Homemade Chicken Noodle Soup (from scratch!)
Recipe video above. A classic version made from scratch using a whole chicken. It's light yet full of flavour that you can't get using store bought chicken broth!
- Prep time
- 20 min
- Cook time
- 1 hr 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.8 kg / 3.5 lb whole chicken (, rinsed and cleaned, the best quality you can afford (Note 1))
- 1 head of garlic (, cut in half horiztonally)
- 2 carrots (, cut into chunks)
- 2 celery ribs (, cut into chunks)
- 2 onions (, peeled and cut into quarters)
- 1 tbsp black peppercorns
- 2 bay leaves (, fresh or dried)
- 4 thyme sprigs ((or 1 1/2 tsp dried thyme leaves))
- 9 - 10 cups water ((enough to just cover chicken))
- 1 tbsp olive oil
- 1 large onion (, diced)
- 3 garlic cloves (, minced)
- 2 medium carrots (, cut in quarters lengthwise then chopped)
- 2 celery ribs (, cut into 1 cm/ 1/2" thick pieces)
- 2 cups shredded chicken ((from homemade broth))
- 2 litres / 2 quarts homemade chicken broth ((above))
- 200 g/ 6 oz egg noodles or pasta of choice ((Note 3))
- 2 - 3 tsp Vegeta or other stock powder ((Note 4))
- 1/2 tsp black pepper
- 4 thyme sprigs (, optional)
- 1 bay leaf (, optional)
- Finely chopped parsley (, for garnish (optional))
Instructions
- 1
Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
- 2
Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
- 3
Scoop scum off surface once or twice during first 30 minutes.
- 4
Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.
- 5
Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
- 6
Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
- 7
Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
- 8
Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
- 9
Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
- 10
When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
- 11
Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
- 12
Serve soup immediately, garnished with fresh parsley.