Description
Homemade Chicken Noodle Soup made from scratch using a whole chicken, fresh vegetables, and aromatic herbs. This classic recipe produces a light, flavorful broth that is richer and more satisfying than store-bought versions. Perfect for a comforting meal with tender shredded chicken, egg noodles, and fresh parsley garnish.
Ingredients
Scale
Broth Ingredients
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned
- 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)
Soup Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, cut into 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 Chicken Broth: Place the whole chicken, halved garlic head, carrots, celery, onions, peppercorns, bay leaves, thyme sprigs, and enough water to just cover the chicken into a large stockpot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that appears on the surface. Simmer uncovered for about 90 minutes until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the broth and set it aside to cool slightly. When cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Strain the broth through a fine sieve or cheesecloth into a clean pot to remove solids and return the pure broth back to the stove.
- Sauté Vegetables: In a separate large pot, heat olive oil over medium heat. Add diced onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes. Add chopped carrots and celery, cooking until they begin to soften, about 5 minutes.
- Combine and Flavor Soup: Pour the homemade chicken broth into the pot with sautéed vegetables. Add shredded chicken, egg noodles, Vegeta or other stock powder, black pepper, and optionally thyme sprigs and bay leaf. Bring to a gentle boil, then reduce heat and simmer until noodles are cooked through, about 8-10 minutes depending on noodle type.
- Final Touches and Serve: Taste and adjust seasoning if needed with additional salt or stock powder. Remove the optional herbs before serving. Ladle the soup into bowls and garnish with finely chopped parsley if desired. Serve warm for a comforting meal.
Notes
- A whole chicken creates a rich and flavorful broth you can’t get from store-bought versions.
- Use the best quality whole chicken you can afford for best flavor and texture.
- Egg noodles are traditional, but any pasta of your choice can be substituted.
- Vegeta or similar stock powders help boost flavor but can be omitted for a cleaner broth.
- You can store leftover broth and shredded chicken separately for quick soup preparation later.
- For clearer broth, skim foam and impurities during the initial simmering of the chicken.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
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
