Chicken Noodle Soup Recipe
Homemade Chicken Noodle Soup Recipe is the best way to bring tradition to the table and cure cold at the same time! Once you taste this rich broth with egg noodles, vegetables, and matzo balls, you'll never go back to the kind from the can.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 small whole chicken bones and skin left on
- 1 medium onion whole
- 1 lb carrots cut into 1-2 inch pieces
- 5-6 stalks celery with leaves left on
- 3-4 large sprigs fresh dill
- 2 -3 tablespoons Osem Chicken Style Consomme or any type of chicken soup base
- salt and pepper to taste
- 1 lb egg noodles
- matzo balls see note below
Instructions
- Place the chicken and the onion in a large stock pot
- Fill with cold water
- Bring to simmer
- Skim fat from the top before adding in remaining ingredients
- Add in carrots, celery, dill salt and pepper
- Simmer partially covered for at least an hour to an hour and a half
- You will know when it is getting close when the chicken begins to fall apart
- Cook for another 1/2 hour after that
- Remove the chicken, onion, celery and dill from the pot
- Add in egg noodles and cook as directed on the package
- Remove the chicken from the bone and add it back to the pot if desired
- *The secret of the perfect Matzo Ball: Use the packaged stuff. Manischewitz Matzo Ball Mix. I have had many a homemade matzoh ball in my day, but the best ones come straight from the box. They have it proportioned perfectly, so I never bother with trying to figure it out myself. Save yourself the aggravation, follow the directions on the box and make the perfect ball!
Notes
Storage:
To Store: Chicken soup can be stored in an airtight container in the refrigerator for 3-4 days. I usually keep the noodles and matzo balls separate and add them into the soup when I am ready to warm it up.
To Freeze: For longer storage, freeze the soup in a freezer-safe container or heavy duty freezer bags for 2-3 months. Thaw overnight in the fridge.
To Reheat: Reheat on the stovetop until heated through.
Tips:
- If you choose to add the cooked chicken back into your soup, you can use all white meat from the chicken breasts, all dark meat from the chicken thighs and drumsticks, or a combination of both.
- While nothing beats the homemade broth as written in this recipe, you can make your chicken noodle soup recipe even faster by using shredded rotisserie chicken instead of raw chicken. Start by removing the meat from the bones, then add the leftover carcass to the pot to simmer with the vegetables for extra flavor. Once the broth is ready, discard the bones and stir the shredded chicken into the soup just before serving.
- Feel free to simmer your soup with some turnip, parsnip, or even add some fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
- You can add extra aromatics, like shallots, scallions, garlic cloves, and leeks.
Nutrition
Calories: 250kcal | Carbohydrates: 47g | Protein: 8g | Fat: 2g | Cholesterol: 47mg | Sodium: 71mg | Potassium: 404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9650IU | Vitamin C: 5.4mg | Calcium: 52mg | Iron: 1.4mg