Comforting Homemade Chicken Noodle Soup

I don’t know about you, but for our house, this has been the worst winter for sickness. This comforting chicken noodle soup recipe is the perfect comfort food to help you feel better!

It seems like every other week someone is coming down with something. This week was no different. Both Levi and Elijah were home sick with viruses. Even local schools have closed down for a few days due to the overwhelming number of children and staff who are sick with the flu. 

There might not be any magic medicine I can give them that will make it all go away, but I can make a pretty magical pot of my Comforting Chicken Noodle Soup. Whether you’re sick with a cold, or just in the mood for a bowl of down-home deliciousness, this chicken noodle soup recipe is where it’s at! This one-pot meal is enough to feed our family of six (plus have leftovers for lunch the next day)! 

Ingredients:

• 1 whole chicken
• 2 TBLS Butter
• 1 onion diced
• 2 carrots diced
• 2 stalks of celery diced
• 2 cloves garlic smashed and minced
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 2 fresh bay leaves
• 8 Chicken bouillon cubes
• 12 oz. Kluski Egg Noodles (I like Pennsylvania Dutch)
• Salt & Pepper
• 12 Cups Water

Directions:

1. Saute onion, carrots, celery, in butter for 5 minutes. Add garlic. Season with salt and pepper and saute for another two minutes.

2. Rinse the chicken (make sure you take out the little bag of innards if your bird has one of those). Place the chicken, breast side down, in the pot. Add 12 cups of water, bouillon cubes, fresh herbs, & bay leaves. Bring to a low boil over medium heat. Reduce heat to low, cover, and simmer for 2 1/2 to 3 hours.

3. Remove the chicken and put it in a separate bowl to cool.  Careful – it will be pretty hot and the meat will be falling off the bone. Make sure you get any extra skin and bones out of the pot. Also take out the stems from the fresh herbs and the bay leaves.

4. As soon as the chicken is cool to the touch, remove the meat from the bones, shredding it with your fingers. While you’re shredding the chicken, bring the broth back to boil. Add the Kluski Egg Noodles (if you can’t find Kluski noodles, you can use regular egg noodles ((sometimes when I’m feeling really frisky I make my own)) and boil 9 minutes or until desired tenderness.

5. Turn the soup back to low and toss in the shredded chicken. Season with more salt and pepper to taste and serve immediately.

Homemade Chicken Noodle Soup

Try this classic comfort food, homemade chicken noodle soup recipe! It uses a whole chicken and cooks on the stovetop in just a few hours. This is a great recipe to make when your family has the flu or you need to warm up from the cold winter months.

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Course: Recipes

Cuisine: American

Keyword: chicken noodle soup, soup

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Additional Time: 10 minutes minutes

Total Time: 3 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 281kcal

Author: Jennifer Crayne

Ingredients

• 1 whole chicken
• 2 TBLS Butter
• 1 onion diced
• 2 carrots diced
• 2 stalks celery diced
• 2 cloves garlic smashed and minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 fresh bay leaves
• 8 Chicken bouillon cubes
• 12 oz. Kluski Egg Noodles I like Pennsylvania Dutch
• Salt & Pepper
• 12 Cups Water

Instructions

• First, you'll need to slice your onions, carrots and celery.
• Next, saute onion, carrots, celery, in butter for 5 minutes. I prefer to use Irish butter from grass-fed cows. It has the best flavor, however, any type of butter will work.
• Add the crushed garlic.
• Season with salt and pepper and saute for another two minutes.
• Rinse the whole chicken. Make sure you take out the little bag of innards if your bird has one of those.
• Place the chicken, breast side down, in the pot. Add 12 cups of water, bouillon cubes, fresh herbs, & bay leaves. Bring to a low boil over medium heat.
• Reduce heat to low, cover, and simmer for 2 1/2 to 3 hours.
• Remove the chicken and put it in a separate bowl to cool. Be careful. It will be pretty hot and the meat will be falling off the bone. Make sure you get any extra skin and bones out of the pot. You'll also want to take out the stems from the fresh herbs and the bay leaves.
• As soon as the chicken is cool enough to touch, remove the meat from the bones, shredding it with your fingers.
• While you’re shredding the chicken, bring the broth back to boil. Add the Kluski Egg Noodles (if you can’t find Kluski noodles, you can use regular egg noodles and boil 9 minutes or until desired tenderness.
• Turn the soup back to low and toss in the shredded chicken. Season with more salt and pepper to taste and serve immediately.

Notes

I like to serve my soup with crackers or crusty bread. We also pair this soup with grilled cheese sandwiches sometimes.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 631mg | Fiber: 1g | Sugar: 2g

When there is a sickness in the house, another soup we love to fix is Crock Pot Chicken Tortilla Soup. It’s hearty and delicious! I also like to whip up a pitcher of this homemade Pedialyte for my kids to drink. These homemade butter biscuits are great to pair with either soup recipe.