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.
The Broth
Start with at least 1-2 lbs. of chicken with bones. I usually use 2 quarters if I don’t have anything else. 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. All work well, and you can start with raw (or even frozen) meat.
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. Or, use the Instant Pot and cook at high pressure for 20 minutes with a natural release.
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.)
The Chicken Noodle Soup
Heat the pot you’ll be using for the soup and saute until fragrant:
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:
1/2 lb. homestyle noodles (Country Pasta is the best! The noodles don’t fall apart as they cook.)
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
Homemade Chicken Noodle Soup
Equipment
- pressure cooker
Ingredients
The Broth
- 2 pounds chicken and bones or turkey
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- pinch parsley
- pinch thyme
- 1 bay leaf
The Chicken Noodle Soup
- 1 1/2 cups carrots chopped
- 1 1/2 cups celery chopped
- 1 onion chopped
- 1/2 pound homestyle noodles Country Pasta
Instructions
The Broth
- If you're starting with raw chicken, you can roast it first. Or, use leftover bones from a rotisserie chicken or Thanksgiving turkey. Put them in a pot on the stove with enough water to cover and simmer for 1-2 hours, or until the meat falls off the bones. Or, use the pressure cooker and cook at high pressure for 20 minutes with a natural release.2 pounds chicken and bones, 1 onion, 2 carrots, 2 stalks celery, pinch parsley, pinch thyme, 1 bay leaf
- Strain the broth and discard all the veggies and bones. Set the meat and broth aside.
The Chicken Noodle Soup
- Heat a large pot and saute the vegetables for a few minutes until they small fragrant.1 1/2 cups carrots, 1 1/2 cups celery, 1 onion
- Add the reserved broth and meat, heat to a boil, and add the noodles. Simmer for 20 minutes, or until the vegetables and noodles are tender. Season to taste with salt and pepper.1/2 pound homestyle noodles