Homemade Chicken Noodle Soup
Homemade chicken noodle soup is cozy, classic, and full of feel-good flavor. Made with a whole chicken and fresh veggies, it warms you from the inside out.
Servings: 8 servings
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 ½ cups sliced fennel (1 bulb)
- 3 cloves garlic
- 1 bunch fresh thyme
- 3 bay leaves
- 3 tbsp chicken bouillon paste
- 1 tbsp kosher salt
- 1 ½ tsp freshly ground black pepper
- 1 cup egg noodles
- 3-4 lb whole chicken
- 1 bunch fennel fronds to serve
- 1 lemon to serve
Instructions
- Heat a 6- or 8-quart Dutch oven over medium heat with olive oil. Add the onion, garlic, salt, and black pepper and cook until the onion and garlic are soft and translucent, 3 minutes.1 cup diced onion, 3 cloves garlic, 1 tbsp kosher salt, 1 ½ tsp freshly ground black pepper, 2 tbsp olive oil
- Add the carrot, celery, fennel, and chicken bouillon. Mix together and cook for an additional 5 minutes. Place chicken on top of the vegetables. Cover with 2 quarts of water.2 cups chopped carrot, 1 cup chopped celery, 1 ½ cups sliced fennel (1 bulb), 3 tbsp chicken bouillon paste, 3-4 lb whole chicken
- Tie the bay leaves and fresh thyme together with kitchen twine and place in the pot.3 bay leaves, 1 bunch fresh thyme
- Bring to a boil and reduce to a simmer. Skim off any foam or any impurities that come to the surface while simmering. Cook until the internal temperature of the chicken registers 165°F.
- Remove the chicken and tied herbs from the soup, and add the egg noodles. When the chicken is cool enough to handle, remove and discard the skin. Separate the meat from the bones and shred. Add back to the soup to warm through and serve. Garnish with fennel fronds and fresh lemon juice. Depending on the size of the chicken, add some or all of the meat and store the rest in the refrigerator for up to 1 week.1 bunch fennel fronds, 1 cup egg noodles, 1 lemon
Video
Nutrition
Serving: 1serving | Calories: 193kcal