With our weather currently experiencing some bi polar issues, one day it's hot, one day it's cold... soup season is still in style right now. This Homemade Chicken Noodle Soup Recipe From Scratch is a favorite here. It is my oldest son's favorite soup, but it is also a favorite for everyone else as well. I decided to go all out with this soup and made my own noodles, because honestly...I have the time right now...
So start with your stock. I love using a whole chicken for this as the skin and bones yield the best flavor. The veggies are a simple rough cut. I don't even peel my carrots, just wash and rough chop.
Remove chicken from the packaging and rinse. Add to your pot of water.
This is my large stockpot and I filled it up with liquid, almost to the top. As this cook, it reduces down a lot, so start with a lot of water. I let this cook down about at least an hour and half. This is certainly considered slow food, so give yourself plenty of time and just enjoy the smell.
Once your stock gets close to finishing, start your pasta.
While your pasta is resting, drain you stock. The veggies are tossed, but reserve the chicken. Add back in your veggies for the soup and start cooking again. Because these veggies are a smaller dice, it only takes about 30 minutes to cook them down. Pull all the meat off the bones and set aside. I add it back in at about 10 minutes before it is done. I want it to stay in large chunks and not get broken up.
Roll your pasta however you prefer. I love this pasta roller and it has been my go-to for a long time. I love my whole-wheat pasta recipe, so check out that recipe.
I hand cut the pasta as I wanted a rustic look to the noodles. Just remember, fresh noodles cook FAST! It only took these about 3 minutes to cook.
It is best served right away.
I usually serve soup with some type of bread, biscuit or carb, but this soup holds it's own! I don't feel like it needs anything else!
Y'all. the flavor on this Homemade Chicken Noodle Soup Recipe From Scratch is the best! You have got to try it!
Homemade Chicken Noodle Soup From Scratch Recipe
Equipment
- 12 quart stock pot, cutting board, sharp knife
Ingredients
Chicken Stock
- 1 whole broiler Mine was about 4 pounds. If your's is a little bigger or smaller, not a big deal.
- 2.5 gallons water
- 2 cups onions, rough chop
- 2 cups celery, rough chop
- 2 cups carrots, rough chop
- 3 tablespoons minced garlic
Chicken Noodle Soup
- 12 quarts chicken stock
- 4-6 cups cubed chicken If you aren't making your own stock, you can just as easily use a rotisserie chicken instead. I like a rustic looking soup, so I kind of just tore up my chicken, as shown in photos.
- 1.5 cups onions, medium dice Again, I love a rustic soup, so my veggies are a bigger dice
- 1 cup celery, medium dice
- 1.5 cup carrots, medium dice
- 1 teaspoon thyme
- salt and pepper to taste
- 4 cups noodles We like a lot of noodles, but this is a measurement for fresh pasta. If you are using dry, only use about 1.5 cups
- 1-2 tablespoon parsley This is better fresh, but I only had dried...so it is what I used.
Instructions
Chicken Stock
- Add all ingredients to a large stock pot. Bring to a boil on high heat. Reduce heat to medium high and continue to boil for about 1.5 hours. I rotate the chicken about halfway through to make sure it is cooked well both sides. Once the chicken is fall off the bones tender, remove from heat. Strain out the chicken and veggies, reserving the stock. Place stock back in stock pot for soup.Discard the veggies, they will be mush, and reserve the chicken for the soup.
Chicken Noodle Soup
- Add onions, celery and carrots, thyme and parsley to stock and bring to a boil over high heat. Once it is to a rolling boil, reduce heat to medium and continue to boil until veggies are al dente,meaning a little firm. Add back in chicken chunks and continue to cook another 5-10 minutes. If you are using dry pasta, throw it in with the chicken. If using fresh pasta remember, it only takes 2-3 minutes for it to cook, so throw it in at the very end. Now, once the soup has cooked down, add in salt and pepper. Adjust seasoning as needed. We love ours fairly salty and with quite a bit of pepper, which is why I am not putting in measurements. You might die when you saw how much I added :).This is best served piping hot! It is also really good as a leftover. Make sure and cool properly before placing in the fridge in an airtight container. I always use mason jars for storage. Now, sit back and enjoy. You deserve it.