Homemade Broth Chicken Noodle Soup
A whole chicken simmered into a golden broth, then turned into a soup with vegetables, shredded chicken, and egg noodles.
Equipment
- Large Stockpot
- Fine Mesh Strainer
- Cutting board
- Two forks
- Instant read thermometer
Ingredients
Main Ingredients
- 1 whole chicken about 3 1/2 pounds
- 1 head garlic halved, for the broth
- 2 carrots cut into chunks, for the broth
- 2 celery ribs cut into chunks, for the broth
- 2 onions quartered, for the broth
- 1 tbsp black peppercorns
- 2 bay leaves
- 4 fresh thyme sprigs
- 9 cup water enough to just cover the chicken
- 1 tbsp olive oil for the soup
- 1 large onion diced, for the soup
- 3 cloves garlic minced
- 2 medium carrots chopped, for the soup
- 2 celery ribs sliced, for the soup
- 2 cup shredded cooked chicken from the broth
- 8 cup homemade chicken broth from above
- 7 oz egg noodles
- 2 tsp chicken bouillon powder
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
Cooking
- Make the broth. Simmer the chicken with the garlic, carrots, celery, onions, peppercorns, bay, thyme, and water for about 1 1/2 hours, until 165 degrees F in the thigh.
- Strain. Cool the chicken, strain the broth, and return the broth to the pot.
- Saute. Cook the diced onion and garlic in the oil, then the carrots and celery for 5 to 7 minutes.
- Shred. Pull and shred 2 cups of chicken and add it with the broth.
- Add noodles. Stir in the noodles, bouillon, salt, and pepper and simmer about 10 minutes until tender.
Notes
Substitutions: Small pasta can replace egg noodles.
Tips: Keep the broth at a gentle simmer so it stays clear. Do not rinse raw chicken.
Storage: Refrigerate for 3 to 4 days. Freeze the soup without noodles for up to 3 months.