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Homemade Recipe For Chicken Noodle Soup
Homemade Chicken Noodle Soup Recipe
Homemade chicken noodle soup is the ultimate comfort food. It’s perfect for chilly days, when you’re feeling under the weather, or anytime you crave a hearty, nutritious meal. This recipe combines tender chicken, flavorful broth, fresh vegetables, and homemade noodles for a delicious and satisfying soup.
Ingredients
For the Chicken Broth:
- 1 whole chicken (about 3-4 pounds) or 2-3 pounds of bone-in chicken parts (breasts, thighs, legs)
- 10 cups water
- 2 large onions, quartered
- 3 carrots, cut into large chunks
- 3 celery stalks, cut into large chunks
- 1 head of garlic, halved horizontally
- 2 bay leaves
- 1 tablespoon black peppercorns
- A handful of fresh parsley stems
- A handful of fresh thyme sprigs (or 1 teaspoon dried thyme)
- Salt to taste
For the Soup:
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 8 ounces homemade noodles (recipe below) or store-bought egg noodles
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
For the Homemade Noodles:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon butter, melted
Instructions
Step 1: Prepare the Chicken Broth
- Cook the Chicken: Place the whole chicken (or chicken parts) in a large stockpot. Add the quartered onions, carrots, celery chunks, halved garlic head, bay leaves, black peppercorns, parsley stems, and thyme sprigs. Pour in 10 cups of water, making sure the chicken and vegetables are fully submerged.
- Simmer: Bring the mixture to a boil over medium-high heat. Reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, or until the chicken is cooked through and tender.
- Skim and Strain: Occasionally skim off any foam or impurities that rise to the surface. Once done, remove the chicken and set it aside to cool. Strain the broth through a fine-mesh strainer into a large bowl or another pot to remove the vegetables and spices. Discard the solids.
- Shred the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones.
Step 2: Make the Homemade Noodles
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt until well combined.
- Add Wet Ingredients: Make a well in the center of the flour mixture. Add the eggs, milk, and melted butter into the well.
- Combine: Using a fork or your hands, gradually mix the flour into the wet ingredients until a rough dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
- Rest the Dough: Shape the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for at least 30 minutes.
- Roll the Dough: Divide the dough into two portions for easier handling. On a lightly floured surface, roll out each portion into a thin sheet, about 1/8 inch thick or thinner if you prefer.
- Cut the Noodles: Using a sharp knife or a pizza cutter, cut the dough into strips of your desired width (typically about 1/4 inch wide). You can also cut them into longer or shorter lengths depending on your preference.
Step 3: Make the Soup
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for about 5-7 minutes, until the vegetables are tender.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Chicken: Pour the strained chicken broth back into the pot with the sautéed vegetables. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
- Cook the Noodles: Add the homemade noodles (or store-bought egg noodles) to the simmering soup. Cook according to the instructions, usually about 5-7 minutes for fresh noodles or according to package instructions for store-bought, until the noodles are tender.
- Add Chicken: Stir in the shredded chicken and let it heat through for a few minutes. Taste and season with salt and pepper as needed.
Step 4: Serve
- Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
- Enjoy: Serve hot and enjoy the comforting, homemade goodness of your chicken noodle soup.
Tips for the Best Chicken Noodle Soup
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your broth and soup.
- Roll Thin Noodles: The thinner you roll the noodles, the more tender they will be.
- Season Gradually: Taste the soup as you go and adjust the seasoning gradually to avoid over-salting.
Storage and Reheating
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freeze: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. If freezing, consider cooking the noodles separately and adding them when reheating to prevent them from becoming mushy.
- Reheat: Reheat the soup on the stove over low heat until heated through. Add a splash of chicken broth if the soup has thickened too much.
Homemade chicken noodle soup is not only delicious but also packed with nutrients. It provides protein from the chicken, vitamins, and minerals from the vegetables, and carbohydrates from the noodles. This makes it a wholesome meal perfect for any time of the year. Enjoy the warmth and comfort of homemade chicken noodle soup with this easy-to-follow recipe. Perfect for any occasion, this classic dish is sure to become a staple in your kitchen.