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Homemade Chicken Noodle Soup

Chicken Noodle Soup

  • Author: Olga's Flavor Factory
  • Prep Time: 25 minutes
  • Cook Time: 90 minutes
  • Total Time: 115 minutes
  • Yield: 8 1x
  • Category: Soup

Description

Chicken Noodle Soup is soothing, comforting and a favorite in almost every cuisine. Onions, carrots, celery and garlic provide the aromatic flavors to the rich, concentrated and golden broth, and tender chicken pieces and potatoes make it hearty and filling.


Scale

Ingredients

Broth:

  • 1 1/2 lbs chicken drumsticks (or any combination of chicken)
  • 1 small onion (cut in half)
  • 35 garlic cloves (whole)
  • 12 bay leaves
  • 1/2 Tablespoon black peppercorns
  • salt (to taste)
  • 1012 cups water (+2 additional cups of water to add to the soup later)

Soup:

  • 1 large onion (chopped)
  • 3 carrots (peeled and sliced (or grated, or chopped))
  • 3 celery stalks (sliced (or chopped))
  • 35 garlic cloves (minced)
  • 11 1/2 Tablespoons butter or oil
  • salt (ground black pepper)
  • 3 medium potatoes (peeled and chopped)
  • 2 cups noodles or pasta (my favorite is fusilli or angel hair pasta broken into small pieces)
  • 1 Tablespoon fresh herbs (each (parsley, dill, green onion))

Instructions

  1. Place the chicken, onion, garlic, bay leaves, peppercorns and water in a large pot. Bring to a boil, season with salt and cook until the chicken is tender and the meat is falling off the bone, about 40-50 minutes.
  2. Strain the broth through a fine-mesh sieve lined with a cheesecloth or a paper towel. When cool enough to handle, take the meat off the bone. Set aside.
  3. While the broth is cooking, prep the rest of the ingredients.
  4. Rinse out the same pot that you used to cook the broth. Melt the butter (or use oiover medium heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables are tender.
  5. If you want the soup to be a bit creamy, you can add 1 1/2 – 2 Tablespoon of flour and mix it in, until it’s absorbed completely in the vegetables, about 1 minute. I like the soup to be clear and broth, so I usually omit it in this soup.
  6. Pour in the reserved broth and bring the soup to a boil, scraping the bottom of the pot with a wooden spoon. Reduce the heat to a simmer, add the potatoes and cook for about 10 minutes, until the potatoes are cooked through.
  7. Add an additional 2 cups of water. However, if you like your soup on the thicker side with more of a stew consistency, you can choose not to add the additional water. I always add more water, sometimes even more than 2 cups, but it’s completely up to you. Keep in mind that the pasta/noodles will also soak up a lot of the liquid. Adjust the seasoning of the soup, adding more salt, if needed.
  8. Add the pasta to the soup, as well as the cooked chicken. Keep cooking at a simmer until the pasta is cooked through, about 8 minutes. 
  9. Garnish the soup with fresh herbs.

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