Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup is a tried and true comfort food. This family fave is quick, easy and tasty. What more could you want in a soup?
I knew I was coming down with something. It started with itchy ears. Then a sore throat. And now I am in full blown under the weather status. And there’s only one thing that makes me feel a little better when I’m sick.
Chicken Noodle Soup.
Growing up, my mom always had Lipton Chicken Noodle Soup in the pantry because you just never know when someone is going to be sick. She would make me soup with some saltine crackers and it would help me feel better.
So when I started to feel off, I knew I had to make some soup. We purchase a rotisserie chicken almost every week at the grocery store. And every week, I say I am going to make chicken stock. But never do.
Until this week.
I pulled myself up off the couch and got the soup going. It’s really easy to make Chicken Noodle Soup from scratch and it makes your home smell wonderful.
How to Make Chicken Noodle Soup from Scratch
To make Chicken Noodle Soup from scratch, gather your ingredients:
- chicken bones from rotisserie chicken, you will want the skin as well
- sliced carrots
- celery stalks
- onion
- water
- wide egg noodles
- salt and pepper to taste
Next, throw your rotisserie chicken, carrots, celery, and onion into a large stock pot. Fill with enough water to cover the chicken. Bring to a boil and let simmer on your stove for at least 4 hours. I let mine sit practically all day.
When you are ready, strain your stock removing bones and skin. Slice vegetables into smaller pieces. Bring your stock to a boil again and add egg noodles.
It’s really that simple!
Can you freeze Homemade Chicken Noodle Soup?
You can definitely freeze any leftover soup or make a double batch so you have some stashed away in the freezer! But keep a few things in mind before you do:
- Wait for the soup to completely cool before freezing.
- Leave room in the container for expansion! You do not want to overfill your container of soup. Leave about an inch of space between the soup and the container’s lid when filling it.
- If you are making this soup to freeze, leave out the noodles! They will be super mushy when you thaw and reheat. Instead, freeze the broth and veggies. Add in your noodles when you reheat!
- When making a soup that you plan to freeze, slightly undercook the vegetables so they aren’t mushy when you reheat!
IF YOU’RE LOOKING FOR A FEW MORE SOUP RECIPES, YOU HAVE TO TRY THESE FAMILY FAVORITES:
- Summer Sweet Corn Soup: You can enjoy this soup all year round!
- Turkey Chili Taco Soup: Our go-to soup on a cold winter day
- Chicken Noodle Soup from Scratch: There’s nothing better than homemade chicken noodle soup!
- Easy Italian Wedding Soup Recipe: This recipe has been in my family for years!
Ready to make this Homemade Chicken Noodle Soup?
Chicken Noodle Soup from Scratch 
Chicken Noodle Soup from Scratch
Homemade Chicken Noodle Soup is a tried and true comfort food. This family fave is quick, easy and tasty. What more could you want in a soup?
Ingredients
- chicken bones from rotisserie chicken, you will want the skin as well
- 4 carrots sliced
- 4 celery stalks
- 1 onion
- water
- wide egg noodles
- salt and pepper to taste
Instructions
- Place your chicken bones, carrots, celery, and onions in a large stock pot. Fill with enough water to cover chicken.
- Bring stock to a boil. Reduce heat and simmer for at least 4 hours (the longer the better).
- Strain stock and remove bones and skin. Slice carrots and celery into smaller pieces.
- Bring stock to boil and add egg noodles.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 182Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 276mgCarbohydrates 12gFiber 2gSugar 3gProtein 19g