Homemade Chicken Noodle Soup Recipe
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 25 mins
-
Servings
24
-
Calories
314 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Homemade Chicken Noodle Soup Recipe
Report
This homemade chicken noodle soup recipe made from scratch is so comforting and packed with chicken, vegetables, homemade broth, and noodles.
Share:
Ingredients
- 2 whole roasting chickens
- 2 pounds peeled sliced carrots
- 3 tablespoons oil
- 1 bunch sliced celery
- 2 small peeled small diced yellow onions
- 3 finely minced cloves of garlic
- 2 pounds egg noodles
- ¼ cup chopped fresh parsley
- sea salt and fresh cracked pepper 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
- Chef Notes:
- Make-Ahead: Soup will always taste better the next day as flavors will have the chance to infuse. You can make this soup up to 2 days ahead of time.
- How to Reheat: Place your desired amount into a saucepot and cook over low heat until hot. Likewise, you can add your desired amount to a microwave-safe bowl and heat until hot.
- How to Store: Cover and refrigerate for up to 5 days. This soup makes a lot so to freeze, cover and store in the freezer for up to 3 months. Thaw for 1 day in the fridge before reheating.
- Cook, cool and keep the noodles separate so that they do not turn mushy in the soup over time. Simply add them to the bowl with the soup and serve.
- Freeze up to 1/3 of the pulled chicken meat as all of it will not be needed.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
92mg
(31%)
Sodium
96mg
(4%)
Potassium
419mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
6431IU
(129%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
Other Recipes
You'll Also Love
