There is no way I would get away with not knowing how to make Chicken Noodle Soup From Scratch. It’s that nostalgic soup that many of us enjoyed when we were kids and feeling under the weather. Honestly, it was like the only silver lining of having a cold. Chicken Noodle Soup with a healthy stack of saltine crackers was just about the only meal I’d stomach, but it was always so delicious, so memorable.
From scratch basically means we are making the chicken broth instead of using the store-bought version. I don’t condemn using store-bought chicken broth because I’d be lying before God if I told y’all I don’t use it on the regular. But for this recipe in particular I relish in making the entire thing from nothing but ingredients.
The Difference Between Chicken Broth and Chicken Stock (and Bone Broth)
Chicken broth is the cooking liquid made from more of the chicken meat whereas chicken stock is primarily made from the bones and non-meat parts. For chicken broth, the chicken is paired with various seasonings and vegetables like carrots, celery, onions, and/or garlic. The chicken is simmered in water until cooked – typically for about 45 minutes to 2 hours. It’s thinner and lighter than stock.
I typically use chicken broth for dishes where the broth is a really prominent ingredient and still very present in the finished dish – like brothy soups or when I use broth instead of water for rice and potato dishes.
Unlike chicken broth, chicken stock is made from mostly bones. Technically, you can make a batch of chicken stock without using any meat at all. Because of the bones, chicken stock tends to be a bit richer because of the gelatin that is released from the bones. Stock, unlike broth, is simmered for much longer – typically somewhere between 4 and 6 hours depending on the quantity.
When I’m braising or using broth in a dish where it’ll be a bit more masked, I use broth and stock interchangeably. It’s also perfect to use in sauces and gravy for its richness.
You might be wondering – then, what’s bone broth? Bone broth is a type of stock that is simmered for WAY longer – typically 12 to 48 hours. I’ve never made it. I don’t think I have THAT much patience, but it’s (alleged) health benefits are amazing. From my experience though, there are some pretty good store-bought and gourmet brands out there.
Why Make Your Own Chicken Broth
Because it’s delicious? And you feel so accomplished after doing so? If that’s not enough, there’s more. The flavors are much more present in homemade broth.
Another benefit to making your own broth is being able to control the sodium content. Admittedly, I never buy low-sodium chicken broth although I probably should. But I do recognize that by the time you’ve used canned chicken broth and then prepared the actual dish you’re making with more salt, the sodium content is likely way higher than it needs to be.
Loose Recipe Notes
I boil 2-2.5 pounds of bone-in chicken pieces for about an hour along with chunks of carrot, celery, onion, garlic, a bay leaf, a few large pinches of salt, and sprigs of thyme. I prefer using chicken thighs, but sometimes I’ll use split chicken breasts. Alternatively, you can take a whole chicken and divide it into parts and use that. Technically, boneless chicken will work, but I find that the broth isn’t as flavorful as I when I make it with bone-in pieces.
While the chicken is boiling, I mise en place my vegetables for the soup — celery, carrots, and onion (mirepoix), and garlic.
I transfer the cooked chicken to a plate and separate the meat from the bones, discarding the bones. I then strain the broth through a sieve and set the broth aside.
Sauté the mirepoix and garlic in olive oil. Add the chicken broth and thyme and bring to a simmer. Then cook. The egg noodles in the broth. Once the noodles are about done, add in the chicken and chopped parsley to serve.
Chicken Noodle Soup From Scratch
There is no way I could get away with not knowing how to make Chicken Noodle Soup with Homemade Chicken Broth. It’s that nostalgic soup that many of us enjoyed when we were kids and feeling under the weather. This soup features the classic flavors and vegetables like carrots, onions, celery, and garlic — and, of course, the soft, delicious egg noodles.
Ingredients
- 2-2.5 lbs bone-in chicken thighs
- 2 yellow onions
- 4 stalks celery
- 4 carrots
- 4 cloves of garlic
- 2 large pinches of kosher salt
- Several turns freshly ground black pepper
- 1 bay leaf
- 8 sprigs of thyme
- 2 teaspoons olive oil
- 1 cup (8 ounces) egg noodles, uncooked
- ½ cup fresh parsley, chopped
Instructions
- Add about 6-8 quarts of water to a large stock pot. Coarsely chop 1 yellow onion, 2 stalks of celery, 2 carrots, and 2 cloves garlic and add them to the water. Season water with salt, freshly ground black pepper, bay leaf, and 3 thyme sprigs. Add chicken thighs and bring to a steady boil. Cover very loosely with a lid and cook until done – about an hour.
- Once the broth is done, transfer the chicken pieces to a plate to cool for a few minutes. Separate the meat from the bones, discarding the bones. Strain the broth through a sieve into a bowl.
- Chop the remaining onion, celery, carrots into ¼-½ inch pieces. Not too coarse, not too finely chopped. Do mince/finely chop the remaining 2 cloves of garlic.
- In a Dutch oven or stockpot, sauté carrots in olive oil for about 2-3 minutes on medium high heat until they begin to soften. Add celery and onion and continue to sauté for 2-3 additional minutes. Add garlic and stir so it doesn’t burn.
- Add the chicken stock and bring to a simmer. If you prefer a slightly brothier soup, add 1-2 cups of water. Add uncooked egg noodles to the broth and continue simmering until cooked – this should take about 5-7 minutes. Once cooked, lower heat and add cooked chicken and chopped parsley. Serve hot and store any leftovers in the fridge for up to 3 days.
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