Mom’s Chicken Noodle Soup

October 11th, 2009 by katie

Is there anything better than a steamy, salty bowl of chicken noodle soup when you’re feeling sick?  The heat of the broth soothes throats and clears sinuses while the bits of chicken and noodles fills uneasy tummies.  Soup keeps you hydrated and gets you started on the right track towards building up your immune system with vitamins and antioxidants from the veggies.  It is also a great healthy lunch paired with a sandwich or sent to school in a thermos.

This soup is really easy to make if you have chicken meat and broth on hand, but even if you don’t it isn’t too labor intensive.  For the best flavor: buy a chicken the day before you want to make soup, that night salt it and roast it in a 400°F oven for 1 hour.  Remove the meat and refrigerate.  Simmer your chicken carcass, covered in water, in the crock pot overnight.  In the morning, strain the broth and get the last bits of chicken meat off your carcass and refrigerate both. Now you are ready to chop up the veggies and heat up the soup whenever you want it.

Mom’s Chicken Noodle Soup

serves 6, prep 10 minutes, cook 30 minutes
  • 2 quarts chicken broth, homemade or best quality
  • 2 cups cooked chicken meat
  • 4 carrots
  • 3 stalks celery
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp chicken base
  • 1 tbsp fresh chopped parsley
  • 1 tbsp chopped celery leaves
  • 1 tsp fresh chopped tarragon (optional)
  • 6 oz egg noodles
  • salt and fresh ground pepper to taste
  1. Heat chicken broth to a boil.  Add chicken and vegetables.
  2. Cover and simmer about 20 minutes or until carrots are soft.
  3. Add chicken base, herbs, and noodles.
  4. Cook ten minutes more or until noodles are soft.
  5. Salt and pepper to taste-you may not need any additional salt.

You can make the soup ahead of time and freeze it but you’ll want to leave out the noodles (and add them in when you serve it) or only partially cook them so they don’t get too mushy when reheated.  You can also make this soup with assorted bone-in chicken parts rather than a whole chicken, such as chicken leg quarters or bone-in breasts.

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Posted in Budget, Easy, Health/Nutrition, Main Dish, Snacks/Appetizers

5 Responses

  1. Cheryl

    I actually roasted a chicken last night after I read your post. We ate about 1/2 of it for dinner, but I saved the carcass and will crock-pot it today for soup tomorrow!

    Do you have any idea if I can toss still frozen chicken necks etc. directly into the crockpot along w. the roasted carcass? I save scraps/giblets and have a bag in the freezer and wonder if it’s safe to just toss them in the crockpot w/out defrosting. I’m a bit crockpot-challenged. Would love your advice!

    I think it is ok. You just want to be sure your stock gets up to a boil quick enough. So I would just put it on high and then turn it down to low once it is at a simmer. I put my carcasses in straight from the freezer and it was bubbling nicely within an hour, so I think that’s ok, personally. Most safety rules say not to put meat in frozen because it will take to too long to get up to temperature, but in this case it is just scraps and water-which you are about to boil for 10 hours. -Katie

  2. Erin @ One Particular Kitchen

    I was JUST discussing chicken noodle soup with my sister and I was saying I didn’t have a recipe I was in love with. This looks fantastic! I feel all warm and cozy just looking at it. 🙂

  3. Melissa

    Aaand I can still taste it. I have roast chicken on the menu for Sunday, first Sunday roast chicken in a while, and I will definitely do the stock this way with the carcass. I certainly trust you, and my sister, for this crock pot method. Looking forward to the ease of it all!

  4. noble pig

    Oh we could use this around here today with two sickies in the house.

  5. Karine

    Soups are indeed excellent when someone is sick. Such a comfort food!

    Your chicken noodle soup sounds amazing. Thanks for sharing! 🙂

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