This comforting chicken noodle soup, crafted with homemade egg noodles and rich chicken stock, offers an enhanced depth of flavor. It’s incredibly simple to prepare and once you’ve tasted it, you won’t turn back to canned alternatives!
There’s nothing quite as effective for whatever ails you as a homemade chicken noodle soup featuring hearty chunks of carrots, celery, and rich, flavorful chicken stock (often referred to as liquid gold). It’s the ultimate comfort dish and remarkably simple to prepare.
I’m a big fan of soups, particularly during the autumn and winter months. I have several favorite recipes like broccoli cheese, potato soup, tomato basil, and French onion. I just can’t seem to get enough of them. However, when anyone in our household is battling a cold, I head straight to the store and then to the kitchen to concoct a homemade remedy—the finest chicken noodle soup made entirely from scratch. It’s unquestionably superior to anything that comes from a can.
This straightforward chicken noodle soup isn’t complicated to make. In fact, it’s incredibly easy and every minute spent preparing it is absolutely worthwhile.
The foundation of Homemade Chicken Noodle Soup lies in its key components. Firstly, creating the soup involves crafting a homemade stock, which is surprisingly straightforward to prepare. This stock is derived from a recipe I’ve adapted (loosely) from Ina Garten and The Barefoot Contessa, drawn from my years of absorption in the show. Here’s a breakdown of the ingredients:
– Chicken: I typically use 2 chicken breasts and 2 chicken drumsticks for the stock. However, if you possess a 3 ½ to 4-pound whole bird, it can be used as a substitute. Adjust the cooking time accordingly and taste the stock periodically to check for doneness and flavor.
– Yellow onion
– Garlic
– Carrots
– Celery
– Parsnip: Although not a traditional ingredient in chicken noodle soup, I enjoy the distinctive flavor and subtle sweetness it contributes.
– Italian parsley
– Fresh thyme
– Chicken bouillon cubes: To infuse an extra layer of chicken flavor, I add 3 chicken bouillon cubes as a secret ingredient.
– Bay leaves
– Kosher salt: Crucial for seasoning the broth, as it greatly enhances its overall taste.
– Black peppercorns: These, along with the fresh herbs and bay leaves, add wonderful aromatics to your homemade broth.
– Egg noodles: I consistently include egg noodles in my soup, alternating between the shorter, thicker, extra-wide egg noodles from Manischewitz and the denser, more substantial egg noodles from Montana’s Country Pasta.
Herbs for Variations:
If you’re feeling experimental, you might consider incorporating these herbs to achieve diverse flavor profiles:
– Lemongrass, for a zesty, citrusy note
– Marjoram, akin to oregano but with a gentler earthy essence
– Tarragon, imparting a subdued licorice-like flavor
– Ginger, provides a spicy, aromatic sweetness
– Fennel, contributing a sweet, fragrant, anise-like taste
– Dill, introducing a vibrant flavor when added just before serving the soup
How to Prepare Homemade Chicken Noodle Soup
Why bother making soup from scratch when you can simply crack open a can? Well, obviously, because it tastes immensely better and is way healthier! Crafting homemade chicken noodle soup from the ground up is one of the simplest recipes to learn and master. Even creating the homemade chicken stock is surprisingly effortless.
Commence with the Chicken Stock
The foundation of your soup is crucial, just as Meghan Trainor once sang, “it’s all about that base.” Begin by placing your chicken pieces, onion, a head of garlic, two unpeeled and halved carrots, two halved ribs of celery, and parsnip halves into a large stockpot. Tie together parsley and thyme using kitchen twine and add them to the pot.
Cover all the ingredients with cold water, ensuring the water level is 1-2 inches above the chicken and vegetables, roughly around 14 cups or so. Incorporate 3 chicken bouillon cubes, bay leaves, black peppercorns, and kosher salt.
Simmer the mixture. Bring the stock to a boil, then reduce the heat to a gentle simmer (without covering) for about 1 ½ hours, or until the chicken is fully cooked and the stock is richly flavored. Taste and adjust the seasoning by adding another chicken bouillon cube or more salt, if required.
Construct Your Soup
Once the chicken stock is ready, transfer the cooked chicken to a plate to cool down. Discard the vegetables from the stock.
Position a strainer over a large bowl and strain the stock. Return it to the stockpot, add the chopped carrots and celery, and bring to a boil. Reduce to medium heat and simmer for 10 minutes or until the vegetables have softened.
