THE BEST Homemade Chicken Noodle Soup
User Reviews
4.9
THE BEST Homemade Chicken Noodle Soup
Description
THE BEST Homemade Chicken Noodle Soup features bone-in chicken breast and drumsticks cooked together with onion, garlic, carrots, celery, parsnip, fresh Italian parsley, thyme, bay leaves, and peppercorns. The stock is simmered for over an hour to extract rich flavors, then strained to a clear broth. The vegetables are discarded initially, and fresh diced carrots and celery are added during the final cooking stage along with extra-wide egg noodles. This results in a balanced soup combining a clean, flavorful broth with tender pieces of chicken, crisp-tender vegetables, and soft noodles. The recipe's method produces a soup that is both hearty and gently aromatic from the herbs and vegetables.
The soup suits a warm, comforting meal on cooler days and can be served as a main course due to its inclusion of protein and starch. It offers the familiar textures of well-cooked chicken and soft noodles that hold up in broth without becoming mushy.
Ingredients
- 2 chicken breast with ribs and skin on, split
- 2 chicken drumstick with skin
- 1 yellow onion , peeled and cut into quarters
- 1 garlic unpeeled and cut in half crosswise, head
- 6 carrot leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into ¼ inch rounds
- 6 celery ribs two of them cut in half and the remaining cut into ¼ inch slices
- 1 parsnip , unpeeled cut into 3-inch chunks
- 1 parsley bunch fresh Italian
- 1 thyme fresh bunch
- 3 chicken bouillon cubes
- 2 bay leaf
- 1 tablespoon black peppercorns
- 1-2 tablespoons kosher salt
- 6 ounces egg noodles extra wide
Instructions
- Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stockpot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen twine and add to the pot.
- Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water. Add 3 chicken bouillon cubes, bay leaves, black peppercorns and kosher salt.
- Bring to a boil then reduce to a lightly rolling simmer and cook uncovered for 1 ¼ to 1 ½ hours or until chicken is cooked through and tender and stock is well flavored. If the stock tastes weak, add another chicken bouillon soup and a bit more salt.
- Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard.
- Place a strainer over a large bowl and strain the broth. Return the stock to the stockpot and add the chopped carrots and celery. Bring to a boil, then reduce to medium and cook for 10 minutes. While veggies are cooking, fill another large pot up with water and bring to a boil. Once boiling, add your egg noodles and cook for about 8 minutes, or until they are tender but chewy. Add the noodles to the soup.
- Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding ¾ of the shredded chicken to the soup then add more if you have enough stock or reserve for another use.
- Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 1745mg | 73% |
| Potassium | 566mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 10292IU | 206% |
| Vitamin C | 10mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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