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Homemade Chicken Noodle Soup

Homemade chicken noodle soup tastes best with homemade chicken stock, which is suprisingly easy to make at home with leftover roasted chicken bones.

Ingredients

  • 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 1/4 inch rounds
  • 6 ribs celery two of them cut in half and the remaining cut into 1/4 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

  1. Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stock pot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen string and add to the pot.
  2. 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 1/4 to 1 1/2 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.
  3. Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard. Place a strainer over a large bowl and strain the broth. Return the broth to the stock pot and add the chopped carrots and celery. Bring to a boil, then reduce to medium and cook for 10 minutes. Add the egg noodles and cook for another 8 minutes or until noodles are tender but chewy. Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding 3/4 of the shredded chicken to the soup then add more if you have enough broth or reserve for another use. Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.