There is nothing in life like a bowl of homemade chicken noodle soup! Especially when you are fighting a cold like we are. Hence my lack of posting in the last few day. This is a house favorite! If you use a full recipe of noodles and a baked whole chicken you will have plenty of left overs to have for lunch or to freeze. Enjoy!
1 recipe Chicken Stock. I used a baked chicken carcase with all the meat removed off the bones and place aside for later and add 1 jalapeno to the recipe. If the stock is to spicy just add more water when done. Ginger is my other secret ingredient.
1 recipe Homemade Egg Noodles. Of course you could use store bought but I have started to spoil my kids and this of course lights up their faces with home noodles and hubby too! I added just a pinch of aluminum free baking powder to the flour with salt when I make the noodles for soup. It makes them a little lighter.
Bring stock to a boil. Add Noodles,1 pound of carrots, 6 stalks of celery, 1 whole cooked chicken shredded/deboned and some fresh parsley and you have delicious homemade chicken noodle soup! Enjoy!
Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup from scratch recipe with step by step instructions with photos.Prep time: PT15M
Cook time: PT35M
Total time: PT50M
Calories per serving: 1 BowlIngredients
- 10 cups Homemade Chicken Stock
- 1 pound Homemade Egg Noodles
- 1 pound Carrots, Diced
- 6 stalks Celery, Diced
- 1 whole Chicken, Deboned and Shredded
- 1 handful Parsley, Chopped
- Bring chicken stock to boil and add noodles, celery and chicken.
- Cook until carrots and noodles are tender about 20-30 minutes.
- Remove from heat and stir in chopped parsley.