Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup is a comforting and flavorful soup made with chicken, vegetables, and noodles.
Homemade Chicken Noodle Soup is a comforting and flavorful soup made with chicken, vegetables, and noodles.
- 1 teaspoon kosher salt
- 12 cups water
- 1 tablespoon oil
- 1 tablespoon sea salt
- 2 small onions diced
- 3 carrots diced
- 1 rotisserie chicken (store purchased ok)
- 1 carrot roughly cut
- 1 celery stalk roughly cut
- 1 small onion roughly cut
- fresh parsley whole
- 2 sprigs fresh thyme whole
- 1 bay leaf whole
- 1/2 teaspoon black peppercorns whole
- 2 celery stalks sliced
- 1 teaspoon fresh thyme chopped
- 4 packets swanson flavor boost chicken stock concentrate
- 3 cups chicken light and dark meat
- 1 1/2 cups noodles (i use homemade)
- Carbohydrate 103.021987680718 g
- Cholesterol 293.928333333333 mg
- Fat 62.9009283338255 g
- Fiber 2.21867500047075 g
- Protein 143.791949417962 g
- Saturated Fat 28.3199003334811 g
- Serving Size 1 1 Serving (2138g)
- Sodium 134749.491051858 mg
- Sugar 100.803312680247 g
- Trans Fat 5.72016833343105 g
- Calories 1562 calories
Step-by-step
- Start by pulling the white and dark meat away from the bones. Place the shredded chicken in a bowl, cover and refrigerate until later.
- In a large stock pot with the heat on medium-high, add in the chicken carcass and brown for 8 minutes or so with the oil.
- Then throw in the roughly chopped carrot, celery, onion, parsley, thyme, bay leaf and peppercorns. Pour in 12 cups of filtered water and scrape up any browned bits that are on the bottom of the pot. Cover and bring up to a simmer {not a boil} with the lid on, for one hour and thirty minutes.
- After the hour and a half is up; drain the stock through a strainer into another large pot or Dutch oven. Discard the remaining bones/vegetables.
- Bring the stock back up to a simmer and add in the diced carrots, celery and onions. Add in the teaspoon of kosher salt, and the chopped thyme. Let simmer until the vegetables are tender.
- Meanwhile bring a smaller pot of water to boil. Season with sea salt and drop in the noodles. Cook according to package directions. Drain and then add into soup along with the shredded chicken and stock concentrate. (I've also used homemade egg noodles.)
- Stir and simmer until chicken is warmed through.
- Serve with crackers if desired.
How much liquid will this actually yield once the carcass simmers down for ninety minutes? Broth reduction is rarely linear when scaling recipes up or down. Doubling the water volume from twelve cups to twenty-four does not mean doubling the evaporation rate, which depends entirely on surface area rather than total volume. When expanding this batch in a standard eight-quart stockpot, crowding restricts proper heat distribution and makes skimming impurities difficult. Conversely, reducing the recipe requires monitoring the simmer closely to prevent the aromatics from concentrating past a balanced flavor profile. Browning the bones for eight minutes initiates the essential Maillard reactions needed for depth, but rushing this phase by turning the burner to high will scorch the fond before the connective tissues render. Strain the resulting liquid through a fine-mesh sieve to catch stray peppercorns and thyme stems that muddy the clarity of the broth. Cooking noodles separately in salted water prevents the starches from thickening the entire pot prematurely, which is especially critical if you plan to store leftovers. Starch molecules absorb moisture continuously while sitting in hot liquid, turning noodles mushy within hours. Boil only the portion you intend to serve immediately, keeping the remaining broth and shredded meat uncombined in airtight containers for up to four days.
