Best Homemade Chicken Noodle Soup Recipes

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Season chicken with salt and pepper.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
• Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
• Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
• Ladle soup into bowls and lay chicken on top.

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
• Stir in roasted chicken broth and bring to a boil.
• Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
• Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

JEAN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
• Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

HEARTY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In large stew pot place 8 ingredients.
• Bring to a boil and cook until vegetables are tender.
• While soup is still boiling, add egg noodles and boil until noodles are tender.
• ENJOY!

HOMEMADE GRILLED CHICKEN NOODLE SOUP

Steps:

• Noodles: Combine all ingredients in a medium bowl until they form a dough.
• Roll dough thinly out on a lightly flour coated surface.
• Cut dough into thin 2 inch pieces.
• Set to the side and let dry.
• Chicken: Combine salt, pepper, olive oil, garlic and chicken in a medium bowl and marinade for 2 hours.
• Place chicken on a hot grill cooking all the way through and creating a nice char.
• Soup: In a large pot bring olive oil to medium heat.
• Add garlic, sweet yellow onion, celery and baby carrots and saute for about 10 minute.
• Add 6 cups chicken stock.
• Bring to a slow boil.
• Add noodles.
• Reduce heat to a simmer.
• Simmer for 35-40 minute.
• Add chicken.
• Simmer for another 10-15 minute.
• Serve and enjoy!

CREAMY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
• Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
• Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
• When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
• We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
• After the flour and noodles have cooked, it's ready to serve!

HOMEMADE ROASTED CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
• Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
• Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
• Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
• Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
• While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

HOMEMADE CHICKEN NOODLE SOUP WITH HAND-MADE EGG NOODLES

Steps:

• Wash your hands, remove any rings and get ready to get messy.
• Noodles: Break warmed eggs into a large bowl. Add 3/4 of the flour and mix with a wooden spoon until most of the flour is combined with the eggs. "Squish" dough through your fingers. Dough will probably be pretty sticky. Add a little more flour. Continue squishing through your fingers and kneading dough and adding small amounts of flour until dough is no longer sticky. You can add a little water if you get it too dry. The key here is to have the dough just to the point of not being sticky.
• Let dough rest 20-30 min (allows gluten to develop).
• Meanwhile, start broth and water boiling. Slice carrot, celery and onion and chop chicken. Add vegetables, chicken, garlic powder, onion powder and parsley to broth.
• Take rested dough and run through your pasta machine to desired thickness and cut into 1/4" wide noodles (if you don't have one, that's OK -- skip to the next step!). Cut noodles to desired length. Separate noodles and lay out to dry until veggies are tender.
• No pasta machine? Wipe down your counter and dry thoroughly. Dust a 1 foot circular area with all-purpose flour. Place rested dough on floured counter. Knead gently a few times. Re-flour counter and dough. Knead until pasta is smooth. Roll out with a rolling pin to 1/8" thick and cut into 1/4" thick strips with a sharp knife or pizza cutter(don't cut the counter). Cut to desired length. Separate noodles and lay out to dry until veggies are tender.
• When veggies are tender, add noodles and allow to boil 3-5 minutes until tender.
• Season with salt and pepper as desired.
• Portions can be frozen for later, if desired.
• ENJOY!

HOMEMADE CHICKEN NOODLE SOUP RECIPE BY TASTY

Steps:

• Add oil, celery, & onions to a large pot on medium-heat and mix with a wooden spoon. Saute until onions appear translucent, then add minced garlic and saute well..
• Once cooked through, add chicken broth, chicken, thyme, poultry seasoning, salt, & pepper, and mix well with a plastic spoon.
• Add carrots and let simmer for 5 minutes. Then, add egg noodles and let simmer for 5 minutes.
• Add peas and simmer for an additional 5 minutes.
• Serve warm.

HOMEMADE CHICKEN NOODLE SOUP WITH GARLIC-CHILI MOJO

Steps:

• To make stock, rinse chicken parts in cold water.
• Put all stock ingredients, except salt, in a large stockpot.
• Bring to a boil, reduce heat.
• Simmer 2 hours, skimming froth from surface occasionally.
• Remove from heat.
• Remove chicken pieces; discard skin.
• Dice and save meat for soup.
• Strain broth and discard remaining solids.
• Season with salt to taste.
• If making ahead, refrigerate; remove any solidified fat before using.
• To make soup, warm 1 tbls.
• olive oil in a large pot over medium heat.
• Add garlic, onion, carrots, and celery.
• Saute 3-5 minutes.
• Add 6 cups chicken stock and stir.
• Bring to a boil, reduce heat.
• Cover and simmer for 30-40 minutes or until vegetables are soft.
• Add cooked chicken and cooked noodles.
• Simmer for 5 minutes.
• Remove from heat.
• Adjust seasoning with salt and pepper.
• Combine all mojo ingredients in a small bowl and stir until blended.
• Drizzle over hot soup.
• Enjoy!

