Go Back

Chicken Noodle Soup

A comforting bowl of homemade chicken noodle soup, made from scratch with layers of flavor. Perfect for a cozy dinner or lunch.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1.8 kg 1.8 kg whole chicken Rinsed and cleaned; choose the best quality you can afford
  • 1 head 1 head of garlic Cut in half horizontally
  • 2 pieces 2 carrots Cut into chunks
  • 2 ribs 2 celery ribs Cut into chunks
  • 2 pieces 2 onions Peeled and cut into quarters
  • 1 tbsp 1 tbsp black peppercorns
  • 2 leaves 2 bay leaves Fresh or dried
  • 4 sprigs 4 thyme sprigs Or 1 1/2 tsp dried thyme leaves
  • 9-10 cups 9 - 10 cups water Enough to just cover chicken
For the Soup
  • 1 tbsp 1 tbsp olive oil
  • 1 large 1 large onion Diced
  • 3 cloves 3 garlic cloves Minced
  • 2 medium 2 medium carrots Cut into quarters lengthwise then chopped
  • 2 ribs 2 celery ribs Cut into 1 cm/1/2" thick pieces
  • 2 cups 2 cups shredded chicken From homemade broth
  • 2 liters 2 liters homemade chicken broth As above
  • 200 g 200 g egg noodles Or pasta of choice
  • 2-3 tsp 2 - 3 tsp Vegeta Or other stock powder
  • 1/2 tsp 1/2 tsp black pepper
  • 4 sprigs 4 thyme sprigs Optional
  • 1 leaf 1 bay leaf Optional
  • Finely chopped parsley For garnish, optional

Method
 

Broth Preparation
  1. Place the whole chicken in a large pot and cover with water.
  2. Add garlic, carrots, celery, onions, peppercorns, bay leaves, and thyme to the pot.
  3. Bring it to a boil over medium heat, then reduce to a simmer. Cover and let it cook for about 1 ½ to 2 hours, or until the chicken is fully cooked.
  4. Remove the chicken and strain the broth. Set aside the broth and shred the chicken, discarding the skin and bones.
For the Soup
  1. In a new pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
  2. Stir in minced garlic, then add carrots and celery, cooking until just tender.
  3. Pour in the strained chicken broth and bring to a simmer.
  4. Add shredded chicken, egg noodles, vegetable stock, and spices. Let it cook further until noodles are done.

Notes

Let the soup cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen for about 3 months. Just make sure to reheat thoroughly before serving again.