My Homemade Chicken Noodle Soup Recipe

homemade-chicken-noodle-soup

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This might seem like an ODD time of year to post a recipe for Chicken Noodle Soup.

It’s July after all, and hot soup is the last thing on our minds most days.

Until that summer cold comes along and knocks us out.

We moved last month and the mixture of moving, swimming, going on playdates, etc made for excellent “getting sick” conditions in my family. In fact, my husband is STILL battling his cold.

So last week, I set to work on making a big huge pot of my yummy Homemade Chicken Noodle soup!

This soup is fabulous. The secret is a bit of a shortcut I stumbled on by accident a couple of years ago.

You START with an already cooked rotisserie chicken from the supermarket.

Now you don’t HAVE to go this route. You can just purchase your own whole chicken, but I really do recommend you roast it and season it first. Something about that already cooked chicken makes this broth AMAZING.

You might not have a need to make this homemade Chicken Noodle Soup this summer, but bookmark it for the fall. Because you’ll want to make it (sick or not) once the weather cools off!

Homemade Chicken Noodle Soup

Ingredients:

Broth

  • Rotisserie Chicken
  • 1 Onion cut into chunks
  • 2 carrots cut into large chunks
  • 4 stalks of celery cut into chunks
  • About 6 cups of water (more if your chicken is pretty big. You want the water to cover the chicken just about)
  • 4 chicken bouillon cubes
  • salt & pepper to taste
  • poultry seasoning (I usually do about a heaping tablespoon. I use Chef Paul Prudhomme’s Magic Seasoning Blends ~ Poultry Magic, 2-Ounce Bottle)

Soup

  • Chicken picked off rotisserie chicken
  • diced onion
  • diced carrot
  • diced celery
  • Amish Kitchen Wide Egg Noodles (you can use any  noodles, these just make the soup extra special to me)

Directions: 

  1. Go ahead and pick the chicken off the rotisserie chicken and set it aside. I like to cut it into bite sized chunks.
  2. Fill your pot with all of the ingredients for the broth and bring to a boil.
  3. Bring down to a simmer and let simmer until the chicken carcass falls apart easily.
  4. Using a large colander, go ahead and strain your broth into another pot. Be careful, you can easily burn yourself.
  5. You can either throw away what remains or find some way to make use of it. (I typically pick out any chicken that fell off the bones and use that in the soup and then throw the rest away).
  6. Now you’ll want to put your diced veggies into the soup. Use as much as you want. Depending on how you want your broth to veggie ratio to be. If I’m sick with a sore throat, I tend to want minimal veggies/more broth. If I am looking to be filled up, I use more veggies.
  7. Simmer until the veggies are soft, then add in chicken and noodles. Bring to a boil and then let simmer once again until noodles are soft.
  8. You might want to season a bit more at this point. You can control the salt in this soup by adding more or less, but chicken soup is always slightly on the salty side so keep that in mind for maximum flavor.
  9. Serve!

I hope you enjoy this fabulous soup. I know I do!

My Homemade Chicken Noodle Soup Recipe
 
Ingredients
Broth
  • Rotisserie Chicken
  • 1 Onion cut into chunks
  • 2 carrots cut into large chunks
  • 4 stalks of celery cut into chunks
  • About 6 cups of water (more if your chicken is pretty big)
  • 4 chicken bouillon cubes
  • salt & pepper to taste
  • poultry seasoning (I usually do about a heaping tablespoon. I use Chef Paul Prudhomme’s Magic Seasoning Blends ~ Poultry Magic, 2-Ounce Bottle)
Soup
  • Chicken picked off rotisserie chicken
  • diced onion
  • diced carrot
  • diced celery
  • Amish Kitchen Wide Egg Noodles (you can use any noodles, these just make the soup extra special to me)
Instructions
  1. Go ahead and pick the chicken off the rotisserie chicken and set it aside. I like to cut it into bite sized chunks.
  2. Fill your pot with all of the ingredients for the broth and bring to a boil.
  3. Bring down to a simmer and let simmer until the chicken carcass falls apart easily.
  4. Using a large colander, go ahead and strain your broth into another pot. Be careful, you can easily burn yourself.
  5. You can either throw away what remains or find some way to make use of it. (I typically pick out any chicken that fell off the bones and use that in the soup and then throw the rest away).
  6. Now you’ll want to put your diced veggies into the soup. Use as much as you want. Depending on how you want your broth to veggie ratio to be. If I’m sick with a sore throat, I tend to want minimal veggies/more broth. If I am looking to be filled up, I use more veggies.
  7. Simmer until the veggies are soft, then add in chicken and noodles. Bring to a boil and then let simmer once again until noodles are soft.
  8. You might want to season a bit more at this point. You can control the salt in this soup by adding more or less, but chicken soup is always slightly on the salty side so keep that in mind for maximum flavor.
  9. Serve!

 

 

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