Learn how to make chicken noodle soup from scratch that will blow any store bought soup out of the water!
HOW TO MAKE CHICKEN NOODLE SOUP
It’s that time of year, when school has started and the weather is cooling down. Heading feet first into fall, one of the best ways to tackle those crisp days and the beginning of school cold season is a delicious, hot, bowl of homemade chicken noodle soup.
I have been making this for years, and have recently upgraded my recipe with homemade noodles to top it off. It really puts the finishing touch on an already scrumptious, flavorful bowl of soup.
My husband and kids love it so much that he tossed my recipe notebook to me the last time and told me I should write it down so it was never lost or forgotten! One thing I highly recommend is starting your own recipe notebook. I add all of my recipes that are a hit with everyones taste buds!
INGREDIENTS FOR MAKING SOUP FROM SCRATCH
- 1/2 Large onion, diced
- 2 Large carrots, cut into rounds (or half-circles if it is a really fat carrot)
- 3 Stalks celery, cut into 1/8-1/4 inch pieces
- 9 Cups chicken or turkey stock
- 6 Chicken thighs, cooked whole then chopped
- 1/2 Tsp Fresh thyme, minced
- 2 Tbsp curry powder, plus more for seasoning chicken (optional)
- 7 Cloves garlic, minced
- 1/2 Tsp garlic powder
- 2 Tbsp flour
- 1/2 Tsp black pepper, plus more to seasoning chicken
- 1 Tsp salt, plus more for seasoning chicken.
- 1 batch of my homemade noodles recipe, or 1 bag egg noodles
- 2 Tbsp avocado, olive, or vegetable oil
THE STEP-BY-STEP GUIDE TO MAKING HOMEMADE CHICKEN SOUP
First you will need to start preparing your chicken. I prefer chicken thighs, however you can use chicken breast or turkey as well.
If you are using chicken thighs, trim off the excess fat. If you are using chicken breast, you can trim as needed. I recommend filleting the chicken breast horizontally for a faster, more even cook.
- If you are in a hurry you can even use rotisserie chicken. I also love this soup in utilizing all that leftover Thanksgiving turkey.
Sprinkle pepper, garlic powder, salt, and curry (optional) on each piece of meat before cooking.
- The curry in this recipe really is a pleasant surprise. Our family loves curry, and it really adds depth to this soup. However, I have made it without curry before and it is still mouth watering good!
- If you are not big on curry, then omit it from the recipe and it will still be just as delicious! When I am using leftover turkey, I typically omit the curry.
Add 2 tablespoons of oil to the pan and heat over medium heat. Add the seasoned chicken to the heated pan. Cook through, about eight minutes per side depending on the thickness of your chicken, or an internal temperature reads 165 degrees.
- Searing the chicken caramelizes all those delicious seasonings and gives you a good base of flavors for your soup.
While your chicken is cooking, this will be the best time to chop up all of your vegetables and mix your noodle dough (if you are making your noodles from scratch. However, if you are using store bought noodles you can skip this noodle step!)
- Dice onion
- Cut carrots into rounds or half rounds depending on the size of your carrot and your preference
- Cut celery into 1/4 inch pieces.
- Separate garlic cloves from head. We love garlic. If you don’t, then put a few cloves less. However, garlic really creates great depth and flavor in the broth!
Once the chicken is cooked through, you will want to remove it from the pan and set it aside in a separate bowl to rest while you are preparing the rest of the soup.
It is easiest to prepare this all in the same pot. It’s a win, win! Less dishes, and more flavor for your soup! I utilize all of the leftover oil, seasonings, and chicken flavor from searing the chicken to cook my vegetables in. If you cooked your chicken in a separate pan, don’t worry!
Scrape all that flavor into your soup pot! This will be plenty of oil to sauté your vegetables, you wont need to add any extra.
If you are making homemade noodles, you will want to finish rolling and cutting them now. This will give them time to dry while you are finishing your soup.
Add your vegetables, salt, pepper, and thyme.
