Easy Homemade Chicken Noodle Soup
Last week everyone in the house had colds but me. I bragged about how “I really think it has to do with me working at a hospital. I’m like super immune or something.”
And as if working in an ER with a bunch of sick patients all around isn’t enough to make ya wish you walked around in a bubble, being at home… completely surrounded by sickness might be worse. AND I can only handle hearing so much sniffling and complaining before I wanna scream. So for dinner I made us all grilled cheese sandwiches and a big pot of chicken noodle soup and guess what… everyone’s better!
But me.
After all the kiss-dodging, hand washing and Lysol spraying I still caught their colds. And now I’m sitting here with chapped lips, a wadded up tissue stuck up my left nostril and breathing through my mouth. Pretty glamorous huh? Yeah-not. {I am, however drinking a delicious glass of Cabernet! *winning!*}
I started by roasting a chicken… err the grocery store roasted a chicken. I just bought it, but feel free to use leftover roasted chicken from dinner.
I plucked all the white and dark meat off and stared at the grody carcass.
Then just throw it into a measuring cup {or bowl… whatevs} and stuck it in the fridge for later.
For the stock you’ll need to prep some veggies. One carrot, one celery stalk and one small onion.
Meanwhile; throw the chicken carcass into a large pot that has a tablespoon of oil in it and has been heating over medium high heat until slightly browned, 8 or so minutes.
Throw in the chopped parsley, thyme and prepped veggies. Then just toss it around.
Pour in the 12 cups of filtered water and scrape any brown bits that are on the bottom of the pan.
Drop in a bay leaf…
And a half teaspoon or so of whole black pepper corns.
Bring up to a simmer, reduce the heat to medium-low and keep a lid on it for 1-2 hours.
When the time is up, drain and discard all those nasty bits catching the broth into a clean pot or Dutch oven.
LOOK! You should now have a giant pot of stock.
For the soup you will need one small diced onion, two carrots and two celerystalks. All diced up the same size.
Fresh thyme, minced.
And the only noodles that are meant for chicken noodle soup. Kluski. You’ll want 2 cups.
Add in the fresh chopped thyme…
Kosher salt…
Black pepper…
And 4 packets of flavor boosting liquid bouillon. I’m lucky to find these natural ones at my grocery store, they don’t make it overly salty… and they really boost up the flavor.
In a separate pot, I brought some water up to boil. Seasoned it with a generous amount of sea salt, and then threw in the noodles. I cooked them as directed on the package which was about 7 minutes.
Once the vegetables are tender, I added in the two cups of shredded chicken.
Then the drained noodles.
Stirrrrrrr.
And poof. Soup.
So you probably thinking… um Laur, don’t you already have a chicken noodle soup recipe on here? I do-I do… but this is better. That soup was so three years ago, and I’m a little more experienced… um in the kitchen. Yeah. So I took that old ditty, and flipped the switch and made it more scratch-y.
This bowl of goodness is just what ya need when you are chapped, stuffy, achy and in need of a hot and hearty bowl of soup to sooth your soul. Now who wants to come over and make me some? Becud I kent breeve.
Enjoy!
Homemade Chicken Noodle Soup
Soul warming, homemade chicken noodle soup.
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: about 2 hours
Total Time: 2 hours 30 minutes
Ingredients:
FOR THE CHICKEN STOCK:
1 Rotisserie Chicken {or roasted}
1 large Carrot, roughly chopped
1 large Celery Stalk, roughly chopped
1 small Onion, roughly chopped
A couple sprigs of Fresh Parsley, roughly chopped
2 sprigs of Fresh Thyme
1 Bay Leaf
A half teaspoon {or so} of Black Peppercorns
12 cups Filtered Water
FOR THE SOUP:
2 medium Carrots, peeled and sliced
2 medium Celery Stalks, washed and sliced
1 small Yellow Onion, diced
1 teaspoon Kosher Salt
1/2 teaspoon Fresh Ground Black Pepper
1 teaspoon chopped Fresh Thyme
4 Packets of Natural Liquid Stock Concentrate
2 cups Light and Dark Shredded Chicken
1 to 2 cups Kluski Noodles
1 tablespoon Sea Salt
Directions:
Start by pulling the white and dark meat away from the bones. Place the shredded chicken in a bowl, cover and refrigerate until later.