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• For Noodles: Mix egg, oil, salt, and water together.
• Add all purpose flour until it becomes a soft dough.
• Roll dough out on a floured surface to very thin.
• Let dry for at least 3 hours.
• Cut into small noodle sized strips.
• For soup: Cover chicken with water in a large stove top pot.
• Add chicken broth, carrots, celery, garlic and onions.
• Boil until chicken is done.
• Remove chicken and debone.
• Place chicken back in pot.
• Add additional water to soup mixture if needed, usually about 4 cups.
• Bring soup mixture to boil and then add noodles.
• Boil soup until noodles are soft and ready to eat.
• Salt and pepper to taste.

HOMEMADE CHICKEN NOODLE SOUP ITALIAN STYLE!!!

Steps:

• Chop onion into fine tiny pieces or use an electric chopper or food processor. Chop celery and carrots and tomatoes into bite size pieces. chop celery leaves also to use. Add a handful of Parsley leaves, grinded black peepercorns and 1 clove of garlic. Add all the above to a pot with 2 quarts of water and bring to a boil.
• Add your chicken breast to the stock and cook 30 min on medium heat. Remove your chicken breast as soon as they turn white and are no longer pink in the center, place on the side till cool. Add the swansons chicken broth, the tomatoe sauce,Fresh spinach and a dash of Poultry seasoning to the stock. Cook on low for about 1 hour with lid stirring occassinally.
• Once stock is done turn off and let sit 10 mins with lid on top. Chop Chicken breast into bite size pieces and add to stock. Boil noodles inseperate pot according to package Aldonte! Rinse and add too Soup! Reheat and serve!!!!

HOMEMADE CHICKEN NOODLE SOUP OVER MASHED POTATOES

Steps:

• Place chicken in large pot and cover with water. Add onion, chopped carrots, and celery stalks. Bring to a boil; simmer gently about 2 hours or until tender. Remove chicken from stock, and let cool; remove meat from bones. Cut up chicken and store in the refrigerator until ready for use. Strain broth and chill. Remove fat from top of cooled broth. About 30 minutes before serving, place broth in pot, adding garlic, bouillon, grated carrots, and minced parsley. Add more water as needed to make enough broth. Bring to a boil, then add chicken pieces, linguine noodle pieces, and peas. Cook until noodles are done. Serve over mashed potatoes in bowls. Fun Fact: The Mormon Tabernacle Choir is a 360-member, all-volunteer choir. The choir is sponsored by The Church of Jesus Christ of Latter-day Saints. However, the choir is completely self-funded, traveling and producing albums to support the organization. Since its establishment more than 150 years ago, the choir has performed and recorded extensively, not only in the United States but around the world. Since its first recording in 1910, the choir has earned five gold albums and two platinum albums.

THE BEST HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put water, soup base, onion, carrots, celery, and chicken in pot.
• Bring to boil until chicken is cooked. Turn down heat but keep water boiling.
• While chicken is cooking combine eggs and flour and mix well. Should be the consistency of biscuit dough.
• Roll dough out to about 1/4-inch thick.
• Using a pizza cutter (easier than a knife) cut them into about 1/2 in squares (they will triple in size when you cook them).
• Now drop the noodle pieces in the boiling broth and cook for about 5 minutes.
• To thicken broth sprinkle the left over flour from rolling out dough into the broth.
• Serve into bowls and let cool for at least 5 minutes, it will be very hot!

GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Place small chicken in a large pot and fill with water until it covers the chicken.
• Add all remaining ingredients except pasta.
• Bring to boil, turn heat down and simmer for 1 hour or until chicken is about to fall off the bone. Remove Chicken, de-bone and chop into bite size chunks.
• Return chicken to pot.
• Bring to a boil, add pasta and boil according to package instructions.
• Additional Note: Freezes well. Add pasta just before you are ready to serve.

SUPER EASY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• 1. In a large pot over medium heat, melt butter. C
• 2. ook onion and celery in butter until just tender, about 5 minutes.
• 3. Pour in chicken and vegetable broths and stir in chicken (or turkey), noodles, carrots, basil, oregano, salt and pepper.
• 4. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Season your chicken with salt and pepper and set aside. Cut up all your veggies and set aside. In a very large soup pot add your chicken stock. Your chicken broth and at least 6 cups of the water. Bring to a slight boil. Your heat on your stove should be about a med-high heat.
• Once your broth begins to boil, add your chicken breasts whole and cook them until no longer pink. Remove your cook chicken. Set them aside to cool.
• Add all your veggies and your 8 packets of chicken bouillon to your broth. While your veggies cook, cut up your cooled chicken into chunks.
• Once your veggies are fork-tender turn your heat down to a med-low heat and add your noodles. Wait about 5 minutes then add your cut up chicken. Let your soup simmer away until your noodles are done .. and serve hot.
• This soup is really good with crackers or some nice crusty bread ... enjoy!

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
• Stir in roasted chicken broth and bring to a boil.
• Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
• Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Add the broth, bay leaf to a large pot and bring to a boil. Add the chicken and boil until cooked, about 30 minutes.
• Use a strainer to remove any fat or particles that rises to the top of the water.
• Remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
• Add the onion, celery, garlic, pepper and parsley to the broth.
• Separate the chicken meat from the skin and bone and place the meat back in the pot. Let it simmer in a gentle boil for about 30 minutes. By the time you add the noodles, all the veggies should be soft and translucent.
• Add the noodles and boil until done, as per package instructions.
• Enjoy!