Name: Homemade Chicken Noodle Soup from Scratch: A Comforting 10
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: American
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)

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

Scale

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)

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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