If you’ve been looking for the best homemade Chicken Noodle Soup recipe, just like Grandma’s, but without having to scroll down forever just look at it, you’ve arrived!
This Chicken Noodle Soup Recipe is the best homemade version, an impressive starter recipe for someone who has never made soup from scratch.
Without further ado, here’s my Chicken Noodle Soup recipe (a more compact, printable version appears below):
Chicken Noodle Soup: Ingredients
- Salt and pepper, for seasoning
- 3-4 chicken thighs, with bone and skin
- 1t. cooking oil
- 1T. chopped onion
- 2 qts. water
- 2T. chicken bouillon powder
- 1/4t. black pepper
- 1t. Bell’s poultry seasoning
- 1 bay leaf
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2c. wide egg noodles
How to Make Chicken Noodle Soup
- Salt and pepper both sides of the chicken.
- Place oil and chicken, skin side down into stockpot. Brown chicken over medium-high heat.
- Pour in water; and stir in chicken bouillon powder, seasonings, and vegetables.
- Bring to a boil, turn to low, cover, and simmer for at least 1 hour.
- Remove chicken pieces to a large plate, and set aside.
- Bring soup to a boil again, and stir in the noodles. Let them boil in the broth, while you cut up the chicken. Stir occasionally.
- Cut the chicken into bite-sized pieces, discarding skin and bones.
- Return chicken to pot, and bring to boil once more, before removing from heat to serve.
Chicken Noodle Soup Printable Recipe
Chicken Noodle Soup Recipe (best homemade
This Chicken Noodle Soup Recipe is deceptively simple, an impressive starter recipe for someone who has never made soup from scratch.
Servings: 10
Calories: 200kcal
Cost: $16
Ingredients
- Salt and pepper, for seasoning
- 3-4 chicken thighs, with bone and skin
- 1 t. cooking oil
- 1 T. chopped onion
- 2 qts. water
- 2 T. chicken bouillon powder
- ¼ t. black pepper
- 1 t. Bell’s poultry seasoning
- 1 bay leaf
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 c. wide egg noodles
Instructions
- Salt and pepper both sides of the chicken.
- Place oil and chicken, skin side down into stockpot. Brown chicken over medium-high heat.
- Pour in water; and stir in chicken bouillon powder, seasonings, and vegetables. Bring to a boil, turn to low, cover, and simmer for at least 1 hour.
- Remove chicken pieces to a large plate, and set aside.
- Bring soup to a boil again, and stir in the noodles. Let them boil in the broth, while you cut up the chicken. Stir occasionally. Cut the chicken into bite-sized pieces, discarding skin and bones.
- Return chicken to pot, and bring to boil once more, before removing from heat to serve.
Chicken Noodle Soup Tips for Success
- A quality soup pot will cook this soup with even results. I like this heirloom quality pot (view here).
- Other chicken parts will work, too. Remember, though, that the bones and skin are important to the flavor.
- No Bell’s? Sub 1t. thyme.
- Skim off any foam that forms on the soup’s surface, for a more digestible food. These are impurities which can cause unpleasant digestive issues.
- Any size egg noodle can be used. Smaller egg noodles need less cooking time.
- Add egg noodles in last 5 minutes of cooking time, as they cook much faster than pasta. Pasta needs 10; rice, 20.
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