Homemade Chicken Noodle Soup

 

 

Prep 15 min

Ready 2 hr 30 min.

Servings 3-4

 

It is soup season here in the midwest. I was battling a cold so I thought I’d make some good old-fashioned chicken noodle soup. I used free-range chicken and added fresh vegetables and herbs. I decided to make egg noodles from scratch with some help from our Kitchen-aid mixer. (I have the pasta making attachment.)  I served the soup with homemade artisan bread which was the perfect pairing. The soup was even better the following day because the flavors had blended together. I’m now over my cold with some help from the chicken noodle soup and a little rest.

Making this soup was very easy. You don’t have to use a whole chicken. You could use chicken breasts or a store-bought rotisserie chicken to make things a little easier. There is nothing better than soup from scratch.

 

Ingredients

• 2 1/2 lb. broiler-fryer chicken, cup up

• 1 qt. water

• 4 med carrots, cut into 1/2 slices

• 4 med celery stalks cut into 1/2 slices

• 1 Tbs. salt

• 1 Tbs. Worcestershire sauce

• 1 tsp. sugar

• 1/4 tsp pepper

• 2 Tbs. fresh parsley chopped

• 2 sprigs fresh thyme

• 3 chicken bouillon cubes

• 2 bay leaves

• 2 cups uncooked egg noodles (I made homemade)

• Juice of one lemon

 

 

Directions

1. In a large Dutch oven combine all the ingredients except the noodles and bring to a boil.

2. Cover the pan and simmer until the chicken is done about 45 minutes.

3. Remove the chicken and break apart the meat from the bones and skin. Add the chicken back to the pot and simmer.

4. Add the noodles to the pot and cook an additional 15 minutes or until the noodles are soft.

5. Remove the bay leaves.

6 Add additional salt and pepper to taste.

 

The fresh artisan bread with Irish butter was the perfect match for this soup. I loved the homemade noodles which were a little thicker in texture than store-bought.

 

 

 

 

 

 

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Homemade Chicken Noodle Soup

Easy to make classic chicken noodle soup

Course Soup
Prep Time 15 minutes
Cook Time 1 hour 15 minutes

Ingredients

  • 2 ½ lb. broiler-fryer chicken
  • 1 qt. water
  • 4 med. carrots cut into ½ slices
  • 4 med. celery stalks cut into ½ slices
  • 1 Tbs. salt
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. sugar
  • ¼ tsp. pepper I used fresh ground
  • 2 Tbs. fresh parsley chopped
  • 2 sprigs thyme fresh
  • 3 cubes bouillon cubes
  • 2 bay leaves dried
  • 2 cups egg noodles uncooked, I used homemade
  • 1 lemon juiced fresh

Instructions

  1. In a large Dutch oven combine all the ingredients except the noodles and bring to a boil.

  2. Cover the pan and simmer until the chicken is done about 45 minutes.

  3. Remove the chicken and break apart the meat from the bones and skin. Add the chicken back to the pot and simmer.

  4. Add the noodles to the pot and cook an additional 15 minutes or until the noodles are soft.

  5. Remove the bay leaves.

  6. Add additional salt and pepper to taste.

Recipe Notes

The fresh artisan bread with Irish butter was the perfect match for this soup. I loved the homemade noodles which were a little thicker in texture than store-bought.

 

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