Chicken Noodle Soup

soup 2 Did you know if you make your own chicken noodle soup from scratch it tastes really good? Like order-it-in-a-restaurant tasty? Go-back-and-get-a-second-bowl delicious? I honestly did not have any real feelings one way or another towards chicken noodle soup until the day I made my own stock for the broth and needless to say it was a game changer. So first follow my easy peasy way to make the chicken & chicken stock in the crockpot and then you can make this lovely soup.

Ingredients

  • 1/2 cup Carrots, finely diced
  • 1/2 cup Celery, finely diced
  • 1/2 teaspoon Salt (more if you have not added salt to homemade stock yet)
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Pepper
  • 1 tsp Parsley
  • 8 cups homemade chicken stock
  • 4 cups shredded or diced cooked chicken, loosely packed
  • 6 oz noodles (I use Trader Joe’s gluten-free brown rice curly noodles)

ingredients

Preparation Instructions

Add 2 Tbsp fat of your choice into a large pot over medium heat. I like to use butter but olive oil or the chicken fat scraped off the top of the chilled homemade stock work great, too!

Add the carrots and celery to the pot and sauté for several minutes (~7-10), stirring occasionally, until softened.

Add the herbs and spices and stock. Stir to combine and increase heat in order to bring the soup to a low boil. Cover and simmer for ten minutes.

Increase the heat to bring the soup to a full boil and add the noodles and chicken. Cook the noodles for 8 to 10 minutes or as directed on the package. If you are using gluten-free noodles and planning to freeze a portion, I recommend freezing the soup without noodles and cooking them later as gluten-free noodles don’t stand up well to freezing and thawing.

Taste and adjust seasonings as desired.

Makes 4-6 servings.

soup final

Chicken Noodle Soup
 
Author:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • 2 Tbsp butter (can substitute oil or chicken fat that was removed from stock)
  • ½ cup finely diced celery
  • ½ cup finely diced carrots
  • ½ tsp-1 tsp salt*
  • ½ tsp pepper
  • ½ tsp turmeric
  • 1 tsp dried parsley
  • 8 cups chicken stock
  • 4 cups shredded or diced cooked chicken, loosely packed
  • 6 oz dried noodles (I use Trader Joe's gluten-free brown rice curly noodles)
Instructions
  1. Add 2 Tbsp fat of your choice into a large pot over medium heat. I like to use butter but olive oil or the chicken fat scraped off the top of chilled homemade stock work great, too!
  2. Add the carrots and celery to the pot and sauté for several minutes until softened.
  3. Add the herbs and spices and stock. Stir to combine and increase the heat in order to bring the soup to a low boil. Cover and simmer for 10 minutes.
  4. Increase the heat to bring the soup to a full boil and add the noodles and chicken. Cook the noodles for 8 to 10 minutes or as directed on the packaging. If you are using gluten-free noodles and planning to freeze a portion, I recommend freezing the soup without noodles and cooking them later as gluten-free noodles don't stand up well to freezing and thawing.
  5. Taste and adjust seasonings as desired.

2 Comment

  1. This sounds so good right now, whole chickens are a bit pricey in Sweden but I do have some bone in chicken thighs in the freezer perhaps I can sub in.

    1. Navigating the Mothership says: Reply

      That would definitely work!

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