Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Ingredients

For the Broth:

• 1 whole chicken (about 3-4 lbs, or 4 bone-in, skin-on chicken thighs)

  • Provides protein, collagen, and rich flavor for a nourishing broth.

• 10 cups water

  • The base of the soup, allowing all flavors to meld together.

• 1 onion (quartered)

  • Adds depth and natural sweetness to the broth.

• 3 cloves garlic (smashed)

  • Boosts immune function and enhances flavor.

• 2 carrots (cut into chunks)

  • Adds sweetness and is rich in beta-carotene (vitamin A).

• 2 celery stalks (cut into chunks)

  • Provides freshness and natural saltiness.

• 2 bay leaves

  • Infuses a mild herbal note.

• 1 tsp whole black peppercorns

  • Adds subtle heat and complexity to the broth.

• Salt (to taste)

For the Soup:

• 2 carrots (thinly sliced)

  • Adds color, crunch, and vitamins.

• 2 celery stalks (thinly sliced)

  • Provides a light, herbal crunch.

• 6 oz egg noodles (or any pasta of choice)

  • Adds heartiness to the soup.

• 2 tbsp fresh parsley (chopped)

  • Brightens the dish with freshness.

• 1 tbsp fresh thyme (or 1 tsp dried thyme)

  • Adds an aromatic, earthy note.

• Salt and black pepper (to taste)

• 1 tbsp olive oil or butter (optional, for extra richness)

Optional Additions

• 1 tsp turmeric (for extra anti-inflammatory benefits and color)

• Juice of 1/2 a lemon (for a touch of brightness)

• 1/2 cup frozen peas (for extra vegetables)

Step-by-Step Guide

1. Make the Broth:

   • Place the whole chicken (or thighs) in a large pot and cover with 10 cups of water.

   • Add the quartered onion, garlic, carrots, celery, bay leaves, peppercorns, and a pinch of salt.

   • Bring to a boil, then reduce to a simmer. Cover and cook for 60-90 minutes, skimming any foam that rises to the top.

2. Strain and Shred the Chicken:

   • Remove the chicken from the pot and set it aside to cool slightly.

   • Strain the broth through a fine-mesh sieve, discarding the solids.

   • Once cool enough to handle, shred the chicken into bite-sized pieces, discarding skin and bones.

3. Cook the Vegetables and Noodles:

   • Return the strained broth to the pot and bring to a gentle simmer.

   • Add the sliced carrots and celery, cooking for 8-10 minutes until tender.

   • Stir in the noodles and cook according to package instructions (6-8 minutes).

4. Add the Chicken and Seasonings:

   • Return the shredded chicken to the pot.

   • Stir in fresh parsley, thyme, and additional salt and black pepper to taste.

   • Simmer for an additional 2-3 minutes to blend flavors.

5. Serve and Enjoy:

   • Ladle into bowls and serve warm.

   • Garnish with extra parsley and a squeeze of lemon juice if desired.

Nutritional Benefits of the Dish

• Immunity Boosting: Chicken broth, garlic, and herbs support immune function, making this a great cold-fighting meal.

• Hydrating & Nourishing: The broth keeps you hydrated and replenishes lost fluids.

• High-Protein: Chicken provides essential amino acids for muscle recovery and overall health.

• Gut-Healing Properties: Homemade broth contains collagen and minerals that support digestive health.

• Comforting & Satisfying: A classic, warm, and hearty meal that’s great for any time of year.

Enjoy your Homemade Chicken Noodle Soup—perfect for cozy nights or when you need a comforting, healing meal!