ย 
  • Ann Scarberry

Homemade Chicken Noodle Soup

A hot bowl of chicken noodle soup is not only delicious, but also provides healing thatโ€™s been used for thousands of years.

๐ŸƒHereโ€™s the method I use when I make this soup for friends and family who are not feeling well.

Homemade Chicken Noodle Soup

๐Ÿƒ1 whole good quality chicken

๐Ÿƒ 2 onions, chopped

๐Ÿƒ4 cloves of garlic, minced

๐Ÿƒ 4 large carrots, chopped in big chunks

๐Ÿƒ5 celery stalks, chopped in big chunks

๐Ÿƒ 3 T. Parsley

๐Ÿƒ a nice bunch of fresh Rosemary, whole

๐Ÿƒsalt + pepper

๐ŸƒWater

๐Ÿƒ1 pkg. egg noodles


Grab your largest stock pot. Fill with 3/4 of the way with water. Remove the chicken from the packaging. Make sure you remove the packaging from the inside cavity. Wash the chicken well and place whole in the water. Add all of the other ingredients except for the noodles. Simmer on a gentle boil for two hours. Occasionally, move the chicken around and allow it to fall apart. After two hours strain the entire contents into a large bowl. Return the golden broth back into the stock pot. I remove all of the good chicken pieces from the strainer. Separating the bones and skin with the good chicken meat and the cooked vegetables. This part is tedious and is best done with your hands. Allow it to cool a little bit to make the job a bit easier. Make sure you remove all of the bones and gristle.

๐Ÿƒ๐Ÿƒ๐ŸƒHomemade Chicken Noodle Soup

๐Ÿƒ1 whole good quality chicken

๐Ÿƒ 2 onions, chopped

๐Ÿƒ4 cloves of garlic, minced

๐Ÿƒ 4 large carrots, chopped in big chunks

๐Ÿƒ5 celery stalks, chopped in big chunks

๐Ÿƒ 3 T. Parsley

๐Ÿƒ a nice bunch of fresh Rosemary, whole

๐Ÿƒsalt + pepper

๐ŸƒWater

๐Ÿƒ1 pkg. egg noodles


Grab your largest stock pot. Fill with 3/4 of the way with water. Remove the chicken from the packaging. Make sure you remove the packaging from the inside cavity. Wash the chicken well and place whole in the water. Add all of the other ingredients except for the noodles. Simmer on a gentle boil for two hours. Occasionally, move the chicken around and allow it to fall apart. After two hours strain the entire contents into a large bowl. Return the golden broth back into the stock pot. I remove all of the good chicken pieces from the strainer. Separating the bones and skin with the good chicken meat and the cooked vegetables. This part is tedious and is best done with your hands. Allow it to cool a little bit to make the job a bit easier. Make sure you remove all of the bones and gristle.

Donโ€™t throw those bones and skin away. Put them in another sauce pan and fill with water. Simmer that for a good hour. Strain the contents of that pan and allow to cool. Pour into a freezer safe bag and freeze for another use.


๐ŸƒBack to our soupโ€ฆ

Return the good meat and vegetables back to the stock pot and add enough water to almost fill it to the top. Add the noodles and cook for at least 30 minutes on medium low.

Serve with saltines.


๐ŸƒTo store. Allow the soup to cool completely, and store in the fridge in an airtight container. Will keep for about 3 days.


For printable recipe Click Here!

59 views0 comments

Recent Posts

See All
ย