before adding to the soup.
- The broth can be made up to 5 days in advance. We often make a double batch of broth and freeze until we're ready to make soup again. The roasted chicken can be prepared up to 3 days in advance.
- The soup will keep covered in the fridge for up to 6 days and freezes beautifully for up to 2 months.
Nutrition Information
Show Details
Calories
315kcal
(16%)
Carbohydrates
11g
(4%)
Protein
39g
(78%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
124mg
(41%)
Sodium
1289mg
(54%)
Potassium
979mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3030IU
(61%)
Vitamin C
29mg
(32%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 39g | 78% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 1289mg | 54% |
| Potassium | 979mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3030IU | 61% |
| Vitamin C | 29mg | 32% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
