When it comes to comfort food, there are few foods that are better loved than chicken noodle soup. Sure, you can buy it from a can, but making homemade chicken noodle soup is fairly easy, and tastes infinitely better.
The biggest hurdle when it comes to making this in your own kitchen is the time required. But, if you can find the time, then you and your family are sure to be pleased with the end result.
Summary: It is worth taking the time to make your own chicken noodle soup from scratch.
- A whole chicken
- A head of celery
- 8-9 medium carrots
- 3-4 medium onions
- Bay leaves
- No Yolks noodles
- Combine in a large pot the chicken, 1/2 teaspoon of thyme, 1/2 basil, 1/4 teaspoon cracked fresh ground pepper, 2 tablespoons kosher salt, and three bay leaves.
- Add enough cold water so that there is at least an inche of water above the chicken and spices. Cook for 30-40 minutes, or until the internal temperature of the chicken reaches 165° F. This is the beginning of your broth.
- Prep the veggies by cutting them into small pieces while the chicken is cooking. Set the cut vegetables aside. Add the scraps (NOT the cut veggies) to the broth. Scraps are anything you would normally discard, such as celery tops, onion skins, and carrot tops.
- Remove the chicken from the broth after it reaches 165°, and set it in a bowl to cool for about 10-15 minutes. Continue to cook the broth while the chicken cools.
- Set two large bowls on the counter. One bowl will be for the chicken meat that will be in your finished soup, the other will be for everything else (skin, bones, etc.). Add the chicken scraps (NOT the meat) into the broth stock. Cook the broth for another 2-3 hours. Cover the chicken meat and store in the refrigerator until you are ready to add it to the soup.
- When the broth is done cooking, it is time to sweat your vegetables. Skim about 3/4 of a cup of broth from the pot and add it to a large soup pot (this must be larger than the pot cooking the broth). Add the cut vegetables and 1 teaspoon thyme, 1 teaspoon basil, 2 teaspoons kosher salt, several grinds of black pepper. Cook the vegetables for 10-15 minutes over medium heat.
- Place a strainer over the soup pot and pour the broth into the pot. Discard the cooked scraps. Stir and taste. If needed, add a teaspoon of salt.
- Add the cooked chicken meat, and cook for another 15-20 minutes.
- Add the No Yolks noodles. If using a one pound bag, add about 2/3 of the bag. Cook for another 5-10 minutes, or until the noodles are tender.
- Serve and enjoy.
Freshly baked French bread goes great with this soup.
Cooking time: 4 hour(s)
Number of servings (yield): 8
Meal type: dinner
Many thanks to Chef Brian for sharing this wonderful recipe. This is the first time I have made chicken noodle soup with the vegetable scraps. Before this, I simply threw them away. What a waste that was, but I didn’t know that the vegetable scraps add additional flavor to the broth.