Wednesday, November 16, 2011

Homemade Chicken Noodle Soup (From Scratch!)

'Homemade Chicken Noodle Soup (From Scratch!)'
Source: Food Network

~Stock Ingredients~

1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved  
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

~Stock Directions~

1. Place the chicken and vegetables in a large stockpot or dutch oven, over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.

2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

3. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Discard the vegetables.

4. Use the stock immediately OR if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

~Soup Ingredients~

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, sliced
2 celery ribs, chopped
4 fresh thyme sprigs
1 bay leaf
2 quarts of above chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Salt and ground black pepper

~Soup Directions~

1. Place a soup pot or dutch oven over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.



  1. This said 100% from scratch but I didn't see the recipe for the noodles. Thanks

  2. Yes...100% from in the STOCK is made 100% from scratch. NOT as in...I grew my own vegetables, killed my own chicken and made my own egg noodles. Good luck with that.


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