Hi Everyone,
Today I am sharing with you a re-make of a recipe that I posted on October 10, 2011. That was back in the day where I had to photograph recipes outside for decent lighting. If you check my post out the pictures were not very desirable. Not only did I take a little bit better pictures, but I also made the recipe even better. It’s a win win for me and my family. So my re-make recipe is Homemade Chicken Noodle Soup. This is one of my signature dishes that I have been making for over 20 years. It’s a family and friend favorite and I hope it becomes one of yours.
This soup is simply amazing! It has the perfect chicken soup flavor without adding bouillon cubes. It’s chock full of carrots, celery, onions and of course noodles! The soup reminds me of the kind Grandma would make. It is all natural and completely homemade. I am very proud of this soup.
I changed up my original recipe by using a whole chicken to make the broth. I normally use chicken breasts with skin and bones, but this time I was looking for ultimate flavor so I bought a whole roasting chicken from Trader Joe’s. This recipe is so simple, you cook all of the ingredients together, including the whole chicken. When the chicken starts to fall apart, I took it out of the soup, let it cool and added the chicken meat only, back into the soup. I did make my noodles on the side, because I don’t like to add noodles directly to any soup, otherwise you will end up with a starchy noodle mess the next day. Those noodles really can expand.
- 4½ lbs. whole chicken, cleaned (make sure you take any bags out of it)
- 1 medium onion - diced
- 3 large carrots, peeled, diced
- 3 stalks celery - diced
- 1 tbsp. parsley
- 2 tsp. thyme
- 1 tsp. oregano
- 2 tsp. ground pepper
- 2 tsp. salt
- 2 bay leaves
- 12 oz. bag extra wide egg noodles (cooked separate)
- In a large stock pot; add vegetables, seasoning and chicken. Cover with approx 16 cups of water. You want enough water to cover the chicken. Bring to a boil, cover and simmer for 1- 11/2 hours, until meat starts to fall off the bone. You may also have to skim fat off the top.
- Take the chicken out and place to the side until it is cool enough to handle.
- Once chicken is cool enough, take off all of the meat, discard bones and skin. Add back to pot with the vegetables. Cook on low for 1 hour.
- In a separate pot, cook egg noodles according to package.
- Place some noodles in your soup bowl and add soup.
- This recipe, I'm guessing makes about 18-25 - 1 cup servings, maybe a little more.
I just love this soup and nothing beats homemade chicken soup from scratch. It is one of my favorite recipes. I think if you have time you should give it a try. You won’t be disappointed.
Have a great day!
Stay tuned for a giveaway tomorrow.
Toodles,
Jennifer
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Thank you for the recipe! This one seems very simple and easy to make. I’ve read my fair share of chicken noodle soup recipes online (and I also have my own), and this one is the ‘minimalist’ of them all. I hope I can try this over the weekend.
Oh I hope you can try it too! I love it, it’s one of my favorite recipes of all time. It’s so easy and I do like that there isn’t a lot of work to it.
Could this be done in a Dutch oven?
Hi Madeline,
Yes it can be made on a stove top. Just add all of the ingredients in a pot. Here is a recipe that I just love with chicken soup made on the stove top. http://www.peanutbutterandpeppers.com/2014/10/14/homemade-chicken-noodle-soup/
Hello Jennifer! I love this recipe. I just have one question, how do you keep the noodles fresh and ready to add to the soup overnight, as you wait until the next day?
Hi Jennifer, What I do is cook the noodles separate and add them into the bowl of soup. They taste find the next day, but if you add them directly into the soup, they tend to get starchy and big.
Oh and if you already added them to the soup, if at all possible scoop them out and store in a container and add them back into the soup the next day.