It may be an age-old wives tale, but according to mothers, grandmothers and any soup lover, there truly is no better cure for anything and everything that ails you than homemade chicken noodle soup made with chunky carrots, celery and always savory chicken stock. It’s the ultimate comfort food and incredibly easy to make.
The Best Homemade Chicken Noodle Soup
通常，当我在杂货店销售退房传送带上放置我的杂货店，它是一个霍奇·孔径分类的成分，这些成分不会让任何人暗示在家里的厨房里发生的事情。由于偷窥者偷看了其他人的生命，请跳棋通知（甚至护理）您在每次旅行时购买所有有机的甜甜圈一侧？你买足够的食物来喂养军队或只是为了一个冰冻的晚餐播出一个？亚博快乐8他们是否判断您的烹饪技能 - 或缺乏 - 取决于异国情调或世俗的成分填补您的篮子？
So it wasn’t much of a shocker when I showed up to the 15 items or fewer line that the grocery store clerk asked me if I had someone at home who was under the weather thanks to my collection of a bottle of Chloraseptic, two different brands of throat losenges, and all the fixin’s for homemade chicken noodle soup.
I’ll do everything and anything to cure my little girl’s wicked cold and sore throat. So when my baby doll requested a soother of soup for her sickly sore throat, as her adoring mother, I hopped to and got myself into the grocery store check out line and then straight back into the kitchen to whip up a homemade broth that makes the BEST chicken noodle soup from scratch, hands down beating anything out of a can.
Why make homemade soup when you can just pry open a can? Duh! Because it’s exponentially better tasting and better for you!
Making homemade chicken noodle soup from scratch can sound time-consuming and intimidating, but in reality, it’s one of the easiest recipes to prepare and master. Even the homemade chicken broth is amazingly simple, so long as you follow a few tricks I’m sharing here. And once you’ve made it homemade, you’re going to have a terribly difficult time ever considering going back to the canned stuff.
First, homemade chicken noodle soup starts with a homemade broth, and it’s surprisingly easy to make. It’s the same broth I use formy matzo ball soup并且是我改装的人（松散）从Ina Gartenand one of the many episodes of The Barefoot Contessa I’ve absorbed over the years. Here’s how.
你可以用鸡肉面汤做这么多品种。我的标准转到汤总是有洋葱，胡萝卜，芹菜，鸡肉，大蒜和欧芹用鸡蛋面。我总是在汤中使用鸡蛋面，但在短时间内来回来回走动，更胖，extra wide egg noodles从Manischewitz andthese thicker and toothier egg noodles从Montana’s Country Pasta. I always have a bag of each on hand.
When making the homemade broth, I use a big handful of fresh parsley and a few sprigs of thyme. To that I always add 2-3 dried bay leaves with 6-8 black peppercorns. Seasoning the broth with kosher salt is important as that is what provides the pronunciation of its flavor.
My secret ingredient is adding 3 chicken bouillon cubes for a bit of extra chicken-y-ness. Once the broth is prepared, I discard all the bones and aromatics, and pour the broth over a strainer to remove any of the fine bits for a pure and delicious stock.
Then to the soup I keep it simple with herbs and add in chopped parsley and season with kosher salt and freshly ground black pepper to taste.
Others Herbs You Can Use in Homemade Chicken Soup
- Tarragon, adds a mellow licorice flavor
- Ginger, adds a spicy, somewhat sweet flavor
- Fennel, adds a sweet, perfumey, anise-like flavor
- Dill, added right before serving it gives the soup a bright flavor
How to Make Homemade Chicken Noodle Soup
Although this chicken noodle soup from scratch takes a little extra time to prepare, it’s well worth the effort. First, you’ll need to make the homemade chicken stock. It’ll need to simmer for about 90 minutes, or until the chicken is cooked through.
Once the chicken stock is ready, transfer the cooked chicken to a plate and shred it with two forks. Then, strain the stock over a large bowl and return it to the stockpot.
Add chopped carrots and celery to the stock and cook until softened. Then, add the egg noodles. Once those are cooked, stir in the shredded chicken and cook until the meat is warmed through.
Can I Add Extra Veggies to Chicken Noodle Soup?
绝对！有这么多额外的成分，你可以扔进这个易于自制的鸡肉面条汤配方 - 蔬菜，意大利面，谷物，你叫做它。要切换东西，您也可以考虑添加：
- Matzo balls
- You can make it creamy by adding cream, half and half or even coconut milk.
- Switch out the parsley with cilantro or tarragon for a totally different flavor.
Not necessarily. Soooo, sometimes there’s no time to make homemade broth and maybe you’ve run out your freezer stash too. What to do? Doctor up the store-bought variety. Here’s how.
Choose a quality chicken stock. At this point you’re going to want to choose stock over broth to get that deeper, chicken flavor.
When you buy the stock, purchase twice as much as the recipe calls for. Then, pretend this is the water portion of the homemade broth and boil your vegetables and herbs (leave out the peppercorns) for at least 30 minutes to deepen the stock’s flavor. Strain, and continue on with the recipe.
Yes, but I recommend freezing the homemade chicken noodle soup sans noodles. I’ve found that freezing noodle soups makes for soggy noodles once they’re reheated.
Keep a package of egg noodles on hand and add a handful to the frozen chicken soup each time you reheat it to avoid soggy soup.
Tips for Making the Best Homemade Chicken Noodle Soup
If by chance you accidentally simmer away too much of your broth, have a high-quality boxed chicken stock on hand to spread the soupiness a little further.
As I mentioned above, this is a fairly flexible chicken noodle soup recipe, so feel free to add in whatever extra herbs and veggies you have hanging out in your produce drawer.
更多的自制Soup Recipes You’ll Love
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onInstagram与#foodyabo快乐8iecrusheats。
家made Chicken Noodle Soup
This Homemade Chicken Noodle Soup starts with a vegetable-infused chicken stock to create a totally classic and comforting soup in just one pot.
- 2分裂鸡胸肉with ribs and skin on
- 2鸡drumstickswith skin
- 1yellow onionpeeled and cut into quarters
- 1大蒜头unpeeled and cut in half crosswise
- 6carrotsleaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into 1/4 inch rounds
- 6肋骨芹菜two of them cut in half and the remaining cut into 1/4 inch slices
- 3chicken bouillon cubes
- 1tablespoonblack peppercorns
- 6ouncesextra wide egg noodles
Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stock pot. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen string and add to the pot.
Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water. Add 3 chicken bouillon cubes, bay leaves, black peppercorns and kosher salt.
煮沸，然后用小火滚，不盖锅煮1 1/4到1 1/2小时，或者直到鸡肉煮透，变嫩，汤的味道很好。如果鸡汤味道不好，再加一份鸡汤和一点盐。
Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard.
Add the egg noodles and cook for another 8 minutes or until noodles are tender but chewy.
Remove the skin from the chicken and shred the chicken with two forks. Depending on the size of the chicken breasts, start by adding 3/4 of the shredded chicken to the soup then add more if you have enough broth or reserve for another use.
Season with more salt and pepper if desired and stir in 2 tablespoons fresh chopped parsley and serve hot.
More Chicken Soup Recipes
The classics will always be, but sometimes we need to add a little spin for the chicken win. Here are a few food blogs who’ve done just that.
- Lemon Chicken Stew
- Matzo Ball Soup with Chicken Meatballs
- Pho Ga Vietnamese Noodle Soup
- Creamy Chicken and Wild Rice Soup
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