Homemade Chicken Noodle Soup
A comforting homemade chicken noodle soup made from scratch with fresh ingredients, perfect for chilly days.
Ingredients
For the Broth
- 1.8 kg 1.8 kg / 3.5 lb whole chicken Rinsed and cleaned, the best quality you can afford
- 1 head 1 head of garlic Cut in half horizontally
- 2 pieces 2 carrots Cut into chunks
- 2 ribs 2 celery ribs Cut into chunks
- 2 pieces 2 onions Peeled and cut into quarters
- 1 tbsp 1 tbsp black peppercorns
- 2 pieces 2 bay leaves Fresh or dried
- 4 sprigs 4 thyme sprigs Or 1 1/2 tsp dried thyme leaves
- 9-10 cups 9 – 10 cups water Enough to just cover chicken
For the Soup
- 1 tbsp 1 tbsp olive oil
- 1 large 1 large onion Diced
- 3 cloves 3 garlic cloves Minced
- 2 medium 2 medium carrots Cut into quarters lengthwise then chopped
- 2 ribs 2 celery ribs Cut into 1 cm / 1/2″ thick pieces
- 2 cups 2 cups shredded chicken From homemade broth
- 2 litres 2 litres / 2 quarts homemade chicken broth From above
- 200 g 200 g / 6 oz egg noodles or pasta of choice
- 2-3 tsp 2 – 3 tsp Vegeta or other stock powder
- ½ tsp 1/2 tsp black pepper
- 4 sprigs 4 thyme sprigs Optional
- 1 leaf 1 bay leaf Optional
- to taste Finely chopped parsley For garnish, optional
Instructions
For the Broth
- In a large pot, place the whole chicken.
- Add garlic, carrots, celery, onions, black peppercorns, bay leaves, thyme, and enough water to just cover the chicken.
- Bring to a boil, then reduce heat to low.
- Simmer for about 1.5 hours or until the chicken is fully cooked.
- Remove the chicken, and set it aside to cool.
- Strain the broth, discarding solids, and return it to the pot.
For the Soup
- Heat olive oil in the same pot over medium heat.
- Sauté the diced onion and minced garlic until translucent.
- Add the quartered and chopped carrots and celery. Cook for another 5-7 minutes until tender.
- Shred the cooled chicken and add it back to the pot, along with the strained homemade broth.
- Stir in the egg noodles, stock powder, black pepper, and optional thyme and bay leaf.
- Simmer until the noodles are cooked, about 10 minutes. Adjust seasoning if necessary.
Notes
You can store leftover soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months; just make sure to let it cool completely before freezing. Use a high-quality whole chicken for a richer flavor. Feel free to add other vegetables like peas or corn. Adjust the amount of noodles to your preference. For creamier soup, add more!