The BEST homemade chicken noodle soup made from scratch!
Is there anything more comforting than homemade chicken noodle soup?
It’sperfect for cold weather, and especially good if you are fighting off a cold or flu.
Elise Bauer
There are probably as many ways of making chicken noodle soup as there are moms who make it.
Already have chicken stock?This recipe includes instructions for a 30 minute shortcut version as well.
This recipe makes an especially clean tasting soup with a rich, clear broth, and plenty of noodles.
Elise Bauer
This will produce dry, over-cooked pieces of chicken.
This hard boil forces the scum to the surface all in one go.
This is a classic stock making technique that helps produce a clear, clean-tasting broth.
Elise Bauer
Add chopped carrots and celery to the stock and bring to a simmer.
Then add chopped chicken breast or thighs and bring to a simmer again.
Then add dry noodles.
Elise Bauer
Note that the egg noodles will expand quite a bit in the soup.
If you don’t like this, cook the noodles separately and add them to each bowl.
The soup will also freeze well for up to 3 months.
Elise Bauer
We advise waiting to add the noodles to the soup until serving.
Making soup this way will take about 30 minutes.
Remove and discard the largest pieces of breast and thigh skin.
Elise Bauer
Cut away and discard excess fat from chicken pieces.
Bring to a full rolling boil.
Boil for 3 minutes.
Elise Bauer
After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot.
Return the now parboiled bones to the clean pot.
(Fennel tops or leek greens can be added too, if you have them.)
Elise Bauer
Cover with an inch or two of water (about 3 quarts).
At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock.
Rinse out the pot and return the stock to the pot.
Elise Bauer
Simple Tip!
If you want, set aside and strip the bones of any remaining meat.
It should be rather bland because up to now, no salt has been added.
Elise Bauer
Add salt to taste.
As a guideline, for each quart of stock, add 2 teaspoons of salt.
Cut the chicken breast and thigh meat into bite-sized pieces.
Elise Bauer
Add to the pot with the carrots, celery, and stock.
Return to a low simmer.
Add the egg noodles and return to a simmer.
Elise Bauer
Note that the noodles will expand substantially in the soup broth as they cook.
Stir in a handful of chopped fresh parsley.
Add freshly ground black pepper, more thyme, and more salt to taste.