In a large stock pot with the heat on medium-high, add in the chicken carcass and brown for 8 minutes or so.
Then throw in the roughly chopped carrot, celery, onion, parsley, thyme, bay leaf and peppercorns. Pour in 12 cups of filtered water and scrape up any browned bits that are on the bottom of the pot. Cover and bring up to a simmer {not a boil} with the lid on, for one hour and thirty minutes.
After the hour and a half is up; drain the stock through a strainer into another large pot or Dutch oven. Discard the remaining bones/vegetables.
Bring the stock back up to a simmer and add in the two diced carrots, celery and onions. Add in the teaspoon of kosher salt, the half teaspoon of black pepper and the chopped thyme. Let simmer until the vegetables are tender.
Meanwhile bring a smaller pot of water to boil. Season with sea salt and drop in the noodles. Cook according to package directions. Drain and then add into soup along with the shredded chicken and stock concentrate.
Stir and simmer until chicken is warmed through.
Serve with oyster crackers and more black pepper if desired.
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Laurie, I hope you feel better soon!!!
I’ve been sick for the last 2 weeks and made 3 batches of chicken noodle soup already. It’s better than any medicine. My mom used to make it for us whenever we got sick and I swear it has healing properties!
simplyscratch replied: — October 17th, 2012 @ 11:44 am
My mom did too… and I totally agree!
Oh no! I hope you feel better soon. I think I’m coming down with something so I might go home and make industrial quantities of chicken noodle soup…
Chicken soup is the best. Hope you are feeling better!
simplyscratch replied: — October 17th, 2012 @ 11:45 am
Thanks Rina!
Hope you feel better soon. I need to make a batch of this while I’m not sick and freeze it. Homemade chicken soup is the best treatment I know.
Isn’t it funny how we’ll keep recreating older recipes as we continue this journey? I haven’t had homemade chicken noodle soup in far too long.
Oh this looks heavenly. I have a sore throat myself and I think that would just do the trick!
Ps. Are you going to the Daily Buzz Food Fest this weekend? If so, we should totally meet up!
Come to mama!!
I needed a big bowl of this a couple days ago when the weather changed and the snotty noses kicked in!
You will definitely be getting a call when I don’t feel good!
simplyscratch replied: — October 18th, 2012 @ 1:13 am
Deal
This looks so comforting… I bookmarked this for the next cold I get! Thank you!
I love chicken noodle soup and this looks so easy!!
I feel warm & cozy just looking at this soup!
Hi Laurie! Sorry you “kent breeve”! Hope you feel better soon! Thanks for sharing the recipe! Sounds delish! Blessings from Bama!
I could’ve used a HUGE batch of this last week when I wasn’t feeling well Laurie!! I hope YOU feel better soon Laurie. Keep your chin up!
Grilled cheese and chicken noodle soup is the BEST! Hope everyone is on the mend!
Feel better! And I always need a nice bowl of soothing chicken noodle soup – even when I’m not sick! I also love that this is made with homemade chicken stock!
simplyscratch replied: — October 18th, 2012 @ 1:14 am
Thank you Chung-Ah!
When I’m sick the only things that I want to eat are grilled cheese, soup, and oatmeal.
Being sick is so blaaaah, so I hope y’all feel better soon!
Chicken soup is my favorite way to feel better when I’m sick or just feeling down. I love my mom’s recipe for nostaligic reasons but yours sure does look wonderful.
ahh, being sick sucks – i hope you feel better. i love homemade chicken noodle soup when i’m sick – it seriously does make you feel so good and warm and comforts you! jason makes me his signature chicken noodle all the time when i’m sick – i don’t know why i haven’t shared the recipe yet haha
simplyscratch replied: — October 18th, 2012 @ 1:15 am
Thanks Julie! Ohhh and please do share!
