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Homemade Chicken Noodle Soup
Recipe

14 INGREDIENTS • 11 STEPS • 1HR

Homemade Chicken Noodle Soup

4.4
5 ratings
This delicious soup is loaded with chicken right off the bone, a standard blend of onions, carrots and celery plus sautéed crimini mushrooms and of course, egg noodles. The key to the noodles is to cook them separately to just al-dente.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This delicious soup is loaded with chicken right off the bone, a standard blend of onions, carrots and celery plus sautéed crimini mushrooms and of course, egg noodles. The key to the noodles is to cook them separately to just al-dente.
1HR
Total Time
$1.28
Cost Per Serving
Ingredients
Servings
8
US / Metric
Whole Chicken
4 lb
Whole Chickens
halved, cut into drums, wings, thighs and breasts
Peppercorns
10
Peppercorns
Whole Allspice
2
Whole Allspice
Low-Sodium Chicken Broth
8 cups
Low-Sodium Chicken Broth
Onion
1
Medium Onion, chopped
Carrot
4
Medium Carrots
sliced into 1/2-inch thick pieces
Celery
3 stalks
Celery
sliced into 1/2-inch thick pieces
Butter
1 Tbsp
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms
stemmed and sliced
or Button Mushrooms
Pre-Cooked Egg Noodles
8 oz
Pre-Cooked Egg Noodles
cooked to al dente
Salt
to taste
Fresh Parsley
to taste
Nutrition Per Serving
VIEW ALL
Calories
218
Fat
7.8 g
Protein
22.2 g
Carbs
16.2 g
Add to plan
logo
Homemade Chicken Noodle Soup
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Remove skin and excess fat from Whole Chickens (4 lb) pieces and transfer to a large dutch oven.
step 1 Remove skin and excess fat from Whole Chickens (4 lb) pieces and transfer to a large dutch oven.
step 2
Place Peppercorns (10), Bay Leaves (2), and Whole Allspice (2) on a piece of cheesecloth and secure with a string and deposit it into the pot with the chicken
step 2 Place Peppercorns (10), Bay Leaves (2), and Whole Allspice (2) on a piece of cheesecloth and secure with a string and deposit it into the pot with the chicken
step 3
Add Low-Sodium Chicken Broth (8 cups) to cover the chicken, cover the pot with a tight fitting lid and place the pot over medium high heat and bring to a boil.
step 3 Add Low-Sodium Chicken Broth (8 cups) to cover the chicken, cover the pot with a tight fitting lid and place the pot over medium high heat and bring to a boil.
step 4
Reduce heat to a simmer and cook until the chicken pieces are cooked through, about 20 minutes.
step 5
Using tongs, transfer the chicken to a cutting board to cool.
step 5 Using tongs, transfer the chicken to a cutting board to cool.
step 6
Set a fine mesh sieve over a large bowl and pour the broth through the sieve to remove the bouquet garni and any gray matter or other scum. Discard.
step 6 Set a fine mesh sieve over a large bowl and pour the broth through the sieve to remove the bouquet garni and any gray matter or other scum. Discard.
step 7
If the pot still contains particulate, clean the pot and return it to the stovetop over medium high heat. When the pot has heated up, add Butter (1 Tbsp) when it foams add the Cremini Mushrooms (2 1/4 cups) and cook in a single layer until browned about 3 to 4 minutes.
step 7 If the pot still contains particulate, clean the pot and return it to the stovetop over medium high heat. When the pot has heated up, add Butter (1 Tbsp) when it foams add the Cremini Mushrooms (2 1/4 cups) and cook in a single layer until browned about 3 to 4 minutes.
step 8
Flip to brown the other side. Pour the chicken broth over the mushrooms and add the Carrots (4), Celery (3 stalks), and Onion (1). Bring the broth to a boil and reduce heat to simmer until vegetables are tender, about 15 minutes.
step 8 Flip to brown the other side. Pour the chicken broth over the mushrooms and add the Carrots (4), Celery (3 stalks), and Onion (1). Bring the broth to a boil and reduce heat to simmer until vegetables are tender, about 15 minutes.
step 9
While vegetables are cooking, remove the meat from the chicken bones, discarding any fat, gristle, skin etc. Shred or cut the meat into bite sized pieces.
step 9 While vegetables are cooking, remove the meat from the chicken bones, discarding any fat, gristle, skin etc. Shred or cut the meat into bite sized pieces.
step 10
When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 10 When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 11
Place a half cup of Pre-Cooked Egg Noodles (8 oz) in each bowl. Ladle chicken soup over the noodles. Sprinkle with Fresh Parsley (to taste) and serve.
step 11 Place a half cup of Pre-Cooked Egg Noodles (8 oz) in each bowl. Ladle chicken soup over the noodles. Sprinkle with Fresh Parsley (to taste) and serve.
Tags
view more tags
Appetizers
American
Comfort Food
Chicken
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Fall
Side Dish
Soup
Winter
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