Homemade Chicken Noodle Soup

5 from 6 votes

The BEST chicken noodle soup recipe to comfort your body and soul. Made with fresh chicken, veggies, & herbs. Easily double or triple and store in batches in the freezer, ready for cold and flu season!

Course Soup

Cuisine American

Prep Time 2

Cook Time 20

Total Time 2 20

Servings people

Calories 256kcal

Ingredients

Chicken Stock

1 whole Chicken (3-4 lbs) rinsed, discard giblets
2 Carrots scrubbed; cut into chunks
3 stalks Celery cut into chunks
2 Yellow Onions quartered
1 head Garlic halved
1 Turnip scrubbed; halved
¼ bunch Fresh Thyme
2 Bay Leaves dried
1 tsp Whole Black Peppercorns

Chicken Noodle Soup

2 tbsp Olive Oil
1 Yellow Onion chopped
3 cloves Garlic minced
2 Carrots halved lengthwise (on thicker end) & cut diagonally into thick slices
2 stalks Celery halved lengthwise & cut into thick slices
4 sprigs Fresh Thyme
1 Bay Leaf dried
2 quarts Chicken Stock recipe above
8 oz Egg Noodles extra wide
1 whole Cooked Chicken shredded (recipe below)
Salt and Pepper to taste

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Instructions

Chicken Stock

In a large stockpot, over medium heat, combine chicken, vegetables, thyme, bay leaves, and peppercorns.
Add enough water to cover chicken (not more than 3 quarts), and slowly bring to a boil.
Once boiling, lower heat to medium-low and allow to gently simmer for 1 - 1.5 hrs, partially covered, until the chicken is fully cooked. Periodically skim off any impurities that collect on the surface while it cooks. Add additional water, as necessary, to ensure the chicken stays covered.
Once done, gently transfer the whole chicken to a heat-safe cutting board. Tent with foil for 15 mins. Once it is cool enough to handle, remove the meat from the skin and bones (discard). Roughly shred and chop the meat and set aside, covered, while you prepare the rest of the soup.
Strain the stock through a sieve and discard any solids. Skim off any leftover impurities or fat-solids that rise to the surface. Use immediately, or store for up to a week in the fridge. Can also be frozen for longer storage.

Chicken Noodle Soup

Heat oil in a large dutch oven or other stockpot over medium heat.
Add onions, garlic, carrots, celery, thyme, and bay leaf, cooking for 6 minutes, or until softened (do not brown).
Slowly pour in the chicken stock (recipe above) and bring to a boil.
Add noodles and simmer until al dente (about 5 mins; they'll continue to cook as you do the next step).
Fold in chicken and allow to return to a simmer until heated through. Remove bay leaf and thyme stems. Season with salt and pepper to taste.

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