You need a big bowl of Mom’s Homemade Chicken Noodle Soup when the days are really cold or you’re feeling under the weather. Pure comfort food!
I swear that chicken soup solves all problems. If the temps are having you bundle up- have a bowl of chicken soup! If you are feeling under the weather- have a bowl of chicken soup! Want a healthy meal that will fill you up- have a bowl of chicken soup!
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Homemade Chicken soup is a comfort food classic! It is soul satisfying while it simmers on your stove, when you ladle a big bowl full, and you take that first bite. It’s a family favorite for a reason.
And, while my kids tend to eat well and have a wide palate, they sometimes will get picky, but will happily eat a bowl of this chicken soup no matter what. My daughter loves when I put in extra carrots because those are her favorite part of this soup.
Mom’s Homemade Chicken Noodle Soup
My mom doesn’t cook that much, but she does make amazing chicken soup. It was a go to recipe when I was growing up, so now it is a staple in our house.
Homemade Chicken Soup is delicious, affordable, and so easy to make. You’ll never buy canned chicken soup again- ooo way too salty!
Begin the soup by chopping the carrots, celery, onion into even bite size pieces. Set it all aside to add to the soup later on.
Place the chicken to your large soup pot. Then cover the chicken with enough water on top it by 2″. Add your salt and bay leaves. Let the soup simmer on medium low heat until the chicken is fork tender and falling apart at the joints.
Remove the bay leaves and chicken from the soup. Discard the bay leaves and transfer the chicken to a large bowl to cool enough to shred.
Add the vegetables to the stock in the pot. Simmer until just fork tender.
Note: Do not want to overcook the vegetables, especially if you are freezing it as that process will soften the vegetables even more.
Add the shredded chicken back in to complete the homade soup.. Serve with broad egg noodles, a sprinkling of parsley, and grated cheese.
Enjoy a hearty, healthy bowl of Homemade Chicken Noodle Soup when you want a comfort food dish. It’s easy to make and is so satisfying. You’ll be grabbing seconds in no time.
Can you freeze the chicken soup?
Yes! I always have containers of chicken soup in our freezer. It is a staple in our house.
- Portion out the chicken soup (without noodles or rice!)evenly in your containers. Leave the enough airspace between the soup and lid so there is enough room for the soup to expand when freezing.
- Let the soup cool to room temperature on your counter.
- Label your containers with the contents and date before transferring to the freezer.
- Enjoy within 3 months.
It’s great to have on hand so you can have a homemade meal on the table in about 20 minutes. While you are reheating the soup, bring a pot of water to a bowl for the big broad egg noodles.
What can you serve with this Chicken Soup?
I suggest enjoying the soup with broad egg noodles. I think the flavor of buttery egg noodles pairs so well with the soup. Add a sprinkle of fresh chopped parsley and some grated cheese on top to finish it off.
Alternatively, you can use rice. Or you can skip the noodles entirely if you are enjoying this while doing a round of Whole30 or are sticking to a paleo diet.
More Delicious Soups
Mom's Homemade Chicken Noodle Soup
You need a big bowl of Mom's Homemade Chicken Noodle Soup when the days are really cold or you're feeling under the weather. Pure comfort food!
Ingredients
- 2 whole chickens
- 3 lbs of carrots
- 2 bunches of celery
- 3-4 yellow onions (yield 1 1/2 Cups, when diced)
- 2-4 plum tomatoes diced/1 can of diced tomatoes, optional
- 4-5 bay leaves
- 2 Tablespoons salt
For Serving
- Buttery egg noodles
- chopped fresh parsley
- grated Parmesan cheese
- salt and pepper, to taste
Instructions
- Remove bag from inside chicken. Trim excess fat/skin from chicken. (This makes less fat for you to remove from soup later)
- Chop the carrots and celery into 1/4" thick pieces. Dice the onion.
- Dice tomato into small pieces. If using canned diced tomatoes, drain juice.
- In a large stock pot, add the chickens, bay leaves, and salt. Cover with enough water so the water is 2" above the chickens. Simmer on medium low heat until chickens are fork tender, approximately 45 minutes.
- Discard the bay leaves and transfer the chickens to a large bowl or cutting board to cool enough to shred by hand.
- Add the vegetables and simmer for 25-30 minutes, until just fork tender. Add the shredded chicken back in.
- Serve with noodles. Garnish with parsley, cheese and more salt and pepper to taste.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 1263mgCarbohydrates: 18gFiber: 5gSugar: 6gProtein: 30g
Nic
you are definitely your mother’s daughter…I too destroy the meatballs when I stir my chicken soup. I remember making you chicken soup when you weren’t feeling well and it always seemed to get you better, I think it was all the cheese you put on.
Love Mom