Soups & Stews

Homemade Chicken Noodle Soup

A classic chicken noodle soup made from scratch using a whole chicken. Light yet full of flavor.

Recipe via recipetineats.com

Add to meal plan Print

Prep20 min

Cook1 hr 40 min

Total2 hr

Serves6

Scale

Units

Ingredients

1 ¾ kgwhole chicken3.5 lb, rinsed and cleaned, best quality you can afford

1 headof garliccut in half horizontally

2carrotscut into chunks

2celery ribscut into chunks

2onionspeeled and cut into quarters

1 tbspblack peppercorns

2bay leavesfresh or dried

4thyme sprigsor 1 1/2 tsp dried thyme leaves

9 cupwaterenough to just cover chicken

1 tbspolive oil

1 largeoniondiced

3garlic clovesminced

2 mediumcarrotscut in quarters lengthwise then chopped

2celery ribscut into 1 cm / 1/2" thick pieces

2 cupshredded chickenfrom homemade broth

2 lhomemade chicken broth2 quarts, from above

200 gegg noodles or pasta of choice6 oz

2 tspVegeta or other stock powder(Note 4

½ tspblack pepper

4thyme sprigsoptional

1bay leafoptional

finely chopped parsleyfor garnish, optional

Instructions

1
Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
2
Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
3
Scoop scum off surface once or twice during first 30 minutes.
4
Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.
5
Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
6
Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
7
Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
8
Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
9
Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
10
When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
11
Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
12
Serve soup immediately, garnished with fresh parsley.

Shop this recipeAll from local Ohio vendors

Rus-Men Farms Whole Chicken

$5.00

$4.50 member

Sweet Grass Dairy Whole Chicken

$6.00

$5.50 member

Goodman Family Farms Whole Bird

$5.00

$4.50 member

Busy Bees Farm Market Chicken

$5.50

$5.00 member

Sweet Grass Dairy Chicken Boneless Thighs

$19.00

$17.50 member

Sweet Grass Dairy Chicken Hotdogs

$18.00

$17.00 member

Sweet Grass Dairy Garlic & Herb Cheese

$7.00

$6.50 member

Brokaw's Farm & Market Garlic

Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.

$4.00

$3.50 member