Mom’s Homemade Chicken Noodle Soup
This recipe for Mom’s Homemade Chicken Noodle Soup is a classic! It’s an easy to make soup that’s perfect for a comforting family meal.
This Chicken Noodle Soup Is A Family Favorite
It’s that time of year, when all I really want to eat about 10 times a week is a warm, nurturing bowl of soup. And the soup that comforts me the most has always been Mom’s Homemade Chicken Noodle Soup.
I’ve been enjoying Mom’s Homemade Chicken Noodle Soup ever since I was a kid. It was about time that I documented the recipe and made it on my own!
Mom’s soup has been on my “to do” list for a couple years already, and I am embarrassed that it has taken me this long to peg down the recipe. In the back of my mind, I think I’ve really only wanted Mom to make it for me, I guess. Not out of laziness on my part, but out of pure love for my mom’s cooking and the delicious memories she has gifted to our family. Mom’s chicken noodle soup will always be the best chicken noodle soup.
But that’s not a great way to make sure recipes get passed along generation to generation, I realized. It was time for me to get this recipe documented and make this on my own.
Thank you, Mom, for taking the time to make your chicken noodle soup for me a couple weeks ago. For carefully measuring and writing down each ingredient, and taking notes of your process, when you’ve never used a written recipe to make this soup. Ever. You were crazy busy when I asked you to do this, but you took the task to heart. {thank you}
* This post is sponsored by Reames Foods.
How To Make Homemade Chicken Noodle Soup
There is so much satisfaction in creating a pot of soup from scratch. This recipe starts with a homemade chicken stock, where a whole chicken is first cooked in a big pot of water. Carrots, celery, and onions are then tossed in, adding veggie goodness and color. I like when Mom slices whole carrots in thick rounds, but you can chop them smaller if you prefer.
The ingredient list for this recipe is on the shorter side, giving this pot of soup a simple feel. Some dried parsley and savory bring out more of the comforting flavor and aroma that I hold so dear.
What Type Of Noodles Work Best In Chicken Soup?
As I ladled this steaming chicken noodle soup into bowls for my family, the first time making it on my own, our youngest daughter’s eyes lit up, big and bright. And I knew exactly what had triggered her reaction. She saw those homestyle egg noodles. They get her every time.
When Reames Foods asked me to create a recipe featuring their frozen homestyle egg noodles, a recipe that would bring families together around a warm meal, I didn’t hesitate to say yes. Because homestyle egg noodles are what give my mom’s chicken noodle soup hearty goodness and an extra boost of homemade taste.
I especially like that these homestyle egg noodles take to leftover soup so well. Other kinds of noodles break down in the broth and turn to mush after a couple days stored in the refrigerator. But not these frozen noodles from Reames Foods. The noodles remain almost entirely unaffected in the broth, still thick, with that wonderful bit of chewy texture.
I believe that everyone should have a basic recipe for homemade chicken noodle soup in their recipe box. If you have your own recipe handed down from a friend or family member, you already know how much I adore that. But if you don’t, or if you’d just like to try something new, give this recipe a go. It’s a beloved chicken noodle soup that I’ve been enjoying since I was kid.
Want more soup? Try my Broccoli Cheddar Soup!
This is a sponsored conversation written by me on behalf of Marzetti Reames Frozen Egg Noodles. The opinions and text are all mine.
Mom's Homemade Chicken Noodle Soup
My mom's homemade Chicken Noodle Soup recipe starts with a whole chicken and includes herbs, fresh veggies, and thick, chewy homestyle egg noodles. With a flavorful golden chicken broth, there's just nothing like chicken noodle soup made from scratch!
Ingredients
FOR THE CHICKEN STOCK:
- 3½-pound whole chicken, trimmed of any excess fat, with inside cavity rinsed and cleaned well
- about 10 cups water, enough to just cover the chicken
- 1 large yellow onion, cut into large chunks
- 2 large ribs celery, cut into large chunks
FOR THE CHICKEN NOODLE SOUP:
- 1 tablespoon unsalted butter
- 3 cups peeled and sliced carrots - use medium-sized carrots and cut diagonally into ¼″-thick slices
- 1½ cups sliced celery - cut ¼″-thick and include any leaves at the top of the ribs
- 1½ cups chopped yellow onion
- 4 large cloves garlic, minced
- 1 tablespoons dried parsley
- 1 bay leaf
- 1½ teaspoons Morton kosher salt
- 1½ teaspoons dried savory
- ½ teaspoon celery salt
- ½ teaspoon ground black pepper
- 1 to 4 tablespoons Better Than Bouillon Roasted Chicken Base
- 1 package (12 ounces) Reames frozen homestyle egg noodles (do not thaw)
Instructions
- For the chicken stock: Place the chicken in a large pot. I use a 6.75-qt Le Crueset Dutch oven, and this works well. Add water to just cover the chicken, followed by the chopped onions and celery.
- Turn heat to medium-high. Once water just starts to boil, immediately turn heat down to medium-low. Cover the pot loosely with a lid, then simmer very gently for 1 hour, or until chicken is tender and easily comes off the bone. Adjust heat if necessary to keep it at a very gentle simmer. Skim off any scum from the surface with a large spoon once or twice during the first 30 minutes of cook time.
- Using a tongs, transfer chicken to a large rimmed pan to cool. Turn pot heat down to low and put on the lid to preserve the broth and its heat.
- When the chicken is cool enough to handle, remove the skin and meat from bones. Discard skin and bones. Shred the chicken into bite-sized pieces and set aside. I usually do not wait very long to start removing the meat - the chicken is still very hot. I pull off the legs and wings while holding a clean paper towel to shield the heat from my hands - these pieces should pull away very easily. Then I use 2 forks and continue to remove meat from the bones, and shred, barely using my fingers at all.
- Strain or scoop out the onions and celery from the stock and discard. At this point, I usually have 10-11 cups of stock.
- For the chicken noodle soup: Increase the pot heat to medium and add the butter to the chicken broth. Once the butter has melted, add the carrots, celery, onion, garlic, parsley, bay leaf, salt, savory, celery salt, and black pepper. Simmer until vegetables are just barely softened, about 3 minutes.
- Add 3 cups of the shredded chicken back to the pot (add more/all if you like), along with accumulated juices from the rimmed pan. Save any extra shredded chicken to add to a fresh salad, fried rice, quesadillas, etc.
- Now remove about 1 cup of the broth to a small bowl and whisk in 1 tablespoon of chicken base until smooth. Add mixture back to the pot and stir to combine. Taste for flavor, adding up to 3 more tablespoons of chicken base, in the same manner, until the soup is flavored to your liking. I like a very rich chicken-flavored soup and find that different chickens have different levels of flavor - plus, it will depend on the size of your pot and how much water you actually use. So just keep tasting and adjusting until you reach a level of chicken flavor that you like. You may also want to add more salt and pepper. Just trust your taste buds!
- Stir the frozen egg noodles into the soup, then turn up the heat to medium-high. Once the soup just starts to boil, immediately turn heat down to medium-low and simmer gently until noodles are done, about 20 minutes.
- Serve hot, with chopped fresh parsley to sprinkle over individual bowls of soup.
Notes
from Mom's recipe box
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 428Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 859mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 42g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
I cannot buy savory where I live. Can anything be substituted?
This recipe looks awesome!!! Thanks!