Description
This classic Homemade Chicken Noodle Soup recipe features a rich, flavorful broth made from scratch using a whole chicken, fresh vegetables, and egg noodles. Simmered slowly to develop deep flavors, this comforting soup is perfect for cozy meals and serves six generously.
Ingredients
For the Broth and Soup
- 1 whole chicken (4 pounds, with skin and bones)
- 2 medium carrots (peeled)
- 1 medium onion (skin removed)
- 2 stalks celery
- 4 quarts water
- 2 teaspoons salt (divided)
- 1 chicken bouillon cube (or 1 tablespoon vegeta)
- 1 teaspoon pepper (or to taste)
- ¼ cup parsley (fresh, chopped)
- 2 cups egg noodles (dry, about 4 ounces)
Instructions
- Prep the broth. Remove the gizzard bag from the chicken cavity. Place the whole chicken in a large stockpot with the water, whole onion, carrots, and celery, ensuring all ingredients are submerged. Add 1 teaspoon salt.
- Bring to a boil. Heat the pot over medium-high heat until boiling.
- Skim the broth. As foam rises to the surface during boiling, regularly skim it off with a skimmer or slotted spoon to keep the broth clear.
- Simmer the broth. Reduce heat to medium-low, cover, and simmer for about 1 hour until carrots are fork-tender and chicken is nearly falling off the bone.
- Remove chicken and vegetables. Carefully transfer the chicken and vegetables to a bowl and allow them to cool for 15-20 minutes until safe to handle.
- Shred chicken and chop vegetables. Discard the onion, chop the cooked carrots and celery, and shred about half the chicken meat from the bones. Return the chopped veggies and shredded chicken to the pot.
- Add noodles and seasonings. Stir in the dry egg noodles, the bouillon cube, remaining 1 teaspoon salt, and 1 teaspoon pepper. Taste the broth to adjust seasoning.
- Cook noodles. Simmer the soup for 5-10 minutes until noodles are tender, being careful not to add more noodles as they swell while resting.
- Garnish and serve. Stir in fresh chopped parsley. Taste again and adjust salt and pepper if needed. Serve hot.
Notes
- Save the remaining shredded chicken meat for sandwiches or another meal.
- Skimming the foam during boiling is key for a clear broth.
- Use fresh parsley for best flavor, but dried parsley can be substituted if needed.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American