HOMEMADE CHICKEN NOODLE SOUP
This homemade, from scratch recipe for Chicken Noodle Soup, is just what the doctor ordered for the approaching cold and flu season.
Ingredients
- 1 whole chicken cut up, 2 cups cooked chicken are needed for the soup
- 1 medium onion chopped
- 6 stalks celery sliced, divided
- 6 carrots thinly sliced, divided
- 3 cloves garlic minced
- 12 cups water
- 2 bay leaves
- 1 teaspoon fresh thyme
- 8 ounces wide egg noodles
- fresh parsley, for garnish optional
- salt and pepper to taste
Instructions
- FOR THE CHICKEN STOCK: Heat 2 tablespoons olive oil in a large stockpot. Add half the onions, carrots, celery, and all of the garlic. Saute for 1-2 minutes.
- Add the chicken pieces, bay leaves, thyme, salt, and pepper. Cover with 12 cups water, bring to a boil, reduce the heat, cover with a lid, and simmer for 1 1/2 hours. Taste for seasoning during the time it is simmering and adjust the salt and pepper, as needed.
- Remove the chicken pieces and set aside to cool enough to handle. When cool, remove the skin and bones and shred the chicken with your hands. Reserve 2 cups for the soup.
- Strain the stock and set aside until you are ready to prepare the soup.
- FOR THE SOUP: Heat 1-2 tablespoons of olive oil in the stockpot. Add the remaining vegetables and saute for 5-6 minutes until the vegetables are beginning to get tender.
- Add the chicken and 8 cups of stock to the pot. Additional thyme may be added if desired. Simmer for 10-15 minutes.
- Add the noodles and cook for the recommended time on the package.
- Serve with freshly chopped parsley, if desired.