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Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup. The best chicken noodle soup you’ve ever tasted starts with a simple recipe and a deep, rich, perfectly seasoned broth.

Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup

For me, there are some soups that are all about what’s floating around in them. Then there are those that rely heavily on a perfect broth base.

Good old fashioned chicken noodle soup is maybe the best example. Getting a deeply flavoured and perfectly seasoned chicken broth is what will make this soup great.

Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup

This the soup you wish someone would bring you when you have your worst winter cold.

Since I discovered a new favourite 1 hour cooking method for Roast Chicken, we are definitely enjoying more roast chicken dinners around here and there always seems to be homemade stock on hand in my freezer.

How to Roast a Chicken in 1 hour

How to Roast a Chicken

A good stock is key.

I’ve talked about my oven method for making stock in detail in this recipe post. I sometimes double down on chicken stock when I want a very intense broth.

How to make chicken stock or beef stock in the oven

How to make chicken stock or beef stock in the oven

That means I use previously made stock (or at least half) as the liquid base instead of water to make my next batch of stock for soup. I really recommend that method for making the stock for chicken noodle soup.

The difference to the flavour of the soup is incredible. Alternatively, you could buy a quart/liter of good low sodium chicken stock from the supermarket and use that as half the liquid when you prepare the stock for this recipe.

Even when making chicken stock from the carcass of a roasted chicken, I still roast the bones and any leftover skin first. I will freeze a carcass if I don’t have time to make the stock and it’s generally better to use 2 chicken carcasses for each 2 liter/quart batch of stock.

Roasting a chicken carcass to make stock

Roasting bones for stock.

Treat the meat differently, save every morsel.

If there is leftover chicken, I pick it off the bones first in little shredded bites and freeze that in a Ziploc bag to add to the soup as well. Don’t worry about adding the crispy baked skin to the stock, the intention here is to extract as much flavour as possible and browned skin has a lot of flavour.

I generally make my stock a day ahead and let it cool overnight in the fridge. This makes it incredibly easy to skim off all of the fat that rises to the top.

The great flavour base of the stock gets perfectly seasoned with only, salt, pepper plus a a little dry sage and summer savoury. Carrots, celery, noodles and leftover chicken are all that’s added or needed to make this wonderfully comforting, simple but deeply delicious old fashioned soup.

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Old Fashioned Chicken Noodle Soup
Yield: 6 - 8 servings

Old Fashioned Chicken Noodle Soup

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Old Fashioned Chicken Noodle Soup - this recipe focuses on creating a simple, deeply flavoured and perfectly seasoned broth that will have you saying this is the best chicken noodle soup you've ever tasted.

Ingredients

  • 8 cups low sodium stock
  • 2 cups chicken breast
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 1/2 cups dry egg noodles
  • salt and pepper to season
  • 1 teaspoon dry summer savoury
  • 1/2 tsp dried sage

Instructions

To make the chicken stock

  1. Roast the bones and leftover skin from 2 roast chickens. (You can also use uncooked bones that you've saved and frozen from trimming your own boneless chicken pieces.) Pull the leftover chicken off and shred it in bite sized pieces to add at the end. Lay the bones on a baking sheet or pan and roast until brown, about 45minutes in a 375 degree F oven. Add the roasted bones to a dutch oven or covered roasting pan and cover with 10 cups of water, chicken stock or a combination of both. Add a celery stalk, 3 cloves crushed garlic and a roughly chopped onion to the pot. Place the covered pot or roasting pan in a 325 degree F oven for 2 hours. Let the stock sit and cool to room temperature before straining it through a colander or sieve and chilling it in the fridge for a couple of hours or overnight. When the ft solidifies at the top you can remove it. This should produce about 8 cups of stock.

To prepare the soup

  1. Add the stock to a large pot. add the carrots, celery, salt and pepper and bring to a very slow simmer.
  2. Crush the dried savoury and sage together by rubbing it with your hands or with a mortar and pestle. I like to have it ground quite fine. Add the ground herbs to the stock and simmer for 15 minutes.
  3. Add the dry noodles to the soup and simmer for 10 -15 minutes longer until the noodles are tender.
  4. Ad the shredded chicken in the last few minutes of cooking time. Serve immediately.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

8 servings

Amount Per Serving Calories 119Saturated Fat 1gCholesterol 30mgSodium 139mgCarbohydrates 10gFiber 1gSugar 1gProtein 14g

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Desiree Webber

Monday 21st of September 2020

A helpful tip: My grandmother would put her stock in quart jar(s), put the cap on, turn upside down and refrigerate. When it was cold, and of course the fat on top, it was actually in the bottom of the jar. She could then remove the top to pour off the broth and the fat stayed stuck to the jar. The jar was easy to clean with a bit of hot water or microwave a few seconds to remove the fat. Even as a child, I always thought she was genius with this idea!

Les Wood

Tuesday 19th of February 2019

Delicious! Thank you Barry. The only addition I have made is; I added two diced small onions for extra flavour. I have tried several of your recipes and all have been very successful.

Elizabeth

Friday 29th of December 2017

Declicious soup. Made with turkey after Christmas. Didn’t have summer savoury, don’t think we get it out west, so just used savoury. Added some gnocchi to. Thanks for a great recipe. Easy to follow.

jacqueline

Saturday 22nd of October 2016

I have a few questions what is this spice summer savoury? Is it very strong to where it is over powering? What does it taste like? I have never seen this at my super market.

Also, the broth looks good. Do you roast the skin and bones from an already cooked roasted chicken and vegetables first and then pour in the 10 cups of water?

Barry C. Parsons

Wednesday 2nd of November 2016

Quite mild actually in small amounts. Local palates tend to prefer a heavy hand with this herb.

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