There’s just something about a bowl of soup, isn’t there? Especially when you’re feeling a little under the weather or just need a big ol’ hug in a bowl. And trust me, nothing beats a batch of Homemade Chicken Noodle Soup from Scratch. It’s way easier than you think, and the flavor? Forget about it! So much better than anything from a can.
I remember one time, I was totally snowed in, feeling kinda bummed. I dug out a sad-looking chicken from the freezer, threw in some veggies I had lying around, and simmered up a pot of this magic. Seriously, that Homemade Chicken Noodle Soup from Scratch completely turned my day around. That’s when I knew I had to share this recipe. Making soup from scratch has become my go-to; it’s cheaper and tastes a million times better!
Why You’ll Love This Homemade Chicken Noodle Soup from Scratch
Okay, so why should you even bother making this? Let me tell you, it’s worth it. Here’s the lowdown:
Quick and Easy Comfort Food
Seriously, you don’t need to be a pro chef for this. It’s mostly hands-off simmering, which means you can chill while the magic happens!
Rich and Flavorful Broth
Forget watery, bland soup. We’re talking deep, savory, “mmm, what *is* that amazing flavor?” kind of broth. Trust me on this one!
Wholesome and Nourishing
Packed with veggies, protein, and all that good stuff. It’s basically a healthy hug in a bowl. Perfect for when you’re feeling blah!
Homemade Chicken Noodle Soup from Scratch: The Essential Ingredients
Alright, let’s talk about what you’ll need to whip up this amazing Homemade Chicken Noodle Soup from Scratch. Don’t skimp on the good stuff, okay? We’re going for maximum flavor here!
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned – Get a good one!
- 1 head of garlic, cut in half horizontally – Trust me, roasted garlic makes a difference.
- 2 carrots, cut into chunks – Big ol’ chunks for the broth.
- 2 celery ribs, cut into chunks – Same deal as the carrots!
- 2 onions, peeled and cut into quarters – Don’t worry about being neat.
- 1 tbsp black peppercorns – Whole ones are best for the broth!
- 2 bay leaves, fresh or dried – Adds a certain *je ne sais quoi*.
- 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves) – Fresh is great, but dried works too.
- 9 – 10 cups water – Just enough to cover the chicken.
- 1 tbsp olive oil – For sautéing the veggies later.
- 1 large onion, diced – This is for the actual soup.
- 3 garlic cloves, minced – Because you can never have too much garlic.
- 2 medium carrots, cut and chopped – Smaller pieces this time!
- 2 celery ribs, cut into 1 cm/ 1/2″ thick pieces – Nice and bite-sized.
- 2 cups shredded chicken – From that lovely chicken we cooked earlier!
- 2 litres / 2 quarts homemade chicken broth – If you don’t have homemade, store-bought is fine, I guess…
- 200 g/ 6 oz egg noodles or pasta of choice – I love egg noodles, but go wild!
- 2 – 3 tsp Vegeta or other stock powder – This stuff is magic, seriously.
- 1/2 tsp black pepper – Freshly ground, if you’ve got it!
- 4 thyme sprigs, optional – For extra flavor in the soup.
- 1 bay leaf, optional – A little somethin’ somethin’.
- Finely chopped parsley, for garnish (optional) – Makes it look fancy!
How to Make Homemade Chicken Noodle Soup from Scratch: Step-by-Step Instructions
Okay, ready to get cooking? This is where the magic happens! Don’t worry, it’s easier than you think. Just follow these steps for the most amazing Homemade Chicken Noodle Soup from Scratch. Promise!
Preparing the Chicken Broth
First, plop that whole chicken in a big pot. Toss in the garlic head, carrots, celery, onion chunks, peppercorns, bay leaves, and thyme. Now, pour in enough water to *just* cover the chicken. Bring it to a gentle simmer – not a crazy boil, okay? Then, pop the lid on and let it simmer *gently* for about 1.5 hours. You might wanna skim off any scum that floats to the top in the first half hour. It’s not pretty, but it’s important!
Shredding the Chicken and Preparing Vegetables
Carefully take the chicken out of the pot and let it cool a bit ’til you can handle it. Shred the meat – save about half for another meal, or just add it all if you’re feeling extra chicken-y! Now, you *can* toss those broth veggies, but sometimes I chop the carrots and celery and throw ’em back in the soup. Your call! Don’t forget to strain the broth to get rid of the peppercorns. If you have time, chill the broth for a bit and scoop off the fat – makes it healthier!
Assembling the Homemade Chicken Noodle Soup from Scratch
Heat up some olive oil in a big pot. Add your diced onion and minced garlic, and cook for a couple of minutes. Then, toss in the chopped carrots and celery and cook for about 5 minutes until they soften up. Now, pour in that gorgeous broth – careful, it splatters! Add Vegeta, thyme, bay leaf, and pepper. Once it starts bubbling, add your noodles. Cook ’em for the time on the package *minus* 2 minutes – nobody likes mushy noodles! Finally, add half the chicken, stir, and season like crazy with salt and pepper. Taste as you go! Serve immediately and garnish with parsley if you’re feeling fancy. Enjoy your Homemade Chicken Noodle Soup from Scratch!
Tips for the Best Homemade Chicken Noodle Soup from Scratch
Okay, so you’ve got the basics down, but wanna take your Homemade Chicken Noodle Soup from Scratch to the *next* level? Here are a few tricks I’ve learned over the years:
Seasoning Your Homemade Chicken Noodle Soup from Scratch Perfectly
Seriously, don’t be shy with the salt and pepper! Taste as you go, and adjust until it’s singing. A little squeeze of lemon juice at the end can also brighten things up. Trust me!