You have better been over this sickness when we had our blog chats the other night. I’m not down with the sniffles!
Looks awesome. Feel free to bring me some Friday because I’m sure your germs will have attacked my perfectly healthy “hospital” immunity by then. 
All jokes aside. Hope you’re feelin better.
simplyscratch replied: — October 18th, 2012 @ 1:04 am
I was just starting with a sore throat that night… then it got worse on Tuesday!
I did enjoy our chat though 
Chicken soup is called sopas in some parts of the Philippines.
I remember not feeling well back then when I was there and a friend cooked sopas for me (chicken soup with macaroni cubes and a lot of other local ingredients) and after taking it I almost got my strength back immediately.
There is really something in chicken soups that it makes us recover immediately from sickness.
simplyscratch replied: — October 18th, 2012 @ 1:16 am
I pretty positive it’s in the bones { I know gross huh?} but it’s magical!
Cold’s are awful, I hope you feel better. I’m pretty sure with this soup though you will make a speedy recovery in no time. Chicken noodle soup cures the soul.
Wonderful chicken soup, adding noodles just made it heavenly
I hope you feel better soon! Grilled cheese and soup is like my ultimate go to comfort meal even when im not sick. This soup soo good and I have only recently discovered the amazingness that is those liquid flavor boosters.
It sucks working in a petri dish. I work at a school, and kids are always handing me their cellphones, to talk to their parents. Yikes! I wash my hands a lot. My family just got over colds, and so far, I’m unscathed. I say that with caution though. I just made chicken soup, and smiled that we make ours the same. I’ve not seen those noodles, before, so I need to keep my eyes open for them. It’s a minor thing, but I found that making chicken soup in a pasta pot makes things easier. I can just lift out the liner and I have stock! I always roast my chicken, too, because I think it gives more depth of flavor. Nicely done. Wishing you a speedy recovery.
Hope you feel better soon. This soup is perfect for fall, and feeling better!
There’s nothing better than a good bowl of homemade chicken noodle soup when you have a cold! I hope you get to feeling better soon!
I just found your blog and love it! I hope you feel better soon! I know what you mean about the immunity, I work at a hospital too and I always get this cocky, ain’t gonna happen to me attitude when cold season rolls around. This soup looks fantastic though.
I love it! I’m around sick people all the time at the hospital I work at, and I usually only get sick when my fiance is ill. What’s up with that? I feel you on the clean bubble. I come home from work every night and take a scalding hot shower to kill the germs of the hospital off my body. I hate how nasty I feel from a 12 shift on the orthopedic floor, I can’t imagine how you feel in the ER!
I am actually making this today! Yum! I was just curious however, if you thought it might freeze well? I just wasn’t sure because of the noodles.
Thinking this would be something great to have on hand during the winter months.
simplyscratch replied: — October 29th, 2012 @ 7:36 pm
Hi Deana! I would probably freeze before adding the noodles. And just make fresh ones on the day you reheat the soup. Hope this helps!:)
It does, thank you!
This soup is awesome! I actually enjoyed it more than your other chicken noodle soup. It is so flavorful and was so easy to make. I am 7 mos pregnant and my baby loves it too. He was kicking both times I ate some. Another winner. Thanks Laurie.
simplyscratch replied: — November 3rd, 2012 @ 4:00 am
That’s what I thought.. the other one was too bland! Glad you and baby liked it
I love reading everything you write!! So well said and so well done!!
Thanks Laurie!!
Out of all the “homemade” chicken noodle soup I’ve perused, yours is by far the best. Canned broth and chunked breast the other recipes call for ain’t gonna cut it! And by using kluski, you are my instant hero. *hint- I always add a splash of a good dry white wine. Kudos to you!!!!!
Thanks so much..the sick hubby loved it! Great,rustic flavors..perfect and so simple!
its snowing here in East tenn today so making this with a pan of Cornbread for dinner tonight, have made before and it is great, very healing and wonderful on a cold day..Thank you for sharing..