This is my go-to homemade chicken noodle soup made completely from scratch using rich, slow-simmered chicken broth.
I make this chicken stock weekly and use it for soups, rice, and easy family meals. It’s simple, nourishing, and full of flavor.
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INGREDIENTS – CHICKEN BROTH (~4L water):
• 4 bone-in, skin-on chicken thighs
• 2 celery stalks
• 2 carrots
• 1 large onion
• 3–4 garlic cloves
• 3 bay leaves
• Salt & black pepper
• Fresh dill and/or parsley
• ~4 liters cold water (enough to fully cover)
INSTRUCTIONS – BROTH:
1. Add all ingredients to a large pot and cover with cold water.
2. Bring to a boil and skim off impurities.
3. Reduce heat, cover, and simmer gently for 2–3 hours.
4. Strain and store broth in jars in the fridge.
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TO MAKE CHICKEN NOODLE SOUP:
• Homemade chicken broth
• Thin egg noodles (or small soup noodles)
• Cooked carrots from the broth, sliced
• Fresh dill
• Cooked chicken from the broth (optional)
1. Heat desired amount of broth in a small pot.
2. Add noodles and cook until tender.
3. In a bowl, add sliced cooked carrots, fresh dill, and shredded chicken if desired.
4. Pour hot broth and noodles over top and serve.
This is comfort food at its best — cozy, simple, and made with real ingredients.
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1 Comment
Looks great.