This easy chicken noodle soup recipe, made from scratch, is a real German comfort food.
Yes, you can make this using store-bought chicken broth. But why pay more for something that doesn't taste as great as home-made?
Buy the least expensive chicken you can - whole or parts - and simmer with soup veggies to make a stock (broth) that's flavourful. You'll also have meat to put in the soup as well as extra meat to use for another meal.
The amount and types of soup veggies you add when cooking the chicken stock is flexible. Use any combination of onions, carrots, parsnips, celery, and/or leeks in this easy chicken noodle soup recipe. This is just to flavour the stock. You'll strain the broth and add new veggies when finishing the soup.
Use either fine or medium egg noodles. The amount varies depending on how thick you like your soup.
Easy Chicken Noodle Soup Recipe
Ingredients:
Chicken Stock
1 chicken (cut into pieces)
5 - 6 cups water
1 tsp. Vegeta (or salt)
1/2 tsp. pepper
1 - 2 stalks celery, chopped
1 onion, quartered
1 - 2 carrots, chopped
1 - 2 parsnips, leek stalks, etc. (see above)
Chicken Noodle Soup
about 5 cups of above Chicken Stock
2 stalks celery, sliced
2 carrots, sliced
1 onion, chopped
1 - 1 1/2 cups egg noodles
1 - 2 cups of chicken meat
parsley for garnish
Instructions:
Chicken Stock
Remove visible fat from chicken.
Put chicken into large pot and cover with water.
Add remaining Chicken Stock ingredients.
Bring to boil. Reduce heat, cover, and simmer about 1 hour until chicken is tender. Occasionally skim foam from top during simmering time.
Remove chicken pieces. Strain cooking liquid through sieve, saving liquid and discarding vegetables.
Return stock to pot to continue cooking soup below or refrigerate until needed. Skim fat off top if desired. You can also freeze stock for later use.
Remove meat from chicken pieces. Remove nice large pieces for another meal (if desired.) Use smaller pieces for soup.
Chicken Noodle Soup
To the stock, add vegetables and bring to boil. Simmer until they are almost tender, about 15 minutes. Add egg noodles and simmer about 8 - 10 minutes until noodles are tender.
Return chicken meat to soup. Season with additional Vegeta or salt and pepper.
Garnish with chopped parsley.
Hints:
When making the soup, you can also add mushrooms, cauliflower, broccoli, peppers, etc. Each additional vegetable adds a different flavour to the finished soup - each absolutely delicious! (it's a great way to clean out the veggie drawer!)
Instead of egg noodles, you can use pasta. Small shapes work best - and the kids love them.
Turn this easy chicken noodle soup recipe into a chicken rice soup by using about 3/4 cup long-grained rice with the veggies and simmer about 20 - 25 minutes.
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