Chicken Noodle Soup with Homemade Noodles
Make soup season feel more special with a chicken noodle soup with homemade noodles. This homemade chicken noodle soup recipe from scratch is everyone's favorite around my house and I think your family will love it too!
Servings: 10 servings
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 fresh whole wheat pasta for 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 Broth
- 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.
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.
Notes
- Just remember, fresh noodles cook FAST! It only took these about 3 minutes to cook so add them right at the end.
- Shred the chicken for a more rustic look to your chicken noodle soup with homemade noodles.
- Set aside time for cooking this soup! It takes time to cook it up but the flavors are amazing and you won't be disappointed.