I feel like I’ve been making this soup for a long time, and I don’t even know where I learned how. Not much has changed about how I make it. Homemade chicken noodle soup is such a comforting food.
Start with 1 lb. of chicken with bones. I usually use 2 quarters. Roast the chicken until the outsides are nicely browned. It doesn’t have to be cooked all the way through. I put mine in the air fryer for 40 minutes at 400 because I cooked it from frozen. Alternatively, you can use the leftover bones and meat from a rotisserie chicken or even a Thanksgiving turkey if you’d like.
Put the roasted chicken in a pot with the following:
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped (or the leaves from a bunch of celery)
pinch of parsley
pinch of thyme
1 bay leaf
Add water to cover everything and let it simmer until the chicken falls off the bones. I usually leave it for 2 hours and enjoy the nice smell it makes in my house. When everything is cooked, strain the broth and discard the veggies and the bones from the chicken. Set the broth and meat aside. (Note: The chicken yielded 12 oz. cooked meat.)
Heat the pot you’ll be using for the soup and saute until starting to brown slightly:
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
a lg. chopped onion
Add the broth and meat in, heat to a boil, and add:
1 lb. homestyle noodles
Simmer for 20 minutes, or until the veggies and noodles are tender. Add a little more water if needed to get it to the right soupiness.
Season to taste:
salt and pepper