I have always loved chicken noodle soup. As a child, my favorite chicken noodle soup was the kind that came from the can with that famous red and white label. And while I still do love the canned stuff, nothing can top Homemade Chicken Noodle Soup.
I’ve been told time and time again that my homemade chicken soup is the best. I always agree, because I think all homemade chicken noodle soup is the best, not just mine.
Homemade Chicken Noodle Soup
8 – 10 Cups Homemade Chicken Broth (Or two boxes of the store bought stuff if you’re pressed for time or have no interest in making homemade broth)
4 Cups Chicken (I usually use a whole chicken, but any type of chicken will work – even a rotisserie chicken)
4 Stalks celery, sliced
4 Carrots, peeled and sliced
1 Medium onion, diced
1 Tablespoon dried parsley
2 Tablespoons fresh thyme (or 2 teaspoons dried thyme)
At least 12 ounces homemade egg noodles (you can use Mrs. Reames frozen noodles)
Chicken soup base – if needed
Salt and Pepper to Taste
Bring the chicken broth to a boil. Reduce the heat to medium, and add in the sliced celery, parsley and thyme.
Because celery takes such a long time to cook, I usually let it simmer for about 10 minutes before I add the rest of the veggies. Otherwise you’ll end up with a crunchy celery veggie mash that nobody will want to eat.
Add the rest of the veggies in, and cook for 5 minutes more.
Add the egg noodles, and stir to make sure they don’t clump together. Let the soup simmer for about 15 minutes before adding the cooked, chopped chicken.
Let simmer for another 5-10 minutes. Test a noodle to make sure it is cooked, and taste the broth to make sure it is flavorful enough. (I’ve been known to throw in a tablespoon of chicken soup base if the broth isn’t “chickeny” enough).
Add a dash of salt and pepper, and serve your homemade chicken noodle soup with a chunk of crusty bread, or a stack of saltines.
One thing I love about this soup is that it freezes wonderfully. I let the soup cool for a few hours, then ladle it into gallon sized freezer bags (filling just over half full). When I am ready to use it, I pull it out of the freezer, tear the bag down the side and drop the frozen soup down into my pot and leave it there to thaw for a few hours (I’ve tried thawing the soup in the bag, and no matter what brand of bags I used I ended up losing half the broth). This way, you can have homemade chicken soup in an instant, which is great if you’re feeling a bit under the weather and you’re craving some comfort food.