I love Homemade Chicken Noodle Soup. Especially those old versions that remind me of soups my mom used to make when we were kids. When we were growing up, Mom would make up her Homemade Chicken Noodle Soup by cooking off a chicken with its broth. When she didn’t make homemade dumplings she would use fine egg noodles instead. She added salt and pepper and maybe a little parsley and that was about it.
When John’s grandma used to make it she added onions, celery and carrots, which I liked, so I began adding that as well. Through the years, I also included two of my favorite herbs: thyme and rosemary. These additions make Homemade Chicken Noodle Soup so simple, yet so delicious. If you don’t have time to cook off and debone a chicken, simply substitute canned or shredded chicken and canned chicken broth. It will work just as easily.
Last week we had some friends in our Sunday school class diagnosed with a strain of the flu their flu shot didn’t cover. The wife and two girls were all down for the count. As soon as I heard about it I texted her to find out if I could bring a meal. I knew Homemade Chicken Noodle Soup would hit the spot. They loved it and so did we!
I saved out a large bowl for John and me and sent the rest of it on to our friends. As it happened, she ended up wrenching her back as well, so some hot, Homemade Chicken Noodle Soup came in handy for a couple of days. And, of course, there are scientific studies out these days that discuss the medicinal value of chicken soup. I believe it!
While I made part of this recipe in the crockpot and part of it on the stove, you could just as easily make it all in the crockpot if you wanted to. After deboning the chicken, you can add the meat back into the crockpot (after skimming the broth really well), then add the veggies and seasonings. After the carrots are tender, add the noodles and cook until the noodles are cooked through.
There’s just something about using fine egg noodles to soup. I love these skinny noodles. They absorb all the delicious chicken broth flavor and are so mouthwatering. The key is not to overcook them so that they break apart. Because they’re so thin, they cook in about six minutes when boiling on top of the stove.
If you’re looking for a delightful chicken soup recipe, Homemade Chicken Noodle Soup is awesome. It’s even more spectacular when you serve it along side my Bacon Cheddar Biscuits recipe! You will be in seventh heaven.You wouldn’t think something with so few ingredients could be so tasty, but this one is really superb. Give it a try the next time you want some wonderful comfort food.
Homemade Chicken Noodle Soup is a soup that’s good for what ails you!
Add a little extra salt, pepper and fresh parsley and you’re good to go.
We served Homemade Chicken Noodle Soup with a couple of batches of Bacon Cheddar Biscuits. They were some of the BEST biscuits I’ve ever eaten. Wow.
Here’s what I did.
Place a whole chicken in a crockpot. Fill a crockpot with water and sprinkle heavily with salt and pepper. Cook on low heat over night or about 10 hours. (Or cook on high about 6 hours).
Debone chicken and place in a very large stockpot with well-skimmed chicken broth.
Add diced celery, onions, sliced carrots, salt, pepper, crushed rosemary and thyme. You can also add dried parsley here if you desire. I used fresh parsley this time, but usually I include dried parsley here.
Add 12 cups water. Bring to a boil, then lower heat and simmer until carrots are fork tender.
Add two 12-oz. pkgs. fine egg noodles. Boil about 6 minutes, until noodles are cooked thoroughly. I used No Yolks fine egg noodles because that’s the only kind my husband could find at the store. Regular egg noodles work fine, too.
Here the noodles have cooked all the way.
Homemade Chicken Noodle Soup is ready to serve.
Ladle chicken soup into bowls and garnish with fresh parsley, as desired.
Serve Homemade Chicken Noodle Soup with your favorite biscuits for a hearty meal on cool, winter nights.
Every bite of Homemade Chicken Noodle Soup is so mouthwatering.
Here’s the recipe.
HOMEMADE CHICKEN NOODLE SOUP
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
- 1 whole chicken, cooked, deboned, and broken into bite-size pieces
- chicken stock rendered from cooking chicken
- 2 carrots, peeled, and thinly sliced
- 2 ribs celery, diced
- 1 large onion, diced
- 1 tsp. thyme
- 1 tsp. crushed rosemary
- 2 tsp. salt
- 1 tsp. black pepper
- 12 cups water
- 2 12-oz. pkgs. [url href=”http://noyolks.newworldpasta.com/” target=”_blank” title=”no yolks fine egg noodles”]No Yolks[/url] fine egg noodles, or regular fine egg noodles
- parsley for garnish
- Place chicken in a large 7-quart crockpot and fill with water.
- Salt and pepper the chicken and water generously.
- Cook on low heat overnight – about 10 hours.
- Allow chicken to cool an hour before deboning.
- Place chicken stock and chicken meat in large stock pot.
- Add carrots, celery, onion, seasonings and water and bring to a boil over high heat.
- Reduce heat to simmer.
- Simmer about 10-20 minutes, or until carrots are fork tender.
- Add fine egg noodles and continue simmering about 6-8 minutes or until noodles are cooked.
- Garnish with fresh parsley.
Homemade Chicken Noodle Soup is a great recipe to make when you have someone in your family who’s “under the weather.”
Give Homemade Chicken Noodle Soup a try. Everyone will enjoy it!
There’s nothing quite like Homemade Chicken Noodle Soup with some homemade biscuits thrown in. What a perfect meal for fall!