Homemade Chicken Noodle Soup
July 9, 2022
: 7-8
: 20 min
: 6 hr 30 min
: 6 hr 50 min
: Easy
No food warms the body and soul like a Homemade Chicken Noodle Soup. I love to make this completely from scratch so that we get every nutrient from all of the ingredients. We mainly enjoy this soup in the fall but this is a year round staple when we are feeling under the weather. With the immune boosting effects of the herbs and spices and warm collagen filled broth, this soup packs a serious nutrient punch. You could also just make the chicken stock in this recipe and freeze it for later! Healthy doesn't have to be bland. Our Homemade Chicken Noodle Soup is rich in flavor and color as well! We hope you enjoy this comforting and nostalgic meal as much as we do!
Ingredients
- 1 whole chicken
- 4 celery stalks- roughly chopped
- 2 large carrots
- 2 onions quartered - skin on
- 2 heads of garlic halved - skin on
- 4 bay leaves
- 1.5 tsp turmeric
- 1 tsp caraway seed
- 1.5 tsp whole black peppercorn
- 1/2 tsp cumin
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp parsley
- 3 cups eggs noodles
- Pink Himalayan salt to taste
- water
Directions
- Step 1 In a large stockpot, add whole chicken, celery, 1 carrot roughly chopped, onion, heads of garlic, bay leaves, turmeric, caraway seed, black peppercorn, and cumin.
- Step 2 Fill the stockpot with water until all ingredients are covered.
- Step 3 Simmer on medium/low for 6 hours. Replenish water as needed to keep all ingredients submerged.
- Step 4 After 6 hours, remove all large chicken pieces and vegetables. Place chicken aside.
- Step 5 Strain the broth through a fine mesh strainer and return back to the pot.
- Step 6 Shred 1.5 cups of the chicken and place in the broth. Refrigerate the remaining chicken to use for other recipes.
- Step 7 Add 1 finely diced carrot and simmer for 15 minutes on low.
- Step 8 After 15 minutes, add egg noodles, garlic powder, onion powder and parsley.
- Step 9 Simmer another 15 minutes. Salt to taste and serve warm.