4.9 from 54 votes
THE BEST Homemade Chicken Noodle Soup
This homemade chicken noodle soup uses bone-in chicken pieces simmered with aromatics and fresh herbs to create a rich and flavorful broth. Strained and clarified, the broth is combined with tender egg noodles and diced carrots and celery, resulting in a comforting soup with a balance of tender chicken, soft vegetables, and wide egg noodles. The cooking method ensures depth of flavor and a satisfying texture suitable for a nourishing meal.
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
6
Calories:
277 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 277
% 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.