Homemade Chicken Noodle Soup

There’s something undeniably comforting about a warm bowl of Homemade Chicken Noodle Soup. I remember the first time I made this dish; it was a chilly winter evening, and I wanted nothing more than to wrap myself in a cozy blanket and sip on something soothing. As I watched the chicken simmer away, the aromas of carrots, onions, and celery filled my kitchen, instantly lifting my spirits. This isn’t just any soup; it’s a heartwarming recipe that takes us back to our roots, often evoking memories of family gatherings and cold nights spent indoors. Each spoonful reminds me of my grandmother’s kitchen, bustling with laughter and warmth. The beauty of Homemade Chicken Noodle Soup is that it’s not just a meal; it’s an experience, a moment of comfort and nostalgia that warms not only the body but also the soul.

Ingredients You’ll Need for Homemade Chicken Noodle Soup

When it comes to Homemade Chicken Noodle Soup, the ingredients are simple yet powerful. Each one plays a crucial role in developing the rich flavors and nutrients that make this soup so special. The key players include a whole chicken for depth of flavor, fresh vegetables for sweetness and texture, and noodles that provide heartiness. Together, they create a symphony of taste that warms the soul.

• 4 pounds whole chicken (with skin and bones): This is the star of the show! The whole chicken infuses the broth with rich flavor, providing a hearty base for your soup.
• 2 medium carrots (peeled): These add natural sweetness and a pop of color. When cooked, they become tender and flavorful.
• 1 medium onion (skin removed): A fundamental flavor base for any soup, onions add depth and complexity to the dish.
• 2 stalks celery: With its refreshing crunch, celery enhances the texture and flavor profile, making each spoonful delightful.
• 4 quarts water: The foundation of your broth, this will transform into a savory liquid as it simmers with the chicken and vegetables.
• 2 cups egg noodles (dry, about 4 oz): These provide the classic texture of chicken noodle soup. They soak up flavors and become a comforting addition.
• 1 chicken bouillon cube (or 1 tbsp vegeta): This enhances the flavor, making the broth even more savory and satisfying.
• 1 teaspoon salt (or to taste): Essential for seasoning, it balances flavors and enhances the natural taste of the ingredients.
• 1 teaspoon pepper (or to taste): Adds a subtle kick and depth of flavor to the soup.
• ¼ cup parsley (fresh, chopped): A fresh herb that brightens the dish and adds a lovely finish when garnished before serving.

The Method for Homemade Chicken Noodle Soup

Making Homemade Chicken Noodle Soup is a straightforward process that’s highly rewarding. Let me walk you through the steps that will help create this comforting dish. Each step is essential in building layers of flavor and ensuring that every bite is delicious.

1. Start by removing the bag of gizzards from the inside of the chicken. Place the whole chicken in a large soup pot, ideally at least a 5 quart size, and add enough water to cover it completely. This is the beginning of your rich broth!
2. Add the whole onion, whole carrots, and celery sticks to the pot. Ensure that there’s enough water to cover the vegetables as well. This is crucial for achieving a flavorful base.
3. Bring the pot to a boil over medium-high heat. As it heats up, keep an eye on the surface; you’ll start to see a dirty foam floating around. This is normal and can be skimmed off.
4. Once it comes to a boil, use a skimmer to gently remove the foam. This ensures that your broth remains clear and beautiful. Keep skimming until there’s no more foam left.
5. Reduce the heat to medium-low and cover the pot with a lid. At this point, let it cook for about one hour. You want the carrots to be fork-tender and the chicken cooked through, almost falling off the bone.
6. Carefully remove the chicken from the soup pot and set it aside to cool for a few minutes. This way, you can easily pull the meat from the bones.
7. Next, remove the carrots, celery, and onion from the pot. If you find that there’s too much broth, you can ladle some out to a jar or airtight container for later use, which is a great way to reduce waste.
8. Now chop up the cooked carrots and celery, and add them back to the soup. This step not only enhances the flavor but adds back the lovely textures.
9. Shred some meat from the chicken. I usually use meat from half the chicken, but feel free to add more if you have plenty of broth. Add the shredded chicken back into the soup pot.
10. Add the dry noodles to the pot along with the chicken bouillon or vegeta. Stir well to combine everything, and taste for seasoning, adjusting with salt and pepper as needed.
11. Cook for another five to ten minutes until the noodles are cooked through. Be cautious not to add too many noodles, as they will expand and absorb a lot of broth as the soup sits.
12. Finally, garnish with fresh parsley before serving. Enjoy your homemade masterpiece!

Variations to Try

If you’re looking to mix things up, there are plenty of variations you can try with Homemade Chicken Noodle Soup. Here are some ideas to inspire your next batch!

