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Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup, from scratch, just like Mom used to make. Rich flavorful chicken stock, chock-full of sliced carrots, celery, and chopped onion, engulf tender pieces of chicken and homemade egg noodles. Comfort food at it's finest!
Servings: 8 servings
Calories: 402kcal
Equipment
Ingredients
- 1 large whole chicken
- 1 medium onion chopped
- 4 or 5 stalks celery diced
- 5 carrots peeled and sliced
- 32 ounces chicken broth
- 1 or 2 Tablespoons chicken bouillon granuals optional
- Salt and Pepper to taste
- water
- 12 ounces Egg Noodles frozen or Homemade Egg Noodles
Instructions
- Place the whole chicken into your soup pot. Add in veggies.
- Salt and pepper generously.
- Add chicken broth and fill with water to cover the ingredients, adding about 2 more inches above them.
- Cover with a lid. Bring the soup to a boil, then reduce the heat to medium. Cook until the chicken is fall of the bone tender.
- While your soup is cooking, boil the egg noodles until they are done, drain and rinse them. Set aside.
- Remove chicken from the pot. Remove the skin, de-bone it and dice up the meat. Return the meat to the soup.
- Add the noodles to the soup pot.
- Ladle the soup into bowls and serve hot, topped with fresh parsley if you like.
Notes
Taste the chicken soup after you have returned the meat to the pot. If you feel it needs more depth of flavor, add in some chicken bouillon to taste.
This recipe will keep in the fridge for up to 4 days and in the freezer for up to 3 months.
Nutrition
Serving: 1 | Calories: 402kcal | Carbohydrates: 37g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 574mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6733IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg