Hearty Chicken Noodle Soup from Scratch
Classic, homemade hearty chicken noodle soup from scratch is made with shredded chicken thighs, homemade broth, celery, and carrots.
Servings 8 people
- 4-5 pieces uncooked chicken
- 8 cups water
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 ½ tablespoons dried parsley or 3 tablespoons fresh
- 1/3 cup cooking sherry
- Salt and pepper to taste
- 2 ½ cups uncooked egg noodles or other pasta
Place the chicken pieces in a large stock pot. Cover with water.
Bring the water to a boil over medium-high heat. Cover the pot, reduce the heat to medium-low and boil for 20-30 minutes until the chicken pieces are cooked through.
Remove the chicken from the broth and set aside to cool. Once the chicken is cool enough to handle, remove the meat from the bone and shred it.
Return the chicken stock to a boil over medium high heat.
Add the carrots and cook for 3 minutes.
Add the celery and cook for an additional 10 minutes.
Add the parsley and sherry.
Return the chicken to the pot. Cook for an additional 7 minutes until chicken is heated through.
Season the soup with salt and pepper to your preference.
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.
Storing: Store leftover chicken noodle soup, without the noodles, in an airtight container for up to four days.
Freezing: Transfer leftover chicken noodle soup, without the noodles, in an airtight container. Be sure to leave a few inches of space between the soup and the top of the container to give the soup room to expand as it freezes. Consume within three months.
Likewise, the soup can also be transferred to a freezer bag. Again, leave some room for expansion. Carefully fold the top of the bag down to remove any air, then seal. I like to lay my bags flat on a level surface until they are frozen solid. Once frozen, they can be stacked, which takes up less room. Allow the frozen soup to thaw in the refrigerator overnight.
Canning: This method will require a pressure canner. Transfer leftover chicken noodle soup, without the noodles, into clean glass quart jars. Leave one inch of headspace. Wipe the rims with a clean cloth. Place a lid on the top of each jar and secure with a ring. Process at 10 pounds of pressure for 90 minutes adjusting for altitude, according to your pressure canners directions.
Allow the canner to cool until the pressure releases. Cool the jars in canner overnight. Remove jars and check the seal after 24 hours. Lid should not flex up and down when center is pressed. Remove the rings before storing. Canned soup will last up to 18 months.
Reheating: Pour the contents of the soup into a medium saucepan, cover and reheat over medium heat. Cook noodles separately according to package directions.
Serving: 2cups | Calories: 124kcal | Carbohydrates: 15g | Protein: 6.3g | Fat: 4.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.1g | Cholesterol: 25mg | Sodium: 1731mg | Potassium: 109mg | Fiber: 1g | Sugar: 1.3g | Vitamin A: 20IU | Calcium: 2.3mg | Iron: 18mg