Classic Homemade Chicken Noodle Soup
Servings: 8 people
Calories: 315kcal
This Classic Homemade Chicken Noodle Soup is the ultimate in comfort. Make the stock and roast the chicken a day before and then it comes together very easily the next day. This freezes beautifully, too. Nothing much better than homemade chicken noodle soup. Yum!
Print Recipe
Equipment
- 1 6 to 8 qt pot or Dutch oven
Ingredients
For the Roast Chicken
- 3 lb chicken breasts skin-on, bone-in
- 2 tablespoon olive oil
- salt and pepper
For the Soup
- 10 cups chicken broth preferably homemade
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 1 cup carrot sliced, about 3 medium carrots
- 3 celery ribs sliced
- 1 tablespoon fresh thyme chopped
- Juice of 1 lemon about 1 to 2 tablespoons
- Kosher salt and black pepper
- ¼ cup fresh parsley chopped
- 2 cups egg noodles dried
Instructions
Roast the Chicken
- Preheat oven to 350°F.
- Rub the olive oil all over the chicken. Liberally salt and pepper. Place on a rack on a baking pan. Roast for 45 to 50 minutes, or until an internal temperature reaches 165°F.
- Once the chicken is cool enough to handle, remove the skin and discard. Carefully pull the meat from the bones and roughly cut it into bite-sized pieces. Set aside.
Make the Soup
- Heat the stock in a large pot over medium heat to a gentle simmer.
- Meanwhile, in a large skillet, heat the butter over medium heat. Add the onion, carrot, celery, and thyme and cook until soft, about 5 minutes.
- Add the cooked chicken and the cooked vegetables to the simmering broth.
- Add the lemon juice, 2 teaspoons salt, ¼ teaspoon black pepper, and the parsley, leaving some left for garnish.
- Simmer for 30 minutes.
- Add the egg noodles and simmer for another 15 minutes, or until cooked through.
- Taste and adjust seasoning, if necessary. Garnish with extra chopped parsley, if desired.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The homemade broth is really what makes the soup extra special. However, you can simplify the process by simmering skinless, boneless chicken breast in water for about 30 minutes until fully cooked. You'll have cooked chicken and a decent chicken broth. Better than the canned variety!
If desired, you can shred the chicken from the broth to use in the soup. Just be sure to pick over any bones and discard the skin before adding to the soup.
The broth can be made up to 5 days in advance. We often make a double batch of broth and freeze until we're ready to make soup again. The roasted chicken can be prepared up to 3 days in advance.
The soup will keep covered in the fridge for up to 6 days and freezes beautifully for up to 2 months.
Nutrition
Calories: 315kcal | Carbohydrates: 11g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1289mg | Potassium: 979mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3030IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 2mg