Description
This Homemade Chicken Noodle Soup is a comforting and flavorful classic made entirely from scratch using a whole chicken. The homemade broth is rich and light, providing a depth of flavor that store-bought soups can’t match. Perfect for a nourishing meal, this soup includes tender chicken, fresh vegetables, and egg noodles simmered together with herbs and spices.
Ingredients
Scale
For the Broth
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned (best quality)
- 1 head of garlic, cut in half horizontally
- 2 carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 2 onions, peeled and cut into quarters
- 1 tbsp black peppercorns
- 2 bay leaves (fresh or dried)
- 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
- 9 – 10 cups water (enough to just cover chicken)
For the Soup
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, cut in quarters lengthwise then chopped
- 2 celery ribs, cut into 1 cm / 1/2″ thick pieces
- 2 cups shredded chicken (from homemade broth)
- 2 litres / 2 quarts homemade chicken broth (from above)
- 200 g / 6 oz egg noodles or pasta of choice
- 2 – 3 tsp Vegeta or other stock powder
- 1/2 tsp black pepper
- 4 thyme sprigs (optional)
- 1 bay leaf (optional)
- Finely chopped parsley (for garnish, optional)
Instructions
- Prepare the Broth: In a large pot, place the whole chicken, halved garlic head, carrots, celery ribs, quartered onions, black peppercorns, bay leaves, and thyme sprigs. Add 9 to 10 cups of water, just enough to cover the chicken. Bring to a boil, then reduce heat to a simmer and cook for about 1.5 hours until the chicken is cooked through and the broth is flavorful.
- Shred the Chicken: Remove the chicken from the broth and set aside to cool. Strain the broth to remove vegetables and spices, then return the clear broth to the pot. Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding the skin and bones.
- Sauté Vegetables: In a separate pan, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until translucent and fragrant, about 5 minutes. Add the chopped carrots and celery and cook for another 5-7 minutes until slightly tender.
- Combine Soup Ingredients: Add the sautéed vegetables, shredded chicken, homemade broth, and egg noodles to the pot. Stir in Vegeta (or your chosen stock powder), black pepper, thyme sprigs, and bay leaf if using. Bring the soup to a gentle boil, then reduce heat and simmer until the noodles are cooked through, usually 8-10 minutes.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper as desired. Remove thyme sprigs and bay leaf before serving. Garnish with finely chopped parsley if preferred. Serve hot for a comforting, wholesome meal.
Notes
- Recipe video above demonstrates the process for visual guidance.
- Using a whole chicken for the broth results in a richer, more flavorful soup compared to store-bought broth.
- You can substitute egg noodles with any pasta of your choice or gluten-free alternatives.
- Vegeta or other stock powders are optional but add an extra depth of flavor to the soup.
Nutrition
- Serving Size: 464 g
- Calories: 277 kcal
- Sugar: 3 g
- Sodium: 563 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