Saute the vegetables over medium high, stirring occasionally, until onions are translucent. This will take about six minutes.
Now you will want to add the curry and minced garlic to the mixture, cooking until both become fragrant, which will take about one minute. Stir the mixture continuously to prevent the garlic from burning.
Next, you will need to add the flour. After adding the flour you will need to stir continuously for about a minute.
You can now add the chicken broth and stir to combine. turn the heat to medium high and bring to a boil.
While you are waiting for the soup to boil, you can cut your chicken into bite size chunks and add it to your soup. Salt and pepper your soup to taste after all ingredients have had a chance to combine.
Once your soup has come to a boil, you can add your noodles.
- If you are using my homemade egg noodles, add them to the soup now and cook for 5-8 minutes depending on the thickness of the noodle. They will be tender but still have a softer, more dense texture than store bought egg noodles. These homemade egg noodles hold up much better leftover as well, they do not get soft the next day.
- If you are using store bought noodles you can add them now and cook per package directions. You can also cook them separately and pour your soup over them in the bowl to prevent them from becoming too soft.
Serve with your favorite crusty bread or rolls for an even tastier experience!
CHICKEN NOODLE SOUP VARIATIONS
- Use leftover Thanksgiving turkey for a delicious Day-After-Thanksgiving turkey soup!
- For a shortcut version of this soup, use rotisserie chicken meat and store bought noodles. You will have dinner on the table in 30 minutes!
- If you don’t have curry, that is okay! This soup is delicious without it too!
Homemade Chicken Noodle Soup
- large soup pot
- cutting board
- chef and utility knife
- measuring spoons
- Measuring cup
- garlic press
- 1/2 Large Onion Diced
- 2 Large Carrots Cut into 1/4 inch rounds, or half circles
- 3 Stalks Celery Cut into 1/8 – 1/4 inch pieces
- 9 Cups Chicken or Turkey Stock
- 6 Chicken Thighs Cooked whole, then chopped into bite size chunks
- 2 Tbsp All-Purpose Flour
- 1/2 Tsp Ground Black pepper plus more to taste, and for seasoning chicken
- 1 Tsp Salt plus more to taste, and for seasoning chicken
- 1 1/2 Tsp Fresh Thyme Minced
- 2 Tbsp Curry Powder plus more for seasoning chicken
- 7 Cloves Garlic Minced
- 1/2 Tsp Garlic powder
- 2 Tbsp Oil Olive or Avocado is preferred, however vegetable oil works too.
- Trim fat off of chicken thighs. If using chicken breast, trim fat and fillet chicken breast horizontally to decrease thickness of breast.
- Season meat by lightly sprinkling some salt, pepper, garlic powder, and curry powder onto chicken.
- Heat large pot over medium heat and add oil.
- Once heated for 2-3 minutes, add chicken.
- Cook 6 minutes per side or until chicken is cooked through and has an internal temperature of 165 degrees.
- Dice onions; chop celery and carrots; mince thyme; separate 7 cloves of garlic from head.
- Remove chicken from pan, set aside to rest while cooking the rest of the soup.
- Over medium high heat saute onions, celery, carrots, salt, pepper, and thyme.
- Add garlic and curry, stirring constantly, for one minute. Curry and garlic will become fragrant.
- Add Flour, stirring constantly for 1 additional minute.
- Add broth, stirring to combine.
- Cut chicken into bite size pieces and add to soup.
- Salt and pepper to taste.
- Bring soup to a boil
- Add Homemade Egg Noodles and cook 5-8 minutes or until tender. If using store bought egg noodles, cook per package directions.
- Serve immediately with your favorite crusty bread or dinner rolls. This soup will keep in the refrigerator for up to a 5 days. You can also freeze it for future meals.
- Serve hot, with your favorite crusty bread or dinner rolls.
- Soup can be refrigerated for up to 5 days
- Freeze leftovers for a future meal!
- If you are using store bought noodles, cook separately from soup. When serving, pour soup over noodles in your bowl to prevent noodles from becoming too soft.