(From Scratch) Chicken Noodle Soup


I have made chicken noodle soup countless times over the years, but this was the first time making my own stock. It is much simpler than it sounds, and all you need is some bone-in chicken breasts and a large pot of water to get you started. Bring the chicken to a boil, and simmer for thirty minutes. Remove the chicken from the pot, take off the meat, and return the bones to the simmering water for another 45 minutes. (You can skip this step if you are running low on time, but it really does make the stock heartier).  The bones will be almost bare at the end of 45 minutes, and you can remove them at this point and add your seasonings and vegetables.

For seasoning the stock, many people use a variety of herbs and spices, including: salt, pepper, parsley, bay leaf, garlic, even tumeric. Instead of going through my spice cupboard on a treasure hunt, I used the new all natural Orrington Farms broth seasoning (which incorporates nearly all of these spices in the base).

The other new thing I tried with this soup was to use traditional enriched egg noodles by Kluski. You can find them next to the regular extra wide egg noodles, but these come in thin strips. They taste VERY homemade and are much more traditional in comparison to the light ‘n fluffy noodles I have used in the past. To put it bluntly: I have tried Kluski once, and I’m never going back!

For vegetables, I always use celery, baby carrots (they may be harder to dice but taste sweeter than large carrots), and vidalia onion (once again sweeter than a regular white onion). I don’t boil my vegetables much longer than the noodles, but you can add on a few minutes extra cooking time if you prefer your veggies on the softer side.


(From Scratch) Chicken Noodle Soup
Prep time
Cook time
Total time
Serves: 12
  • 5 quarts water
  • 2 large bone-in chicken breasts
  • 10 celery stalks, diced
  • 10 oz. baby carrots, diced
  • 1 small vidalia onion, diced
  • ¾ cup chicken broth base & seasoning (I used Orrington Farms)
  • 12 oz. bag Kluski enriched egg noodles
  1. Place 5 quarts water in a large stockpot. Add chicken breasts, and turn burner to high heat. Place lid on and bring to a simmer. Remove lid, and simmer chicken breasts for 30 minutes.
  2. Meanwhile, dice the celery, carrots, and onion.
  3. When chicken is cooked, remove the chicken breasts from the stock and pull meat off the bones. (If desired, return bones to stock and simmer for up to an additional 45 minutes. Remove bones before returning to next step).
  4. Add the diced vegetables and broth base & seasoning. Bring stock back to a strong boil. Add the egg noodles and boil for 11 minutes.
  5. Remove stock pot from heat and add cooked chicken.


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