• Storage: Store any leftovers in an airtight container in the fridge. It will last about three to four days. Just make sure to cool it down before storing.
• Freezing: This soup freezes beautifully! To do so, pack it up before adding any noodles, as they can turn mushy when thawed. Stored properly, it can last four to six months in the freezer.
• Pairing: Serve with a crunchy side salad or fresh bread for a complete meal. A light salad adds a refreshing contrast to the hearty soup.
• Spice It Up: For a little kick, add some red pepper flakes or a dash of hot sauce when serving. This adds a delightful zing!
• Herb Variations: Experiment with different fresh herbs like thyme or dill to change the flavor profile. They pair beautifully with the chicken.
• Vegetarian Version: Substitute the chicken with mushrooms and use vegetable broth instead. You can still enjoy the comforting essence of this soup!

How to Serve Homemade Chicken Noodle Soup

When it comes to serving Homemade Chicken Noodle Soup, presentation and accompaniments can elevate the experience. Here are some tips:

• Choose the Right Bowl: Serve the soup in deep bowls to keep it warm longer. The right bowl enhances the dining experience.
• Add Fresh Herbs: A sprinkle of fresh parsley or chives on top right before serving adds a pop of color and freshness.
• Ideal Serving Temperature: Make sure the soup is hot, but not boiling, when served. This ensures a pleasant eating experience.
• Side Dishes: Pair with fresh sourdough or crusty bread for dipping, or serve with a light side salad dressed with lemon vinaigrette.
• Meal Occasions: This soup is perfect for a cozy family dinner or as comfort food when you’re feeling under the weather.
• Seasonal Pairings: In the winter months, you might enjoy it with roasted vegetables, while in the spring, a light green salad complements the flavors beautifully.
• Garnish Ideas: Consider adding a dollop of sour cream or a squeeze of lemon for a bit of tang, enhancing the overall flavor.

FAQ

Conclusion

Homemade Chicken Noodle Soup is truly a warm and inviting dish that has the power to bring people together. It’s a recipe filled with love and simple ingredients that create a comforting experience perfect for any occasion. I encourage you to try it out, and I promise you’ll be rewarded with a delicious meal that warms your heart and soul.

Homemade Chicken Noodle Soup

The ultimate comfort food, Homemade Chicken Noodle Soup is creamy, hearty, and perfect for chilly days. Packed with tender chicken, fresh vegetables, and noodles, this easy weeknight dinner will warm your soul. Make it tonight for a soothing, satisfying meal!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pound whole chicken (with skin and bones)
• 2 medium carrots (peeled)
• 1 medium onion (skin removed)
• 2 stalks celery
• 4 quarts water
• 2 cups egg noodles (dry, about 4 oz)
• 1 cube chicken bouillon (or 1 tbsp vegeta)
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• ¼ cup parsley (fresh, chopped)

Equipment

• 6 Quart Dutch Oven

Method

 

1. Remove the bag of gizzards from the inside. Place the chicken in a big soup pot, you'll need at least a 5 qt pot, and add enough water to cover the chicken. Add the whole onion, whole carrots and celery sticks to the pot. Make sure there's enough water to cover the vegetables. Bring to a boil over medium-high heat.
2. Once it comes to a boil, you will notice a dirty foam floating around the top of the pot, use a skimmer to skim that out. This will ensure that you get a clear soup. Keep skimming the foam until there’s no more left. Reduce the heat to medium-low, cover with a lid and cook for about 1 hour, the carrots should be fork tender and the chicken cooked through, and almost falling off the bone.
3. Carefully remove the chicken from the soup pot and let it cool for a few minutes until it's cool enough so that you can pull the meat from it. Remove the carrots, celery and onion from the soup pot as well. If you have too much broth in the pot you can now ladle some out to a jar or airtight container for later use and store it in the fridge.
4. Chop up the carrots and celery and add it back to the soup. Shred some meat from the chicken, I used the meat from half the chicken, but feel free to use all the meat, especially if you have a lot of broth, then add the shredded chicken back to the soup pot.
5. Add the dry noodles to the pot, and the chicken bouillon or vegeta. Taste for seasoning and adjust with salt and pepper as needed.
6. Cook for another 5 to 10 minutes until noodles are cooked through. Be careful to not add too many noodles because as the soup sits they will expand and soak up a lot of the broth.
7. Garnish with parsley and serve.

Notes

• Tip 1: Use this recipe to make the best chicken salad ever with leftover chicken!
• Tip 2: Homemade chicken noodle soup will last 3 to 4 days in the fridge in an airtight container.
• Tip 3: This recipe freezes amazingly as well! Just be sure to pack up to store before adding any noodles as they tend to turn mushy when thawed.
• Tip 4: Stored in an airtight container, this soup will stay fresh frozen for 4 to 6 months.
• Tip 5: Just thaw overnight in its container in the fridge before reheating on the stove.

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