Cora's Cottage

Chicken noodle soup is a classic winter dish that can be loaded with nutrients, especially when made at home.  This homemade chicken noodle recipe certainly fits the bill with a chicken stock base and vegetables. 

Why You’ll Love This Recipe

Hearty and Nutritious: Lots of nutrients in this soup from the chicken to the chicken broth to the vegetables all while being filling.

Simple: This recipe uses a few simple ingredients to create a delicious medley without creating a lot of dishes. (A win-win-win!)

Easy:  This recipe is easy to make and takes very little active time to make. The perfect recipe for a busy house!

Tips & Tricks

I prefer to cook whole chickens in a crockpot either overnight or during the day while I am out.  This keeps me from having to babysit a roaster or stockpot while still ensuring I have a simple, but nutritious base for many recipes when I get home.

Frozen, canned, or fresh carrots will work for this recipe, just be aware that the cook time of the carrots will vary depending on which type you are using. 

Save the water you used to cook the chicken.  It makes the perfect broth base for the soup while also adding extra nutrients to the soup.

Leftover chicken (or turkey) works great for this recipe as well.  Use about 4-5 cups to equal a whole shredded chicken.

One 1 pound box of noodles is approximately equivalent to 5-6 cups of noodles.

If using bone broth for the base, it is best to use a 50-50 mixture of bone broth and water.

Pairings

Cold, winter days

Biscuits or sourdough bread

Tools

Crockpot or large stockpot

Cookie Sheet

Frying pan

Measuring spoons

Measuring cups

Ingredients

Whole Chicken

Water

Oregano

Bay Leaves

Sage

Parsley

Cilantro

Thyme

Basil

Rosemary

Garlic Powder

Onion Powder

Black Pepper

Salt

Carrots

Onions

Noodles

The Process

Start with the chicken in the crockpot or stockpot, and add all the seasons along with enough water to cover or nearly cover the chicken.  Cook the chicken until it is at least 165°F inside.  I prefer to cook the chicken in a crockpot on low overnight or during the day while I am out.   Generally this will make the chicken much warmer than 165°F inside, but because it is covered with water, it does not dry out. 

Once the chicken is completely cooked, remove it from the crockpot or stockpot and allow it to cool.  Placing the chicken on a cookie sheet is a great option and helps to contain the mess for easy cleanup.  Be sure to save the broth that was created while cooking the chicken as this will be the base for the soup. 

When the chicken has cooled enough to handle, shred the chicken, saving the bones if you plan to make additional bone broth.  Place the shredded chicken back into the broth as you shred it to help save dishes.

Chop the carrots into quarter to half inch pieces and dice the onion.  Add them to a frying pan, and sauté until the onions are golden brown and the carrots are beginning to become tender.

Add the onions, carrots, and noodles to the broth that you saved in the crockpot or stockpot. If you are using leftover chicken or turkey and do not have the broth that was made from cooking the chicken, use chicken broth or a 50-50 mix of bone broth and water to make 8 cups of total liquid. 

Bring the soup to a boil and allow it to simmer until the noodles and carrots are fully cooked.  Serve your homemade chicken noodle soup warm.

This soup can be stored in the fridge for 7-10 days or in the freezer for up to 3 months.