Introduce your noodles. Once they’re cooked (approximately 8 minutes), mix in the shredded chicken and let it cook until the meat is thoroughly warmed.
Shred the chicken. Remove the chicken skin and shred the meat using two forks. Depending on the size of the chicken breasts, begin by incorporating ¾ of the shredded chicken into the soup. Add more if you have sufficient stock or save it for another use.
Taste and adjust seasoning. If necessary, add more salt and pepper, and sprinkle in 2 tablespoons of freshly chopped parsley.
Varieties of Chicken Noodle Soup
Chicken noodle soup offers tremendous adaptability. It allows for ingredient swaps, experimenting with different herbs, and incorporating extra vegetables. Here are several ways you can effortlessly alter this soup:
– Peas
– Leek
– Corn
– Lemon
– Potatoes
– Turnips
– Rice
– Alternative whole grains like farro, wild rice, or quinoa
– Gnocchi
– Wontons
– Matzo balls
You can add cream, half and half, or even coconut milk to create a creamy version.
For a completely distinct flavor, replace the parsley with rosemary, cilantro, or tarragon.
Is Homemade Chicken Stock a Must?
Not always. There are moments when whipping up homemade stock isn’t feasible, or perhaps your freezer stash has run dry.
What’s the solution? Enhance store-bought stock. Here’s how:
Select a high-quality chicken stock. Opt for stock over broth for a richer chicken flavor. When purchasing, buy twice the amount specified in the recipe.
Elevate the store-bought stock with vegetables and herbs. Simmer the stock with vegetables and herbs (excluding the peppercorns) for a minimum of 30 minutes to intensify its flavor. Strain and proceed with the recipe.
Should You Cook Noodles Separately for Soup?
While you can cook your noodles directly in the chicken stock or soup, I personally prefer boiling noodles separately before adding them to the soup. This prevents them from absorbing all the flavorful stock as they cook.
Can Chicken Noodle Soup be Frozen?
Yes, but I suggest freezing homemade chicken noodle soup without the noodles. I’ve discovered that freezing soups with noodles results in soggy noodles upon reheating.
Keep a supply of egg noodles on standby and add a handful to the frozen chicken soup each time you reheat it to maintain the soup’s texture and avoid sogginess.
Pointers to Craft Exceptional Homemade Chicken Noodle Soup
In case you happen to reduce your stock more than intended, having a premium boxed chicken stock available can help stretch the liquid content of the soup.
As highlighted earlier, this chicken noodle soup recipe is quite adaptable. Therefore, don’t hesitate to incorporate any additional herbs and vegetables you might have lingering in your produce drawer.
THE BEST Homemade Chicken Noodle Soup
- 2 split chicken breasts, with ribs and skin on
- 2 chicken drumsticks, with skin
- 1 yellow onion, peeled and cut into quarters
- 1 head of garlic, unpeeled and cut in half crosswise
- 6 carrots, leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into ¼-inch rounds
- 6 ribs celery, two of them cut in half and the remaining cut into ¼ inch slices
- 1 parsnip, unpeeled cut into 3-inch chunks
- 1 bunch fresh Italian parsley
- 1 bunch fresh thyme
- 3 chicken bouillon cubes
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1-2 tablespoons kosher salt
- 6 ounces extra wide egg noodles
Instructions
- Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, and parsnip halves to a large stockpot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen twine and add to the pot.
- Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water. Add 3 chicken bouillon cubes, bay leaves, black peppercorns, and kosher salt.
- Bring to a boil then reduce to a lightly rolling simmer and cook uncovered for 1 ¼ to 1 ½ hours or until chicken is cooked through and tender and stock is well flavored. If the stock tastes weak, add another chicken bouillon soup and a bit more salt.
- Transfer the chicken to a plate to cool remove the vegetables from the stock and discard.
- Place a strainer over a large bowl and strain the broth. Return the stock to the stockpot and add the chopped carrots and celery. Bring to a boil, then reduce to medium and cook for 10 minutes. While veggies are cooking, fill another large pot with water and bring to a boil. Once boiling, add your egg noodles and cook for about 8 minutes, or until they are tender but chewy. Add the noodles to the soup.
- Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding ¾ of the shredded chicken to the soup then add more if you have enough stock or reserve for another use.
- Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.
