This Homemade Chicken Noodle Soup starts with a vegetable-infused chicken stock to create a totally classic and comforting soup in just one pot.
Keyword chicken noodle soup
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
2split chicken breasts, with ribs and skin on
2chicken drumsticks, with skin
1yellow onion, peeled and cut into quarters
1head of garlic, unpeeled and cut in half crosswise
6carrots, leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into 1/4 inch rounds
6ribs celery, two of them cut in half and the remaining cut into 1/4 inch slices
1parsnip, unpeeled cut into 3-inch chunks
1bunch fresh Italian parsley
1bunch fresh thyme
3chicken bouillon cubes
6ouncesextra wide egg noodles
Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, 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 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.
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 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 up 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 3/4 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.