Print

Easy Homemade Chicken Noodle Soup from Scratch

easy homemade chicken noodle soup from scratch - featured image
Print Recipe

A deeply comforting chicken noodle soup made entirely from scratch with a whole roasted chicken, fresh vegetables, and a rich, golden broth. This recipe, inspired by a handwritten notebook from an estate sale, delivers the ultimate comfort food experience.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds / 1.8–2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • 2 large yellow onions, quartered
  • 4 large carrots, peeled and cut into large chunks
  • 4 celery stalks, cut into large chunks
  • 6 cloves garlic, smashed
  • 1 bunch fresh parsley
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns (about 15 grams)
  • 2 teaspoons salt (10 grams), plus more to taste
  • 12 cups cold water (2.8 liters)
  • Shredded chicken from the broth
  • 3 medium carrots, peeled and diced (about 1 cup / 130 grams)
  • 3 celery stalks, diced (about 1 cup / 100 grams)
  • 1 medium yellow onion, diced (about 1 cup / 150 grams)
  • 2 cloves garlic, minced
  • 8 cups strained broth (1.9 liters)
  • 8 ounces wide egg noodles (225 grams)
  • Fresh parsley, chopped, for garnish
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Rinse the whole chicken inside and out with cold water and pat dry with paper towels. Place chicken in a large roasting pan or rimmed baking sheet. Drizzle with 1 tablespoon olive oil and rub all over the skin. Season generously with salt and pepper. Scatter quartered onions, large carrot chunks, celery chunks, and smashed garlic cloves around the chicken. Roast for 45 minutes, until skin is golden brown and internal temperature reaches 165°F (74°C) in the thickest…
  2. Transfer roasted chicken and all vegetables to a large stockpot. Pour off excess fat from the roasting pan, leaving browned bits. Place roasting pan on stovetop over medium heat, add about 1 cup of water, and scrape up browned bits with a wooden spoon. Pour this liquid into the stockpot with chicken and vegetables. Add parsley stems, thyme sprigs, bay leaves, whole peppercorns, 2 teaspoons salt, and 12 cups cold water. Bring to a gentle simmer over medium-high heat, then reduce heat to low. Skim…
  3. Carefully remove chicken from pot using tongs and place on a large cutting board. Let cool for about 10 minutes. While cooling, set a fine-mesh strainer over a large bowl or pot and strain the broth. Discard vegetables and herbs. You should have about 8-10 cups of broth. Once chicken is cool enough to handle, shred the meat, discarding skin and bones. Set aside about 4-5 cups of shredded chicken.
  4. Rinse out stockpot and place over medium heat. Add remaining 1 tablespoon olive oil. Once shimmering, add diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until vegetables start to soften and onion is translucent. Add minced garlic and cook for 30 seconds more. Pour in 8 cups of strained broth and bring to a boil. Add egg noodles and cook according to package directions, usually 6-8 minutes for wide noodles. Stir occasionally to prevent sticking.
  5. Once noodles are tender, reduce heat to low. Stir in shredded chicken and let warm through for about 2 minutes. Taste and adjust seasoning with salt and black pepper. Stir in fresh parsley just before serving.
  6. Ladle soup into deep bowls, ensuring each serving gets plenty of noodles, chicken, and vegetables. Garnish with extra parsley if desired. Serve immediately with crusty bread or crackers on the side.

Notes

For best results, cook noodles separately if meal-prepping to prevent them from becoming mushy. The soup tastes even better the next day as flavors meld. For a clearer broth, skim foam during the first 15 minutes of simmering. Roasting the chicken first adds deep flavor to the broth.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, chicken soup from scratch, easy chicken soup, winter soup, cold remedy

Find it online: https://platebelle.com/easy-homemade-chicken-noodle-soup-from-scratch/