Description
This homemade chicken noodle soup is a comforting classic made from scratch using a whole chicken and fresh vegetables. Slow-simmered to develop rich flavors, the broth is enhanced with fragrant herbs and toasted egg noodles for an irresistible, hearty meal perfect for any day.
Ingredients
Scale
Broth and Chicken
- 1 whole chicken (about 4 pounds)
- 12 cups water
- 1 medium onion, roughly chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
Noodles
- 8 ounces egg noodles
- 1 tablespoon olive oil
Garnish and Serving
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges for serving (optional)
Instructions
- Prepare the Chicken Broth: Place the whole chicken in a large stockpot. Add water, onion, carrots, celery, garlic, and bay leaves. Season with salt and pepper. This forms the base for your flavorful soup.
- Simmer the Broth: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 1 to 1.5 hours until the chicken is fully cooked and tender. Skim off any foam that appears on the surface to keep the broth clear.
- Remove Chicken and Bay Leaves: Carefully take the chicken out of the pot and set it aside to cool slightly. Remove and discard the bay leaves from the broth.
- Strain the Broth: Pour the broth through a fine-mesh sieve into a clean pot to remove the solids. Taste and adjust seasoning with additional salt and pepper if needed.
- Shred the Chicken: Once the chicken has cooled enough to handle, remove the skin and shred the meat into bite-sized pieces. Set aside for later use in the soup.
- Add Herbs to Broth: Bring the strained broth back to a simmer and stir in the dried thyme and dried parsley to infuse more flavor.
- Toast the Noodles: In a separate pan, heat olive oil over medium heat. Add egg noodles and sauté for about 3 minutes until they are lightly toasted, enhancing their flavor and texture.
- Cook Noodles in Broth: Add the toasted noodles to the simmering broth and cook for 8 to 10 minutes until the noodles are al dente, absorbing the broth’s flavors.
- Combine Chicken and Soup: Return the shredded chicken to the pot and simmer for an additional 5 minutes to heat through thoroughly.
- Add Fresh Parsley: Stir in chopped fresh parsley before serving for a burst of freshness and color. Adjust the seasoning one final time if needed.
- Serve: Ladle the hot soup into bowls and serve with lemon wedges on the side for an optional bright, tangy finish. Enjoy your comforting homemade chicken noodle soup!
Notes
- Skimming foam during simmering helps keep the broth clear and fresh-tasting.
- To save time, leftover cooked chicken can be substituted for the whole chicken, adjusting broth accordingly.
- Toasted noodles add a subtle nutty flavor and prevent them from becoming mushy in the soup.
- Fresh parsley and lemon wedges brighten the soup and add vibrant flavors.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
