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.
Grandma’s Homemade Chicken Noodle Soup
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 ziplock 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 purchase 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 adds lots of flavors, saves time and still gives that fresh, homemade stock taste!
Grandma's Homemade Chicken Noodle Soup
By Divas Can Cook
Recipe type: soup
- CHICKEN STOCK AND CHICKEN
- 2 large chicken breast (bone-in)
- 2 carrots (unpeeled)
- 2 celery stalks
- ½ white onion
- 2-3 sprigs of fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- salt, few dashes
- poultry seasoning, few dashes
- SOUP RECIPE
- 2-3 low sodium bouillon cubes
- Seasonings (salt, pepper, thyme, dried parsley)
- 2 carrots (peeled & diced)
- 2 celery stalks (diced)
- ¼ of white onion (diced)
- 2 cups of egg noodles
- butter (for sauteing vegetables)
- In a large pot add chicken breasts, carrots, celery, onions, & parsley.
- Cover with water and add in seasonings
- Bring to a boil and then reduce heat, cover and simmer for 1 hour.
- Skim off any foam that rises to the top.
- When the stock is done remove chicken.
- Let chicken cool and then shred. Set aside.
- Strain the stock into a bowl and then transport it back into the pot and place on the range.
- Add bouillon cubes and allow to completely dissolve by bringing it to a boil.
- Next, add additional seasonings to taste. (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, I love a flavorful stock.)
- Chop up the carrots, onions, & celery & saute them in a tablespoon of butter until tender.
- Add chicken, carrots, celery & onion into stock and bring to a boil for 5-10 minutes or until carrots are tender.
- Add in 2 cups of egg noodles and cook uncovered for 10-12 minutes until tender.
*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.