Description
This comforting Homemade Chicken Noodle Soup features tender shredded chicken, flavorful broth, and perfectly cooked egg noodles. Simmered with fresh vegetables and aromatic herbs, it’s a classic, hearty meal ideal for chilly days or when you need a soothing bowl of soup.
Ingredients
Scale
Soup Base
- 1 whole chicken (about 4 pounds)
- 12 cups water
- 1 medium onion, roughly chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
Noodles and Garnishes
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
- Lemon wedges for serving (optional)
Instructions
- Prepare the broth: Place the whole chicken in a large stockpot. Add water, onion, carrots, celery, garlic, and bay leaves. Season with salt and pepper to taste.
- Simmer the chicken: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 1 to 1.5 hours, or until the chicken is fully cooked and tender. Skim off any foam that forms on the surface.
- Remove chicken and bay leaves: Carefully take the chicken out of the pot and set aside to cool slightly. Remove and discard bay leaves from the broth.
- Strain the broth: Pour the broth through a fine-mesh sieve into a clean pot, discarding all solids. Taste and adjust seasoning with additional salt and pepper if needed.
- Shred the chicken: When cool enough to handle, remove chicken skin and shred the meat into bite-sized pieces. Set aside.
- Reheat the broth and add herbs: Return the strained broth to a simmer. Stir in dried thyme and dried parsley to infuse flavor.
- Toast the noodles: In a separate pan, heat olive oil over medium heat. Add egg noodles and sauté, stirring frequently, until noodles are lightly toasted, about 3 minutes.
- Cook noodles in broth: Add toasted noodles to the simmering broth and cook until al dente, about 8 to 10 minutes.
- Add chicken back to soup: Stir shredded chicken into the soup and simmer for an additional 5 minutes to heat through.
- Finish with fresh parsley: Stir in chopped fresh parsley and adjust the seasoning if needed.
- Serve: Ladle soup into bowls and serve hot with lemon wedges on the side for squeezing, if desired. Enjoy your warm and hearty homemade chicken noodle soup!
Notes
- Skimming foam during simmering helps keep the broth clear and improves flavor.
- To save time, leftover cooked chicken can be used instead of cooking the whole chicken from scratch.
- To make gluten-free, substitute egg noodles with gluten-free noodles or spiralized vegetables.
- Adding lemon juice enhances the brightness and flavor of the soup before serving.
- For a richer broth, some prefer roasting the chicken before simmering.
