Homemade Chicken Noodle Soup

Michigan.. the only place that can be 75 degrees in March and snowing in April! Today its cold, really cold and really rainy, and what better to have for dinner but a nice hot comforting bowl of homemade chicken noodle soup!

Honestly I really don’t mind rain, it’s kind of cozy and peaceful when you’re indoors and dry, under blankets reading. I do mind however, doing errands in the rain. So it just figures that today I have to drop my kindergartener off to school then take my oldest to a doctor’s appointment, then back to school, then off to Meijer for some groceries, and then back home. I was a soaked cold mess by the time I got home and a nice steaming bowl of soup was sounding better by the second. The only problem.. dinner was like 6 hours away.

In my opinion, chicken noodle soup doesn’t have to be fancy and hard work. It shouldn’t take all day to make, and you shouldn’t have to dirty up your whole kitchen just to make it. Here is a one pot recipe for simply great chicken noodle soup.


Here is what you’ll need; Chicken pieces; bone in and skin on, 8 cups chicken stock or broth, 3 carrots, 2 celery stalks with leaves, 1 sweet onion, parsley, 1 cup noodles, olive oil, salt and pepper. If you want to use a chicken bouillon you can.


Start by prepping your vegetables, clean and trim the celery. Save those end pieces in a bag for when you want to make your own chicken stock.


Peel and trim your onion {again save those pieces} and chop.


Trim the carrot {save the tops and ends} and slice into rounds. I keep a bowl near-by and place all those tops, ends, skins and leaves. Then I stick them into a freezable storage bag and place in the freezer, we will be making stock soon!


In a large pot or dutch oven add two tablespoons of olive oil and heat over medium heat. Add the celery and onion to the oil and cook until soft and translucent.


Mean while season your chicken pieces with a good amount of kosher salt and pepper. The part of the chicken I am using are 2 chicken breasts, 2 thighs and the two wings. All are bone-in and skin on!

What’s that Julia Child? Dont be afraid!


Place the breasts and thighs skin side down, and add the wings in the pot. Let the chicken cook for 5 minutes.


Turn the chicken, the skin should have a golden crust. Top with the sliced carrots and chicken stock/broth. Cover and cook for 1 hour.


After an hour has passed, remove the chicken from the pot, let cool slightly and shred {light and dark meat}. Discard the skin, but save ALL those bones for stock!!


Now chop up 1/4 cup fresh parsley, and get your noodles ready. I’m using kluski noodles {you can find them at the grocery store by the egg noodles}.


Add the chicken back in, along with the noodles and parsley. Cover and simmer for 20 minutes. Season the soup with salt and pepper to taste.  {My oldest took this picture of the parsley… isn’t it lovely?!}


And my youngest took the one of her soup :)


Serve while hot! Along with some saltine crackers, grilled cheese and spoon!! A perfect meal for a cold and rainy day anywhere :) Enjoy!

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Homemade Chicken Noodle Soup

Ingredients:

8 cups chicken stock or broth, low sodium {64 fluid ounces}

2 chicken breasts, bone in and skin on

2 chicken thighs, bone in and skin on

2 chicken wings, bone in and skin on

3 carrots, sliced

2 celery stalks plus leaves, sliced

1 sweet onion, chopped

a handful of fresh parsley, chopped

1 to 1 1/2 cup noodles

salt and pepper

Directions:

In a large pot over medium heat, sauté the onions and celery in olive oil until translucent. Remove to a nearby bowl for a moment.

Add the chicken breasts and thighs {skin side down} into the pot, top with the wings and let cook for about 5 minutes. Turn the chicken and cover with carrots and all of the chicken stock. Replace the sauteed onions and celery, then the lid and reduce the heat to medium low and cook at a simmer for 1 hour.

Remove the chicken and let it cool slightly. Discard the skin, shred the light and dark meat but keep the bones in a separate freezer safe bag, for a homemade stock. Add the chicken back into the broth, along with the noodles and parsley, stir and cover. Continue cooking at a simmer for 20 minutes. Season with salt and pepper to taste and then serve!

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3 Responses to “Homemade Chicken Noodle Soup”

  1. #
    1
    Nichole B — May 13, 2010 at 2:02 pm

    ok, you made that look too easy! I'm in.

  2. #
    2
    Lexy — October 13, 2013 at 5:00 pm

    Do you have the nutritional infomation for this recipe? I made it tonight and want to track it.

  3. #
    3
    Abby — April 13, 2014 at 8:15 pm

    I’ve made both your chicken noodle soups, and I can never decide which one I like more!

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