Mom's Homemade Chicken Noodle Soup
by Brenda, A Farmgirl’s Dabbles
I’ve been enjoying Mom’s Homemade Chicken Noodle Soup ever since I was a kid. It was about time that I documented the recipe and made it on my own!
There is so much satisfaction in creating a pot of soup from scratch. This recipe starts with a homemade chicken stock, where a whole chicken is first cooked in a big pot of water. Carrots, celery, and onions are then tossed in, adding veggie goodness and color. I like when Mom slices whole carrots in thick rounds, but you can chop them smaller if you prefer.
The ingredient list for this recipe is on the shorter side, giving this pot of soup a simple feel. Some dried parsley and savory bring out more of the comforting flavor and aroma that I hold so dear.
Ready In: Minutes
Prep Time: Minutes Cook Time: Minutes
Chicken Stock:
Trim excess fat from chicken and clean the inside cavity very well. Place the chicken in a large soup pot or stock pot. The pot that I use holds about 7 quarts. Add water to go 2″ above the chicken. Add chopped onions and celery. Turn heat to medium-high. Once water is just starting to bubble, turn heat down to medium and cook for 1 hour, or until chicken is done.
Remove chicken from the pot to cool. When cool enough to handle, remove chicken skin and meat from bones. Discard skin and bones. Shred the chicken into bite-sized pieces and set aside. Strain or scoop out the large chunks of onions and celery from the stock and discard.
For the Chicken Noodle Soup:
With the chicken stock still over medium heat, add the carrots, celery, onions, parsley, Mural of Flavor, salt, black pepper, savory, and celery salt. Simmer until vegetables are nearly done. Don’t let the vegetables get mushy. Add the shredded chicken back to the pot.
Now remove about 1 cup of the chicken broth to a small bowl and whisk in 1 tablespoon of chicken base until smooth. Add mixture back to the stock pot and stir to combine. Taste for flavor, adding up to 3 more tablespoons of chicken base, in the same manner, if needed. I like a very rich chicken flavored soup and find that different chickens have different levels of flavor. Flavor will also depend on the size of pot you used and how much water you used. So just keep tasting and adjusting until you reach a level of chicken flavor that you like. You may also want to add in more salt and pepper. Just trust your taste buds.
Add Reames® Foods frozen homestyle egg noodles. Turn up the heat to medium high. Once the soup starts to bubble, turn heat down to medium and let simmer until noodles are done, about 20 minutes.
Serve hot.
