Best homemade chicken noodle soup ever! Roasted chicken, sauteed onions, garlic, celery and carrots all simmered in a flavorful, seasoned homemade broth. I keep the freezer stocked with this stuff. My family loves it!
Prep Time 30minutes
Cook Time 2hours30minutes
Total Time 3hours
Author Divas Can Cook- Monique
salt & pepper
reserved chicken skin and bones
5-6sprigs of parsley
saltpepper, poultry seasoning
3carrotspeeled and chopped
1/4large white oniondiced
3-4cupsof egg noodles
3-4springs parsley chopped
Preheat oven to 400
Place chicken baking sheet lined with parchment paper.
Brush chicken with olive oil and sprinkle GENEROUSLY with salt and pepper.
Bake for 30-40 minutes.
Let chicken cool and remove meat from bones. Set aside.
In a large stockpot add all of the BROTH ingredients except for the seasonings.
Cover with enough water just until everything is submerged. Do not fill the pot with water.
Bring to a boil. Reduce heat. Cover and simmer for 1 to 1 1/2 hours.
Use a slotted spoon to removed and discard the broth ingredients.
Strain the broth through a fine strainer.
Add salt, pepper, and poultry seasoning to season the broth. Taste after each addition.
Coat the bottom of the stockpot with olive oil and saute' the ADD INS (carrots, celery, onion) until the onions are semi-translucent.
Add in the garlic.
Pour in the broth and bring to a boil.
Add egg noodles and parsley cook for 6-8 minutes or until al dente (do not overcook)
Remove from heat and add in the chicken.
Serve and enjoy!! You totally made a bangin' pot of homemade chicken noodle soup!
Garlic, onions, and parsley can help fight a cold so feel free to load in there! I always do.
Season Up That Broth- Be sure to really season up that chicken broth with salt, pepper, and poultry seasoning to really bring out the natural flavors! You can also throw in some basil and thyme! Yummy!
Short on time? Use Rotisserie chicken if you must.
Enjoy the process! Don't attempt to make this soup a busy day. It's a totally lazy day recipe. It requires love and care to be the best.
To Freeze: Let soup cool, place into freezer bags, and lay flat on a baking sheet. When frozen, stack the bags of soup and label them.