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.
For me, there are some soups that are all about what’s floating around in them and 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 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. 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.
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.
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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- 2 liters homemade chicken stock see instructions
- 2 cups shredded leftover chicken approximately
- 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
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.
Add the stock to a large pot. add the carrots, celery, salt and pepper and bring to a very slow simmer.
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.
Add the dry noodles to the soup and simmer for 10 -15 minutes longer until the noodles are tender.
Ad the shredded chicken in the last few minutes of cooking time. Serve immediately.
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