Chicken Noodle Soup
This chicken noodle soup recipe features homemade stock and simple ingredients, making it a comforting winter staple. Keep some in your freezer for quick, nourishing meals anytime.
Ingredients
For the Stock
- 1 leftover chicken carcass, broken up into a couple pieces
- 1 onion, quartered, or leeks
- 1-2 cloves garlic, quartered
- 1 carrot, cut into several pieces
- 1 stalk celery, cut into several pieces
- A couple parsley sprigs, and/or thyme and/or bay leaf
- Peppercorns, or ground pepper
For the Soup
- 1 tablespoon butter
- 1 shallot, or small onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, sliced
- A couple sprigs of thyme, stems removed
- Salt and freshly ground pepper
- Chicken stock
- 4-6 ounces wide egg noodles
- Reserved leftover chicken meat, removed from the bones
- 1 handful parsley, chopped
- 1 clove garlic, finely chopped (optional)
Instructions
To Make the Stock
- In a large stockpot add the chicken carcass and the rest of the broth ingredients and cover with water (approximately 2 quarts).
- Cook on high until you begin to see bubbles, and then lower heat and gently simmer for 1–2 hours, or longer if you have time. Remove the large pieces of bone and discard, then strain through a fine-mesh strainer over a large container. At this point you can use it to make the soup or store in the refrigerator for a few days or in the freezer for a few months.
To Make the Soup
- In a large Dutch oven or soup pot, melt the butter and sauté the onion, celery, carrot and thyme leaves until the onions are just barely translucent. Season with salt and pepper.
- Add stock and bring to a simmer and cook until vegetables are soft. Add the egg noodles and chicken and cook another 5–10 minutes or until noodles are tender.
- Add the parsley, test for seasoning and then serve with a little chopped fresh garlic if desired. Or you can cool it and store in single-serving-size containers in your freezer.