Homemade Chicken Noodle Soup
A comforting, classic soup that is easy to make, nutritious, and perfect for chilly days or when you're not feeling well.
Ingredients
Chicken & Stock
- 1 whole whole chicken
- 8 cups homemade chicken stock Homemade stock provides the best flavor, but store-bought works in a pinch.
Vegetables
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 1 piece onion, chopped
Noodles
- 2 cups egg noodles
Seasoning
- Salt and pepper to taste Adjust according to your preference.
Garnish
- Fresh parsley for garnish Adds color and flavor.
Instructions
Preparation
- In a large pot, bring the homemade chicken stock to a boil over medium-high heat.
- Carefully add the whole chicken to the pot. Cook until fully cooked, about 30-40 minutes. The chicken should reach an internal temperature of 165°F.
- Once cooked, remove the chicken from the pot and let it cool on a plate for about 10 minutes.
- In the same pot, add the diced carrots, celery, and chopped onion. Cook until the vegetables are tender, approximately 5-7 minutes.
- While the vegetables are cooking, shred the cooled chicken, discarding the bones and skin.
- Add the shredded chicken back to the pot along with the egg noodles.
- Cook until the noodles are tender, about 6-8 minutes, stirring occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to add peas or corn for extra nutrition and color. For a thicker soup, reduce the amount of stock or increase the noodles slightly. Fresh herbs can enhance the flavor—try adding thyme or bay leaf during simmering for extra depth.