Homemade Chicken Noodle Soup

This easy Homemade Chicken Noodle Soup is my go to recipe when I'm a little under the weather or wanting something cozy, but you don't need to be sick to enjoy this comforting soup! Homemade broth with tender vegetables, and chicken, and the best part, the Kluski noodles! So deliciously comforting and good for you too!

Course Soups, Stews & Chilis

Cuisine American

Keyword chicken, homemade, noodle soup, soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 229

Author Laurie McNamara

Equipment

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

Ingredients

FOR THE CHICKEN STOCK:

bones of 1 cooked chicken meat and cooking liquids reserved for the soup
2 large carrot roughly chopped
2 ribs celery (short stalks) roughly chopped
1 medium yellow onion roughly chopped
6 sprigs parsley roughly chopped
4 sprigs thyme
1 bay leaf
1/2 teaspoon black peppercorns
10 to 12 cups water

FOR THE SOUP:

2 teaspoons olive oil
2 medium carrots sliced
2 ribs celery (short stalks) sliced
1 medium yellow onion diced
kosher salt
any reserved cooking liquids from chicken see notes
1 teaspoon chopped fresh thyme
6 ounces Kluski noodles
2 cups light and dark chopped cooked chicken see notes
freshly ground black pepper to taste

Instructions

MAKE THE STOCK:

In a large stock pot with the heat on medium-high, add in the chicken bones and brown for 8 minutes.
Then throw in the chopped carrot, celery, onion, the parsley, thyme, bay leaf and peppercorns. Pour in 12 cups of filtered water (10 cups if using leftover cooking liquds - see notes) and scrape up any browned bits that are on the bottom of the pot.
Cover and bring up to a boil, then reduce to a simmer and cook for 1 to 1-1/2 hours.

MAKE THE SOUP:

When an hour has passed, start the soup. In a dutch oven, add the olive oil, onion, celery, carrot with a pinch of kosher salt. Cover and cook for 8 to 10 minutes, stirring occasionally until tender. Add in the thyme and cook 1 minute.
Add the leftover cooking liquids from cooking the chicken. If congeled, the heat of the pan will liquify it.
When the stock is finishe, use tongs to remove any large vegetables or bones. Then set a sieve into the soup pout and pour the stock through it to catch any remaining bones or veggies. Discard the remaining bones/vegetables. Keep the soup warm on medium-low heat.
Meanwhile, bring a sauce pan of salted water to boil. Add the noodles and follow the package directions or until al dente.
Add the noodles and chopped chicken to the soup. Season with kosher salt and groudn black pepper to taste.
Serve with minced parlsey, crackers and more black pepper, if desired.

Notes

How I Prepare the Chicken For The Soup:

Place a whole chicken in your slow cooker with carrots, celery, onion, 1 cup of broth and sprinkle in a generous amount of poultry seasoning. Cook it on low and slowly for 7 to 8 hours. I then carefully remove the chicken (usually it's falling apart) and when safe to handle, I pick the meat from the bone - saving both and discarding the skin. Next I pour the cooking liquids into a fat separator and once separated, pour out the juices leaving the fat behind. Save the liquids and discard the fat. The bones, meat and cooking liquids are used in this soup!

If using rotisserie chicken, your still fine to make the recipe as is. The cooking liquids just add a certain depth of and health benefits.

Nutrition