This easy homemade chicken noodle soup is absolutely soul warming, cure-you-from-illness chicken noodle soup. So good and good for you!

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!*}

Start by roasting a chicken or if  you’re short on time, use a rotisserie chicken. Next, pluck all the white and dark meat off of the bones.

Then throw the shredded chicken into a measuring cup (or bowl) and stick it in the fridge for later, saving the carcass to use in making the stock.

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.

The BEST easy homemade chicken noodle 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 Easy Homemade Chicken Noodle Soup is so much better. That soup was so three years ago, and I’m a little more experienced 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! And if you give this Easy Homemade Chicken Noodle Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Print

Yield: 6 servings

Homemade Chicken Noodle Soup

Soul warming, homemade chicken noodle soup.

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

FOR THE CHICKEN STOCK:

• 1 roasted chicken (or rotisserie)
• 1 large carrot, roughly chopped
• 1 large celery stalk, roughly chopped
• 1 small onion, roughly chopped
• 2 sprigs of fresh parsley, roughly chopped
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1/2 teaspoon 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 all natural liquid stock concentrate
• 2 cups light and dark shredded chicken
• 1 to 2 cups kluski noodles
• 1 tablespoon Sea Salt

Instructions

1. Start by pulling the white and dark meat away from the bones. Place the shredded chicken in a bowl, cover and refrigerate until later.
2. In a large stock pot with the heat on medium-high, add in the chicken carcass and brown for 8 minutes or so.
3. 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 boiling) with the lid on, for one hour and thirty minutes.
4. 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.
5. 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.
6. 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.
7. Stir and simmer until chicken is warmed through.
8. Serve with oyster crackers and more black pepper if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White