As the weather begins to turn cooler, we begin to crave hot and steamy soups, including one of our all time favorites – Homemade Chicken Noodle Soup.

homemade chicken noodle soup
Homemade chicken noodle soup – comforting and delicious.

Every year we make a plethora of soups from fresh produce from the garden. Whether it is classic vegetable soup, chili, potato or tomato basil soup, it seems that we always have one ready to warm us up.

We love to make large batches of soup on the stove or when we have extra time, in a cast iron kettle over the firepit.

We will then freeze the extra soup in rectangular ‘blocks’ for easy storage in our deep freezer. Whenever we need a quick meal or a soup to warm our bones in the middle of winter, we will heat it on the stove and it will be ready to eat in minutes.

However, homemade chicken noodle soup is a little different. Cooked egg noodles don’t freeze well.

homemade chicken noodle soup
Making your own chicken broth is simple and easy to do – and so much healthier than store-bought.

Instead, we will make a large batch of the broth along with veggies and the seasonings and freeze it without the noodles. When it is time to eat we will heat the soup up and boil until the noodles are fully cooked.

There is nothing more comforting than a bowl of old fashioned, homemade chicken noodle soup. Especially when you are not feeling well.

Chicken broth alone has so many health benefits. It’s the first thing that people are given when they are feeling under the weather or before and/or after surgery.

Add in a few veggies and noodles and you have a complete and hearty meal!

The Best Homemade Chicken Noodle Soup Recipe

INGREDIENTS:

2-1/2 pounds bone-in chicken thighs

Fresh ground pepper, to taste

Kosher salt, to taste

1 tablespoon olive oil

1 large onion, diced

2 garlic cloves, minced

10 cups chicken broth, low sodium

4 medium carrots, diced

4 celery ribs, diced

2 bay leaves

1/4 teaspoon ground thyme

Pinch of red pepper flakes

8 ounces egg noodles

1 tablespoon chopped fresh parsley

1 tablespoon lemon juice

INSTRUCTIONS:

homemade chicken noodle soup
Brown your chicken thighs to add extra flavor to your homemade chicken noodle soup.

1. Pat chicken dry with paper towels and season with salt and pepper.

2. In a large stockpot add the oil on medium-high heat. Place the chicken skin side down, working in batches if needed and cook for 3-4 minutes until the skin is a dark golden color.  Remove chicken from pan and set aside.

3. Add onion to the hot pan with the drippings and cook over medium-high heat until tender, approximately 4-5 minutes.

4. Add garlic to the pan and cook for 1 minute.

5. Add the broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a boil and place chicken back into the pot.

homemade chicken noodle soup
We prefer to cut our carrots in whole round slices so that they are still a little firm after the cooking process.

6. Add the celery, carrots, thyme, red pepper flakes and bay leaves. Reduce heat to a simmer. Cover and continue to simmer for 30 minutes.

7. Using a large slotted spoon, remove the chicken pieces to a large bowl and set aside.

8. Add noodles to the pot and let simmer for the time stated on the package.

9. When chicken is cool enough to handle, remove and discard the skin. Using two forks remove the meat from bones and shred meat into bite-size pieces. Return meat to stockpot and discard the bones.

10. Stir in parsley and lemon juice. Adjust seasoning with salt and pepper. Remove bay leaves and serve.

Enjoy!

Mary and Jim

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The Best Homemade Chicken Noodle Soup Recipe

Homemade chicken noodle soup made with chicken thighs in a delicious broth that is sure to make everyone feel better!

Ingredients

  • 2-1/2 pounds bone-in chicken thighs
  • Fresh ground pepper to taste
  • Kosher salt to taste
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 garlic cloves minced
  • 10 cups chicken broth low sodium
  • 4 medium carrots diced
  • 4 celery ribs diced
  • 2 bay leaves
  • 1/4 teaspoon ground thyme
  • Pinch of red pepper flakes
  • 8 ounces egg noodles
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. In a large stockpot add the oil on medium-high heat. Place the chicken skin side down, working in batches if needed and cook for 3-4 minutes until the skin is a dark golden color.
  3. Remove chicken from pan and set aside.
  4. Add onion to the hot pan with the drippings and cook over medium-high heat until tender, approximately 4-5 minutes.
  5. Add garlic to the pan and cook for 1 minute.
  6. Add the broth, scraping the bottom of the pan to loosen any browned bits.
  7. Bring the mixture to a boil and place chicken back into the pot. Add the celery, carrots, thyme, red pepper flakes and bay leaves. Reduce heat to a simmer. Cover and continue to simmer for 30 minutes.
  8. Using a large slotted spoon, remove the chicken pieces to a large bowl and set aside.
  9. Add noodles to the pot and let simmer for the time stated on the package.
  10. When chicken is cool enough to handle, remove and discard the skin. Using two forks remove the meat from bones and shred meat into bite-size pieces. Return meat to stockpot and discard the bones.
  11. Stir in parsley and lemon juice. Adjust seasoning with salt and pepper. Remove bay leaves and serve.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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