Homemade Chicken Noodle Soup
There is nothing that can beat a warm bowl of chicken noodle soup on a cold day when you’re not feeling great. I may be biased, but this is the BEST Homemade Chicken Noodle Soup recipe I have tried.
It never fails living up north.. Every winter there will be a spell where everyone in our household gets sick. This delicious, flavorful chicken noodle soup recipe has been our go-to for years to combat any flu or cold that wipes us out. It may seem overwhelming to make when looking at the recipe, but I promise ANYONE can do it! It just requires a few veggies, some spices, chicken, & noodles!
How to Store Leftovers
This recipe makes a LOT of soup… and I mean a lot. There is usually enough for our family to have homemade chicken noodle soup for dinner all week (which we have done)!
– Refrigerator: This soup can stay in the fridge for up to 4 days! The noodles will end up soaking up most of the extra broth/liquid, so make sure you store the noodles in a separate container if you want your soup to remain liquidy.
– Freezer: We almost always store some of the leftover soup in the freezer. We like to add it to single serve bags or air tight containers and store in the freezer for up to 4 months.
Homemade Chicken Noodle Soup
Ingredients
BROTH
- 1 whole chicken
- 2 carrots thickly sliced
- 2-3 celery stalks cut into large pieces
- 2 onion cut into large pieces
- 9 cups water
- 1 tbsp black peppercorns
- 4 thyme sprigs
- 2 bay leaves
- 1 head of garlic sliced in half horizontally
SOUP
- 1 tbsp oil
- 1 onion diced
- 3 cloves garlic minced
- 3-4 carrots finely chopped
- 3-4 celery stalks finely chopped
- 8 cups homemade chicken broth
- 2-3 cups shredded chicken
- 6 oz pasta or egg noodles
- 1 chicken bouillon cube
- 4 thyme sprigs
- 1 bay leaf
- salt & pepper to taste
Instructions
BROTH
- Clean the chicken and add to a 6-7 quart stock pot or dutch oven. Add the remaining broth ingredients, making sure there is enough water to fully cover the top of the chicken.
- Cover and turn on medium heat until it reaches a gentle simmer. Reduce the heat to low and simmer gently for 1.5 hours. For the first 30 minute, make sure to check occasionally and scoop out the scum from the top.
- Transfer the chicken to another pot or cutting board. Shred the meat and discard the bones. You may have some extra meat leftover and that is ok.
- Remove all veggies and spices from the broth and throw away.
SOUP
- In your large stock pot, heat oil over medium heat. Once hot, add in onion and garlic and cook for 2-3 minutes (until fragrant)
- Add in diced celery and carrots and cook for an additional 5 minutes.
- Turn up the heat to medium high. Pour in 8 cups of your chicken broth.
- Add bouillon cube, thyme, bay leaf, salt & pepper.
- Once boiling, add in your pasta noodles and cook for 2 minutes less than the package instructions, stirring occasionally.
- Remove from heat.
- Add in your shredded chicken and enjoy!