Homemade Chicken Noodle Soup (from scratch!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
6
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Calories
277 kcal
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Course
Soup
Homemade Chicken Noodle Soup (from scratch!)
Description
The Homemade Chicken Noodle Soup from scratch builds flavor by simmering a whole chicken with garlic, carrots, celery, onions, peppercorns, bay leaves, and thyme until the chicken is tender and the broth rich. The homemade broth is then strained and combined with sautéed vegetables, shredded chicken meat, and egg noodles. This method creates a clear but deeply flavored broth with delicate textures from the vegetables and tender shredded chicken. The egg noodles provide a satisfying bite that complements the soup components. The soup balances richness and freshness from herbs and vegetables and can be adapted with different noodles or seasonings as preferred.
Cooking the broth slowly to extract flavor ensures a complex base for the soup. Removing fat from the broth after chilling improves clarity and reduces greasiness. Serving this soup hot with fresh parsley garnish enhances its appeal. Using home-prepared broth allows for richness and customized seasoning, while leftover chicken can be repurposed, and the soup stores well with noodles kept separate to prevent sogginess.
The recipe notes emphasize key points such as measuring water carefully during broth simmering for a concentrated flavor, selecting chicken size for broth strength, and recommendations for noodle types. Proper storage involves separating noodles and vegetables from the broth to maintain texture. These practical guidelines help maintain quality when preparing or reheating the soup.
Ingredients
Homemade Broth:
- 1.8 kg / 3.5 lb chicken rinsed and cleaned, the best quality you can afford (Note 1, whole
- 1 garlic cut in half horiztonally, head
- 2 carrot cut into chunks
- 2 celery cut into chunks, ribs
- 2 onion peeled and cut into quarters
- 1 tbsp black peppercorns
- 2 bay leaf fresh or dried
- 4 thyme or 1 1/2 tsp dried thyme leaves, sprigs
- 9 - 10 cups water (enough to just cover chicken)
Soup:
- 1 tbsp olive oil
- 1 onion diced, large
- 3 garlic minced, cloves
- 2 carrot cut in quarters lengthwise then chopped, medium
- 2 celery cut into 1 cm/ 1/2" thick pieces, ribs
- 2 cups chicken from homemade broth, shredded
- 2 litres / 2 quarts chicken broth above, homemade
- 200 g/ 6 oz egg noodles Note 3, or other pasta of choice
- 2 - 3 tsp Vegeta Note 4, or other stock powder
- 1/2 tsp black pepper
- 4 thyme optional, sprigs
- 1 bay leaf , optional
- parsley for garnish (optional, finely chopped
Instructions
Broth:
- Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
- Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
- Scoop scum off surface once or twice during first 30 minutes.
- Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.
- Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
- Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
Soup:
- Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
- Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
- Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
- When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
- Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
- Serve soup immediately, garnished with fresh parsley.
Notes
- Use enough water to just cover the chicken when making broth to avoid diluting flavor.
- Choose chicken size over 1.5kg for richer broth; smaller chickens may need stock powder to enhance flavor.
- Storing noodles separately from broth when refrigerating preserves their texture.
- Vegetables simmered a long time become soft; optionally chop and add them back into soup for extra texture.
- Chilling broth allows easier fat removal for a clearer soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 464g | |
| Calories | 277cal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 563mg | 23% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3525IU | 71% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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