Choosing the Right Noodles for Your Homemade Chicken Noodle Soup from Scratch
Egg noodles are classic, but rotini or even ditalini work great too! Just watch the cooking time – nobody wants mush. Err on the side of undercooked, since they’ll keep cooking in the hot broth.
Making the Broth Richer in Your Homemade Chicken Noodle Soup from Scratch
Roasting the chicken before making the broth adds a *ton* of flavor. You can also throw in a Parmesan rind while it simmers. Just remember to take it out before serving!
Ingredient Notes and Substitutions for Homemade Chicken Noodle Soup from Scratch
So, you’re missing an ingredient? No sweat! Here’s how you can swap things around and still make a killer Homemade Chicken Noodle Soup from Scratch.
Chicken Substitutions
No whole chicken? No problem! You can totally use chicken thighs or drumsticks. Just adjust the cooking time ’til they’re tender. Or, for a super quick version, use pre-cooked rotisserie chicken! Just shred it and add it at the end.
Vegetable Variations in Homemade Chicken Noodle Soup from Scratch
Feel free to get creative with the veggies! Zucchini, green beans, peas, spinach…the sky’s the limit! Just toss ’em in during the last few minutes of cooking so they don’t get mushy.
Noodle Alternatives for Homemade Chicken Noodle Soup from Scratch
Don’t have egg noodles? That’s okay! Try rotini, penne, or even gluten-free pasta. Just keep an eye on the cooking time, since different noodles cook at different rates.
Storing and Reheating Your Homemade Chicken Noodle Soup from Scratch
Alright, so you’ve got leftovers? Lucky you! Here’s how to keep that Homemade Chicken Noodle Soup from Scratch tasting amazing, even the next day.
Proper Storage Techniques
Let the soup cool down a bit, then pop it into an airtight container and stash it in the fridge. It’ll keep for about 3-4 days. Wanna keep it longer? Freeze it! Just make sure to use a freezer-safe container and leave a little room at the top, since it’ll expand.
Reheating Instructions
Stovetop is my fave! Just heat it over medium heat ’til it’s bubbly and hot. Microwave works too, just nuke it in one-minute intervals, stirring in between, so it heats evenly. Easy peasy!
FAQs About Homemade Chicken Noodle Soup from Scratch
Got questions? I got answers! Here are a few things folks often ask about my Homemade Chicken Noodle Soup from Scratch.
Can I make Homemade Chicken Noodle Soup from Scratch in a slow cooker?
Totally! For a yummy crockpot chicken noodle soup, just toss the chicken and broth ingredients into your slow cooker and cook on low for 6-8 hours. Shred the chicken, then add the cooked noodles during the last 30 minutes. Easy peasy!
How do I prevent the noodles from getting mushy in Homemade Chicken Noodle Soup from Scratch?
Ah, the dreaded mushy noodle! The key is to undercook them slightly. I usually cook them for the time on the package *minus* 2 minutes. They’ll keep cooking in the hot broth, so they’ll be perfect when you serve it!
Can I freeze Homemade Chicken Noodle Soup from Scratch?
Yep! But here’s a trick: cook the noodles separately, then add them when you reheat the soup. Otherwise, they can get kinda weird after freezing. Freeze the soup in an airtight container, leaving some room at the top. Thaw it overnight in the fridge, then reheat on the stovetop. Delish!
Estimated Nutritional Information for Homemade Chicken Noodle Soup from Scratch
Okay, so you’re wondering about the healthy stuff? Here’s a rough estimate of what one bowl of my Homemade Chicken Noodle Soup from Scratch packs: Calories, Fat, Protein, Carbs… you know, the usual suspects. Just remember, it’s an estimate, okay? It all depends on how big your bowl is and what you toss in!
Enjoy Your Homemade Chicken Noodle Soup from Scratch!
So, what are you waiting for? Get in the kitchen and make some magic! I promise, you’ll love this Homemade Chicken Noodle Soup from Scratch. Rate it, share it, and enjoy every slurp!
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Homemade Chicken Noodle Soup from Scratch: A Comforting 10
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Low Fat
Description
Enjoy a comforting bowl of homemade chicken noodle soup made from scratch. This recipe features a rich, flavorful broth and tender chicken, perfect for a cozy meal.
Ingredients
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned
- 1 head of garlic, cut in half horizontally
- 2 carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 2 onions, peeled and cut into quarters
- 1 tbsp black peppercorns
- 2 bay leaves, fresh or dried
- 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
- 9 – 10 cups water
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, cut and chopped
- 2 celery ribs, cut into 1 cm/ 1/2″ thick pieces
- 2 cups shredded chicken
- 2 litres / 2 quarts homemade chicken broth
- 200 g/ 6 oz egg noodles or pasta of choice
- 2 – 3 tsp Vegeta or other stock powder
- 1/2 tsp black pepper
- 4 thyme sprigs, optional
- 1 bay leaf, optional
- Finely chopped parsley, for garnish (optional)
Instructions
- Broth: Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered.
- 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.
- Scoop scum off surface once or twice during first 30 minutes.
- Transfer chicken to pan. Shred meat and discard bones. Save half the chicken meat for another purpose.
- Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken.
- Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface.
- Soup: Heat oil in a large pot over medium heat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened.
- Turn heat up to medium high. Gently pour in broth, 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.
- Add half the chicken, stir, then season with salt and pepper to taste – season well!
- Serve soup immediately, garnished with fresh parsley.
Notes
- Adjust seasoning to your preference.
- You can use store-bought broth if you don’t have time to make your own.
- Feel free to add other vegetables like potatoes or zucchini.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
