Homemade Chicken Noodle Soup
The origins of chicken noodle soup are deeply rooted in various culinary traditions around the world. It has become a symbol of comfort, care, and a mother's love, often associated with curing colds, mending hearts, or simply providing a warm and nurturing meal.
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 110 mins
Total Time: 130 mins
Ingredients
  • 1 whole chicken (about 3-4 pounds / 1360g-1814) (cut into pieces)
  • 8 cup (1920g) chicken stock
  • 2 onions (chopped)
  • 2 tsp (6g) salt (to taste)
  • 4 carrots (peeled and diced)
  • 4 celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 2 bay leaves
  • 1 tsp (0.8g) dried thyme
  • 1/2 tsp (1g) freshly ground black pepper
  • 6 oz (170g) wide egg noodles
  • 2 tbsp (8g) fresh parsley leaves (chopped)
Instructions
  1. Place the chicken pieces in a large soup pot. Add chicken stock, chopped onions, and salt. Bring it to a boil, then reduce the heat to a simmer. Let the chicken simmer for about 1 to 1.5 hours until it's tender and fully cooked. While the chicken is cooking, skim off any foam or impurities that rise to the surface of the broth. This will help keep your broth clear.
  2. Once the chicken is cooked, remove it from the pot and let it cool. When it's cool enough to handle, shred the chicken meat and set it aside. Discard the bones and skin.
  3. In the same pot with the chicken broth, add the carrots, celery, garlic, bay leaves, dried thyme, and ground black pepper. Bring it to a boil, then reduce the heat and simmer for about 8 minutes until the vegetables are tender.
  4. In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
  5. Add the shredded chicken and cooked noodles to the vegetable and broth mixture. Allow it to simmer for an additional 5 minutes to heat through. Taste and adjust the seasoning with salt and pepper if needed.
  6. Ladle the homemade chicken noodle soup into bowls and serve it hot. Sprinkle some fresh parsley on top as garnish.
Recipe Notes

If you prefer a thicker soup, you can make a roux by melting 3 tablespoons of butter in a separate pan, adding 1/4 cup of flour, and cooking for a few minutes. Whisk this roux into the soup to thicken it.