Classic, from scratch homemade chicken noodle soup is made with roasted chicken, homemade broth, celery, and carrots.
If you can’t tell, I am super excited that it’s soup season. Time to drag out all the recipes I’ve hidden away since spring – pumpkin chili, tomato tortellini soup, gumbo. Hungry yet? Homemade chicken noodle soup has been on my mind a lot lately, and while I know there is no rule against making chicken noodle in the summer, my heart wasn’t in it back in August.
Two Meals with One Bird
I always save this recipe for when I know I’ll have some leftover chicken on hand. Either from roasting my own chicken, or a rotisserie chicken from the local grocery store or deli. Once we’ve had our fill of the roast chicken that I’ve served for dinner, I dice up the meat and put it in a baggie for later.
Don’t throw away the bones! That pile of bones may look like a pile of garbage to you, but it makes the BEST chicken broth. I haven’t purchased chicken broth in years because I always make my own several times a year.
How to Make Homemade Chicken Noodle Soup
If you haven’t already, go ahead and boil those chicken bones. Place the bones in a large stock pot, cover them with water, then bring the water to a boil. Reduce the heat to medium, cover the pot and simmer for about 45 minutes. After that, carefully remove the chicken bones from the broth and discard them. The homemade chicken broth can be made up to four days in advance and stored in the fridge until you’re ready to use.
If you already have the broth ready, this recipe will be ready in no time flat. Start by bringing the broth to a boil. Add two cups of sliced carrots and cook for three minutes. Then add two cups of sliced celery and cook for 10 minutes. Add 1/3 cup of cooking sherry and 1 1/2 tablespoons of dried parsley. Cook for an additional seven minutes.
Why I don’t Cook my Noodles in the same pot
Whenever I make chicken noodle soup, or any soup that calls for noodles, I always cooks the noodles in a separate pot. One, it allows everyone to fix their soup to their preference. My kids and I like all the stuff in soup, whereas my husband is the complete opposite. He likes more broth.
Two, noodles tend to absorb all the broth, both during cooking and after. This can be problematic if you have soup you want to store for later as leftovers. When reheating, you’ll need to add additional chicken broth to compensate for the broth that was lost. Don’t even think about freezing. The process of thawing and reheating completely changes the texture of the noodles, turning them into complete mush.
While the soup is cooking, heat approximately six cups of salted water in a medium saucepan. Add 2 1/2 cups of wide egg noodles, or pasta of your choice, and cook the noodles according the the package directions. Drain the noodles and add them to the individual bowls just before serving.
More Soup Recipe Ideas:
- How to Make Homemade Chicken Stock
- Tomato Basil Soup
- Garden Vegetable Sausage Tortellini Soup
- Vegetable Beef Soup
Chicken Noodle Soup
- 4 cups shredded cooked chicken meat
- 4 quarts chicken broth store bought or homemade
- 2 cups sliced carrots
- 2 cups sliced celery
- 2 ½ cups uncooked egg noodles or other pasta
- 1 ½ tablespoons dried parsley
- 1/3 cup cooking sherry
- Salt and pepper to taste
- Bring chicken stock to a boil in a large stockpot over medium high heat.
- Add carrots and cook for 3 minutes.
- Add celery and cook for an additional 10 minutes.
- Add chicken, parsley, sherry, salt and pepper. Cook for an additional 7 minutes until chicken is heated through.
- In the meantime, bring six cups of salted water to a boil in a medium saucepan. Add the pasta and cook according to package directions.
- Drain the pasta. Add noodles to individual bowls before serving.