Comfort-food wise, there are few things that can beat homemade chicken noodle soup. While the canned stuff works in a pinch, it’s not even close to the real thing. Not to mention that the entire house smells delicious after it’s been simmering a couple of hours.
Another thing I like about this recipe? It freezes well. So I can make a giant batch and freeze half. Then when I want some soup, I have fabulous homemade soup that requires no effort. Or you can freeze in single-serving batches. I admit that during the last time I was sick, I was very happy this was in the freezer.
If you don’t want to make homemade noodles, not a problem. I included instructions in the recipe notes on how to substitute regular egg noodles.
A question for you, my dear readers: what is your favorite soup?
If you’re interested in the delicious bread in the picture above, see “Perfect Homemade Wheat Bread.”
Some might hear “homemade chicken noodle soup” and get a bit worried. Especially once you add the homemade noodles (though that’s optional). However, this recipe is not hard. I promise.
Simmer a chicken until meat falls off the bones.
Dump in vegetables to simmer.
Mix four ingredients to make noodles.
Boil noodles in chicken broth; then dump them in the soup.
It’s that easy.
There is an entire post (‘Homemade Noodles‘) dedicated to the noodles if you want to see step-by-step pictures of rolling them out and cutting, etc. As I said, it’s not hard…but I know I appreciate a visual.
Homemade Chicken Noodle Soup (even the noodles!)
- Mise en place (always). Rinse the chicken, make sure no innards are inside. Place in a large pot. Add water until chicken is covered.
- Sprinkle with salt. Bring to a boil. Lower heat and simmer (covered) for approximately 2 hours. A foam will probably develop on the surface. Skim off and discard. Stir occasionally and make sure it stays at a low simmer. (Meat is done when meat is tender and starting to come off the bones.)
- Remove chicken from pot. Use slotted spoon to make sure there aren’t any little bones or skin left. Set pot with liquid aside off of heat. Allow chicken to cool for 10-15 minutes or until you can remove meat without burning fingers. Remove chicken in chunks, breaking up a little bit if need be. Discard bones, skin, and scraps [or freeze to use later to make chicken broth].
- During this period, fat will have accumulated on the surface of the liquid. Skim most of it off. Don’t worry about getting every little bit; it provides flavor.
- Add meat, vegetables, garlic, herbs, and spices to the pot. Bring to a boil. Lower heat and simmer (covered) for approximately 2 hours, until vegetables are tender, stirring occasionally.
- During last hour: make noodles according to directions below.
- After the noodles are cooked, add them to the soup. Let simmer 10 minutes.
- Beat first three ingredients together. Add enough flour to make a stiff dough (it will have a similar texture to pie crust). Note: I always use the entire 2 cups.
- Remove from bowl and knead 1-2 minutes.
- Sprinkle flour on large surface area. Roll out the dough, sprinkling a little flour on top or on rolling pin as needed. Roll until it is very thin- almost translucent if you can get it that thin.
- Let sit for 30 minutes. Start a large pot of chicken broth (or water) heating.
- After 30 minutes, cut noodles thinly. Then cut across sliced noodles into desired lengths. Allow to sit for another 5 minutes.
- Bring broth to a boil. Add noodles handful by handful to boiling broth. Cook noodles for 10-12 minutes.