Of course! Homemade Chicken Noodle Soup is the ultimate comfort food, known for curing colds and warming souls. This recipe is a from-scratch classic that yields a rich, flavorful broth.
You can make this using a whole chicken (for the most flavor) or with pre-cooked chicken for a shortcut.
Here’s a comprehensive guide.
Classic Homemade Chicken Noodle Soup
This method involves making your own broth, which is the secret to the best flavor.
Ingredients
For the Broth:
· 1 (3-4 lb) whole chicken or 2-3 lbs of chicken parts (bone-in, skin-on thighs/breasts work best)
· 1 large yellow onion, quartered (skin on is fine for color)
· 3-4 carrots, cut into large chunks
· 3-4 celery stalks, cut into large chunks
· 2-3 cloves garlic, smashed
· 1 bay leaf
· 1 teaspoon whole black peppercorns
· A small bunch of fresh parsley (including stems)
· Cold water, to cover (about 10-12 cups)
· 1 tablespoon salt, plus more to taste
For the Soup:
· 2-3 carrots, peeled and sliced into half-moons
· 2-3 celery stalks, sliced
· 8 oz egg noodles (wide or extra-wide are classic)
· Fresh dill or parsley, chopped (for garnish)
· Salt and freshly ground black pepper, to taste
· A splash of lemon juice or a dash of vinegar (optional, to brighten flavor)
Instructions
- Make the Broth: Place the chicken, onion, carrot chunks, celery chunks, garlic, bay leaf, peppercorns, and parsley in a large stockpot. Cover everything completely with cold water. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
- Simmer: Skim off any foam or impurities that rise to the top during the first 15 minutes of simmering. Partially cover the pot and let simmer gently for 1 to 1.5 hours (if using parts) or 1.5 to 2 hours (if using a whole chicken), until the chicken is fall-apart tender.
- Strain and Shred: Carefully remove the chicken from the pot and set it aside to cool. Strain the entire broth through a fine-mesh sieve into another large pot or bowl. Discard the cooked vegetables and spices. You should have a beautiful, clear broth.
- Skim Fat: Let the broth rest for a few minutes. Use a large spoon or a fat separator to skim off the excess fat from the top. Alternatively, you can refrigerate the broth until the fat solidifies on top for easy removal.
- Prepare Soup Base: Return the defatted broth to your clean stockpot. Add the sliced carrots and celery. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are just tender.
- Cook Noodles: While the veggies simmer, shred the cooled chicken meat, discarding the skin and bones.
- Combine: Once the vegetables are tender, increase the heat to bring the soup back to a boil. Add the egg noodles and cook according to package directions (usually 6-8 minutes).
- Finish: In the last 2 minutes of the noodles cooking, add the shredded chicken back to the pot to heat through. Taste the soup and season generously with salt and pepper. Stir in the fresh dill or parsley right at the end.
- Serve: Ladle into bowls. A tiny splash of lemon juice or a dash of white wine vinegar right before serving can really brighten up all the flavors.
Quick & Easy Shortcut Version
Already have cooked chicken? This is for you.
Ingredients & Instructions
· Broth: Use 8-10 cups of high-quality store-bought chicken broth.
· Chicken: Use about 3 cups of shredded cooked chicken (rotisserie chicken is perfect!).
· Soup Base: In a large pot, sauté the sliced carrots and celery in 1 tbsp of olive oil or butter for 5 minutes. Add minced garlic and cook for 1 more minute.
· Simmer: Pour in the broth, bring to a boil, then simmer until vegetables are tender (15 mins).
· Finish: Add the noodles, cook until done, then stir in the pre-cooked chicken to warm through. Season with salt, pepper, and fresh herbs.
Pro Tips for the Best Soup
· The Key to Flavor: Sauté your fresh veggies! For an even deeper flavor, sauté the sliced carrots and celery in a little butter or olive oil before adding the broth in the final soup stage. This caramelizes their sugars and adds complexity.
· Noodle Warning: To prevent the noodles from getting mushy and absorbing all your broth, cook them separately and add them to each bowl when serving. This is especially important for leftovers.
· Herb Power: Don’t underestimate fresh herbs. Dill is traditional and fantastic, but parsley, thyme, or tarragon are also delicious.
· Acidity is Key: The final squeeze of lemon juice or dash of vinegar is a chef’s secret. It doesn’t make the soup taste lemony; it just makes all the other flavors pop.
· Leftovers: Store soup and noodles separately if possible. The noodles will continue to swell and absorb broth, turning the soup into a stew (which is still tasty, but very thick).
Enjoy your healing, comforting, and absolutely delicious homemade chicken noodle soup