Chicken Noodle Soup with Homemade Stock
Chicken soup is the original comfort food, but a boring can of Campbell’s just doesn’t quite do the trick. Try this hearty, flavorful chicken soup and warm your frozen bones this winter!
Jump to RecipeThis recipe involves making a stock first, so this is a sort of two-for-one post. We’ll go through every step to make the stock and mouthwatering chicken noodle soup.
And be sure to watch the video for a full walk-through of every step.
Chicken Noodle Soup with Homemade Stock
8
servings45
minutes2
hours2
hours45
minutesIngredients
- Chicken Stock Ingredients
1 whole chicken
2 white onions
2 carrots
3 celery ribs
1 turnip
Several fresh thyme sprigs
2 bay leaves
1 tablespoon whole black peppercorns
- Chicken Noodle Soup Ingredients
Chicken stock
Chicken meat
Vegetables removed from stock
2 tablespoons olive oil
1 white onion, chopped
2 carrots, sliced
2 celery ribs, sliced
2 garlic cloves, minced
1 bay leaf
1 teaspoon chopped fresh thyme
1/2 tablespoon Lawry’s Seasoned salt
1/2 teaspoon ground black pepper
5 tablespoons fresh parsley, chopped
8 ounces wide egg noodles
Directions
- Chicken Stock Directions
- Roughly chop carrots and celery. Cut onions in quarters, and cut turnip in half.
- Put peppercorns, bay leaves, and thyme sprigs in small steeping bag.
- Place whole chicken (rinsed, giblets removed) and vegetables in large stock pot. Fill pot with enough water to cover chicken and vegetables, but no more.
- Add steeping bag full of spices, and turn stove to high heat. Once boiling, reduce to a medium simmer. Partially cover pot with lid, and simmer for 1.5 hours.
- After 1.5 hours, remove chicken from pot, and strain to separate vegetables from liquid.
- Use a fat separator to skim much of the fat out of the stock. Discard excess fat and return remaining stock to the pot.
- Puree vegetables with food processor or blender.
- Remove all meat from the chicken and roughly chop into bite-sized pieces. Discard skin, bones, and anything else that isn’t meat.
- Chicken Noodle Soup Directions
- Heat olive oil in skillet or large sauce pan. Saute carrots, celery, onion, and garlic until onions are translucent (but not brown).
- Add sauteed vegetables to stock pot with chicken stock, and turn to medium-high heat. Then add chicken meat.
- Add bay leaf and stir in thyme, black pepper, and Lawry’s seasoned salt. Bring everything up to a simmer.
- Add parsley and egg noodles. Simmer for 10-15 minutes, or until noodles are tender.
- Serve. Garnish with more fresh parsley (optional) and season to taste with more Lawry’s seasoned salt (optional).
