Serves 6
329 cal · 245 min
Homemade Chicken Noodle Soup
Recipe GLPR5e41d33e714707
A comforting, from-scratch chicken noodle soup made by simmering fresh chicken pieces to create a rich, flavorful broth, then combining it with tender vegetables and egg noodles. This classic dish is perfect for lunch or dinner and yields about 6 servings.
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Ingredients
2 pounds chicken pieces, skin removed
8 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion, chopped
1 cup celery, chopped
3 large carrots, thinly sliced
4 cups egg noodles, dry
1/2 teaspoon dried thyme or sage (optional)
Directions
Thaw chicken pieces in the refrigerator for about 24 hours, or use the microwave thaw function just before cooking if time is short.
Place the skinless chicken pieces in a large kettle and cover completely with 8 cups of water.
Bring the broth to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 2 to 3 hours until the chicken is very tender and cooked through (internal temperature 165°F).
Using tongs or a slotted spoon, carefully remove the cooked chicken pieces from the broth and place them on a cutting board. Let cool for 10 to 15 minutes before handling.
Once cooled, separate the meat from the bones, breaking the meat into bite-sized pieces and discarding all bones.
Skim any visible fat from the surface of the broth using a spoon, or use the ice cube method to help solidify and remove the fat, or dab the surface with paper towels.
Return the chicken meat to the broth and add the chopped onion, celery, and sliced carrots. Season with salt, black pepper, and the optional thyme or sage.
Bring the broth back to a boil, cover the pot, reduce the heat to medium, and simmer for 15 to 20 minutes until the carrot slices are tender-crisp.
Add the egg noodles to the boiling broth and cook uncovered for 6 to 7 minutes, stirring occasionally to prevent the noodles from sticking together. The noodles are done when tender.
Ladle the soup into bowls and serve hot. Refrigerate any leftovers within 2 hours of cooking; use within 2 days. To reheat, bring the soup back to a boil.
