Chicken noodle soup has a warm, comforting way of soothing aches, stuffy noses & scratchy throats which makes it the PERFECT cold & flu food. Every fall I stock up my freezer with this savory homemade soup. When me, my honey pie or my baby gets sicks I just whip out a serving size bag, pop it into a pot and within minutes I can serve up a steaming bowl of from scratch chicken noodle soup.
It doesn’t get any better than not having to run out in the cold to get a can of that god awful salt packed, condensed soup with those thin ass noodles and tiny bits questionable chicken. Best of all this recipe is super easy to make.
This chicken noodle soup recipe is packed with chunks of chicken, celery, onions & fresh parsley! The homemade broth is so fresh and savory and the thyme just adds that punch that most chicken noodle soups lack. This is definitely food for the mind, body & soul.
Homemade Stock & Chicken
2 large chicken breast (bone-in)
2 carrots (unpeeled)
2 celery stalks
1/2 white onion
2-3 sprigs of fresh parsley
1 t. garlic powder
1 t. black pepper
A couple of sprinkles of salt
A few dashes of poultry seasoning
2 cups of egg noodles
2 carrots (peeled & diced)
2 celery stalks (diced)
1/4 of white onion (diced)
2-3 low sodium bouillon cubes
Seasonings (salt, pepper, thyme, dried parsley)
butter (for sauteing vegetables)
Step 1.) In a large pot add chicken breasts, carrots, celery, onions, & parsley.
Step 2.) Cover with water and add in seasonings
Step 3.) Bring to a boil and then reduce heat, cover and simmer for 1 hour.
Skim off any foam that rises to the top.
Step 4.) When stock is done cooking, remove chicken and set aside to cool.
Step 5.) Strain the stock into a bowl and then transport it back into the pot and place on the range.
Step 6.) Add bouillon cubes and allow to completely dissolve by bringing it to a boil. Next add addition seasonings.
Add the seasonings a little at a time and taste the stock after each seasoning. Season until the stock tastes just the way you desire. I go heavy on the seasoning, just because I love a flavorful stock.
*Note* If you’ve never made homemade chicken stock don’t be alarmed by the bland taste before you add in the bouillon & seasoning. It will taste like water & vegetables (blah) but when you start adding in those seasonings it really brings out the essence of that chicken and vegetable you discarded. Trust me it will be waaay better than store bought stock/broth.
Step 7.) When the meat is cool, pick it off the bone, set aside.
Step 8.) Chop up the carrots, onions, & celery & saute them in a tablespoon of butter until tender.
Step. 9) Add chicken, carrots, celery & onion into stock and bring to a boil for 5-10 minutes or until carrots are tender.
Step 10.) Add in 2 cups of egg noodles and cook uncovered for 10-12 minutes until tender.
Serve & enjoy or freeze for later use!
To Freeze: Place chicken noodle soup in individual serving size freezer bags and lay flat in the freezer. When frozen place soup bags into a large ziplock bag. Label the large zip lock bag with the contents & date. Store for up to 6 months.
Want a really strong stock? After you remove the chicken you can continue to cook the stock for up to 8 hours on low.
If you don’t trust yourself with seasoning up the stock you can purchased one of those whole, fully cooked seasoned deli chickens, remove the meat from the bones and put the bones and skin in the stock. This add lots of flavors, saves time and still gives that fresh, homemade stock taste!