Main Dishesnatashaskitchen5.0
Old-Fashioned Chicken Noodle Soup Recipe
Homemade Old-Fashioned chicken noodle soup with a homemade chicken stock and plump egg noodles, is the ultimate comfort food.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 20 min🔥 Cook: 2h 10m👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●pot
- ●bowl
📝 Preparation Steps
1
Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
chicken pieces (bone-in, skin-on*)2 lb
2
In a large soup pot (at least 8 Qt pot), combine chicken pieces with halved onion, 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/⏱️ 2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
chicken pieces (bone-in, skin-on*)2 lbmall onion (halved (or 1/2 medium onion))1 smedium onion (finely diced)1bay leaves2dried thyme (or 2 sprigs fresh thyme)1 tspQuarts water5
3
Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
chicken pieces (bone-in, skin-on*)2 lb
4
Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
5
Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. Saute over medium heat for ⏱️ 5 minutes or until vegetables are softened.
celery sticks (finely diced)3large carrots (quartered and thinly sliced)2mall onion (halved (or 1/2 medium onion))1 smedium onion (finely diced)1
6
Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another ⏱️ 15 minutes.
sea salt (or to taste)1 Tbsp
7
Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took ⏱️ 20 min).
8
Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.
fresh parsley (chopped)4 Tbspfresh dill (chopped)4 Tbsp
Nutrition Facts
calories
232 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
651 mg
protein Content
13 g
cholesterol Content
62 mg
carbohydrate Content
23 g
saturated Fat Content
2 g
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