Homemade Chicken Noodle Soup Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Servings
24
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Calories
314 kcal
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Course
Main Course, Soup
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Cuisine
American
Homemade Chicken Noodle Soup Recipe
Description
The Homemade Chicken Noodle Soup Recipe starts by roasting two whole chickens submerged in water to create a rich broth. After cooking and cooling, the meat is pulled from the bones and chopped. Meanwhile, onions, celery, carrots, and garlic are gently sautéed to soften and add sweetness. These vegetables are combined with the broth and chicken meat and simmered to meld the flavors. Separately boiled egg noodles are added to individual servings to prevent them from becoming mushy in the soup over time.
The soup has a savory base with depth from slow-simmered chicken and aromatic vegetables. Fresh parsley adds brightness when stirred in at the end. The soup is warm, comforting, and filling, ideal for cooler weather or when craving traditional chicken noodle flavor.
This soup can be made up to two days ahead to improve flavor infusion. It stores in the refrigerator for up to five days and freezes well for three months; the noodles should be stored separately and added just before serving. Portions of pulled chicken meat can be frozen separately if desired.
Ingredients
- 2 whole chicken for roasting
- 2 pounds carrot peeled, sliced
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 celery bunch, sliced
- 2 yellow onion small, peeled, small diced
- 3 garlic finely minced cloves
- 2 pounds egg noodles
- ¼ cup parsley chopped, fresh
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Add the chickens to a very large pot and cover them with water so that it is 4 inches over the chicken.
- Cook over medium heat for 60-80 minutes or until the chicken is cooked throughout and the thigh meat registers over 165° using a thermometer.
- Remove the chickens and cool for 10 to 15 minutes before removing the skin and pulling the chicken meat away from the bones.
- Further, chop or pull the chicken meat into bite-size pieces. See note on the amount of chicken to freeze. Set the cooked chicken for the soup aside.
- While the chicken is cooking add 1 tablespoon of oil to a large rondeau or Dutch oven style pot over low heat and sweat the onions, celery, carrots, and garlic for 10-15 minutes or until slightly tender.
- Add the cooked vegetables to the pot with the chicken broth and also add in the cooked pulled chicken as well. Cook for 10-15 minutes over low heat.
- Finish the soup with the parsley, salt, and pepper.
- In the meantime, add the noodles to a large pot of boiling salted water and cook until al dente, or slightly crunchy, according to the package cooking time directions.
- Remove the noodles and completely cool in a colander under cold running water until the noodles are cold. Keep them in a plastic bag and toss with the remaining 2 tablespoons of oil so that they do not stick together.
- Serve by adding a small amount of cooked, cooled noodles to a bowl along with the soup.
Notes
- Make the soup up to 2 days in advance to deepen the flavors.
- Store covered in the refrigerator for up to 5 days or freeze portions for up to 3 months.
- Keep noodles separate to prevent sogginess, adding them only when serving.
- Freeze up to one-third of the pulled chicken if not all is used immediately.
- Reheat gently on stovetop or microwave until hot before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 96mg | 4% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6431IU | 129% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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