Description
This homemade chicken noodle soup is a classic comfort food made entirely from scratch, featuring a rich homemade chicken broth made with a whole chicken, fresh vegetables, and aromatic herbs. It is light yet full of deep, natural flavors you can’t get from store-bought broths, perfect for a nourishing family meal.
Ingredients
Scale
For the Homemade Chicken Broth
- 1.8 kg / 3.5 lb whole chicken, rinsed and cleaned, the best quality you can afford
- 1 head of garlic, cut in half horizontally
- 2 carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 2 onions, peeled and cut into quarters
- 1 tbsp black peppercorns
- 2 bay leaves, fresh or dried
- 4 thyme sprigs (or 1 1/2 tsp dried thyme leaves)
- 9 – 10 cups water (enough to just cover chicken)
For the Soup
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, cut in quarters lengthwise then chopped
- 2 celery ribs, cut into 1 cm / 1/2″ thick pieces
- 2 cups shredded chicken (from homemade broth)
- 2 litres / 2 quarts homemade chicken broth (above)
- 200 g / 6 oz egg noodles or pasta of choice
- 2 – 3 tsp Vegeta or other stock powder
- 1/2 tsp black pepper
- 4 thyme sprigs (optional)
- 1 bay leaf (optional)
- Finely chopped parsley for garnish (optional)
Instructions
- Prepare the Chicken Broth: Rinse and clean the whole chicken thoroughly. Place the chicken into a large pot and add the halved garlic head, cut carrots, celery ribs, quartered onions, black peppercorns, bay leaves, thyme sprigs, and enough water to just cover the chicken (9-10 cups). Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook gently for about 90 minutes, or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the top during cooking.
- Remove Chicken and Strain Broth: Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine sieve or cheesecloth into another large pot or bowl to remove the vegetables and spices, reserving the clear broth. Discard the solids. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones.
- Sauté Vegetables: In a large soup pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until fragrant and softened, about 3-4 minutes. Add the chopped carrots and celery and continue to cook for another 5 minutes until slightly softened.
- Combine Broth and Vegetables: Pour the homemade chicken broth into the pot with the sautéed vegetables. Add the shredded chicken, 2-3 teaspoons of Vegeta or other stock powder, black pepper, optional thyme sprigs, and bay leaf. Bring the soup to a gentle boil, then reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.
- Add Noodles and Finish Cooking: Add the egg noodles or pasta of choice to the simmering soup. Cook according to the package instructions until the noodles are tender, usually about 6-8 minutes. Stir occasionally to prevent sticking. Taste and adjust seasoning with additional pepper or salt if needed.
- Serve: Remove the thyme sprigs and bay leaf if used. Ladle the soup into bowls, garnish with finely chopped parsley if desired, and serve hot for a comforting meal.
Notes
- Use the best quality whole chicken you can find, as the flavor of the broth depends on it.
- The recipe video demonstrates the step-by-step process for an easy-to-follow visual guide.
- You can substitute egg noodles with any pasta of your choice like linguine, fettuccine, or even small shells.
- If you don’t have Vegeta, substitute with chicken bouillon powder or simply add salt to taste.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 464 g
- Calories: 277 kcal
- Sugar: 3 g
- Sodium: 563 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
