Classic Chicken Noodle Soup

Print Recipe

5 from 2 votes

Classic chicken noodle soup from scratch - the perfect comforting, cure-all meal.

Prep Time6

Cook Time2

Total Time8

Course: Soup and Stew Recipes

Cuisine: American

Servings: cups

Calories: 642kcal

Author: Cheryl Bennett

Equipment

Le Creuset of America Enameled Dutch Oven

Ingredients

For the Stock:

3 - 4 lbs chicken carcasses necks & backs included, skin and excess fat removed
12 cups water
1 onion rough chop
3 carrots rough chop
2 stalks celery rough chop
1 bay leaf
1 tsp black peppercorns
1 clove garlic peeled & smashed
1 small bunch thyme

For the soup:

1 onion diced
3 carrots peeled and diced
2 stalks celery diced
3 lbs chicken If you are using boneless chicken, cut into bite-sized pieces
8 cups chicken stock
4 oz egg noodles
1 TB canola oil
salt & pepper

Instructions

Make Stock:

Combine all ingredients in a large stock pot and simmer uncovered for 4 - 6 hours. Stock should not boil, it should be kept at a gentle simmer. Longer is better, you can simmer up to 8 hours if you have the time, but 6 hours will give you a rich, deep stock.
Skim the top every 15 - 20 minutes for the first couple of hours, then you will only need to do it a few more times for the remainder of the cooking time. Skimming the stock will result in a cleaner flavor and clearer broth. Add hot water to pot as needed to keep chicken and vegetables submerged.
Strain stock through a fine mesh strainer and discard solids. If not using immediately, cool down and refrigerate. After it has cooled completely, remove solidified fat from top and discard.

Make Soup:

In a large stock pot, heat canola oil over medium heat. Add onions and saute 2 -3 minutes. Add chicken to pot and saute until lightly browned. Add carrots and celery and saute 2 -3 minutes more. Season with salt and pepper. Add stock and simmer until chicken is cooked through.
If you are using chicken on the bone, remove from soup and let it cool until you are able to handle it, then remove meat from bone and cut into bite size pieces.
Add egg noodles and cook according to package directions, usually 6 - 8 minutes. Serve & eat!

Notes

Here's a shortcut version:

Heat canola oil in stock pot and sauté onions until they just begin to turn golden brown. Add chicken pieces and saute until it is nicely browned.

Add 8 cups water and bay leaf. Let it simmer for 20 - 30 minutes, skimming the surface as needed. Remove chicken pieces and let them cool until you are able to handle them.

Add celery and carrots to broth. While they are simmering, take the meat off the bones and cut into bite sized pieces. Add the chicken meat back into the soup and add noodles. Cook another 6 - 8 minutes until noodles are done.

Here's an even QUICKER version: Buy stock at the store and a rotisserie chicken. Pull the meat from the chicken and add it to the soup at the very end, just to warm it through. Super speedy, which is what you need if you're feeling under the weather.

Nutrition