Name: Homestyle Chicken Noodle Soup Recipe From Scratch
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Homestyle Chicken Noodle Soup Recipe From Scratch

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Check out my FREE blogging success masterclassSharing is caring!Jump to RecipeThe ultimate comfort food, this is the best homemade chicken noodle soup recipe made from scratch. Made with homemade chicken stock and noodles, and packed full of vegetables for a truly nourishing meal.There is nothing more comforting than a warm bowl of soup made with homemade stock, filled with vegetables, noodles, chicken, and herbs on cold nights during soup season.While this is a staple in my house, I love that it can be easily changed and adapted to use up what we have in the fridge. As a homemaker, one of my goals is to stretch the budget, use the things we have without it going to waste.So if we have some kale in the fridge that needs to be used up, fresh parsley from the garden, cabbage etc., you can easily add it to the soup. You are never locked into a recipe. I love the freedom cooking brings.&nbsp;But everyone should have a go-to classic chicken noodle soup recipe in their recipe box. The staple that you are always pulling out and know the whole family will enjoy. This is it.Prep ahead meal:&nbsp;Many of the ingredients can be made ahead of time to make it a really simple weekday meal. Make the broth ahead of time, use leftover chicken, and you can even make the fresh noodles up to 3 days in advance. &nbsp;Or you can use store-bought items to make it even quicker.Nourishing: There is no doubt that bone broth is a health food. Not only is it hydrating, but it is full of healthy fats, electrolytes, vitamins and minerals. Pair that with vegetables and hearty protein and carbs, and it is an amazing meal.Inexpensive: Soup is one of my favorite things to make because it is so budget friendly. Serve it up with some homemade bread to really stretch the dollar. It is also a great way to use up some vegetables that need to be used up.&nbsp;This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure&nbsp;here.Butter:&nbsp;Or for a dairy free option use olive oil.CeleryCarrotsGarlicOnionChicken broth:&nbsp;I like to make my own homemade bone broth in the instant pot. It is super simple and homemade broth just tastes better and is better for you than the store-bought version. That also works as well.Salt&nbsp;Black pepperRosemarySageChicken:&nbsp;You can use leftover chicken or 3 skinless chicken breasts (or even some chicken thighs) that have been cooked and chopped. You can even pick up a rotisserie chicken from the store.I like to use sourdough noodles for this recipe, but you can also find my&nbsp;classic homemade egg noodles here.Sourdough starter, discard or fedAll-purpose flourEggsSalt&nbsp;Most pasta will work and is totally dependent on your own preference.Large potKnifeCutting boardPlace the ingredients in a stand mixer with a dough hook. Mix on low/medium until the dough is smooth and stretchy, about 10 minutes. You can also do this by hand.&nbsp;Or add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients with a fork. Incorporate the rest of the flour and knead by hand for 10 minutes or so.Allow the dough to rest for 30 minutes.&nbsp;If you would like to long ferment the dough, you can leave it on the counter for 2-6 hours and then pop it into the fridge covered for 24 hours. Or place it straight into the fridge covered for up to 3 days.Roll the dough out on a floured cutting board and slice. I find this really easy to do with a pizza cutter. Or alternatively, you can use a pasta cutter.Create homemade chicken broth. This can be done days in advance if desired. Or choose your favorite store-bought brand of stock.Add butter, diced onion, diced celery and carrots to a large stock pot over medium heat. Sauté for 3 to 5 minutes or until the onion starts to turn translucent.Add garlic and cook for another 30 seconds or so. Careful not to burn the garlic, it’s easy to do.Add the chicken broth and herbs. Bring to a simmer over medium-high heat for about 15-20 minutes, until the carrots are about soft.Add the cooked and shredded chicken meat and noodles (whether it be homemade or store-bought). Bring back to a simmer and cook just until noodles are done. Fresh noodles do not take as long as dried (usually around 3-5 minutes to al dente depending on thickness). &nbsp;Taste the soup (careful not to burn yourself) and add more salt, pepper, and seasonings, if desired. This will depend on personal preference and whether or not your broth was salted or not.Ladle the hot soup into bowls and serve with a slice of crusty sourdough bread or my favorite dinner rolls.Store in an airtight container in the fridge for up to 5 days. Reheat to serve.If wanting to freeze the soup I would suggest freezing it without the noodles for up to 3 months.The noodles can get mushy once thawed and reheated. You can always cook and add the noodles when reheating the soupYou can do either. If you plan on storing soup in the fridge for up to 5 days, I like to cook my noodles separately, otherwise they will absorb the broth. You could also thin it out with more broth if desired.Noodles can be cooked directly into soup or on the side. Noodles that a cooked in soup will absorb some of the broth making a thicker broth.Adding herbs like fresh parsley, thyme, oregano, garlic or even a squeeze of fresh lemon juice will add a lot of delicious flavor to soup.If you try this recipe and love it, I would love if you could come back and give it 5 stars!&nbsp;Continue to ContentPlace the ingredients in a stand mixer with a dough hook. Mix on low/medium until the dough is smooth and stretchy, about 10 minutes. You can also do this by hand.&nbsp;Or add flour to a clean surface, make a well. Add eggs and sourdough starter to the well and whisk together the wet ingredients. Incorporate the rest of the flour and knead by hand for 10 minutes or so.Allow the dough to rest for 30 minutes.&nbsp;Long ferment or use it right away.If you would like to long ferment the dough, you can leave it on the counter for 2-6 hours and then pop it into the fridge covered for 24 hours. Or place it straight (covered) into the fridge covered for up to 3 days.Roll the dough out on a floured cutting board and slice. I find this really easy to do with a pizza cutter. Or alternatively, you can use a pasta cutter.Create homemade chicken broth. This can be done days in advance if desired. Or choose your favorite store-bought brand of stock.Add butter, diced onion, diced celery and carrots to a large stock pot over medium heat. Sauté for 3 to 5 minutes or until the onion starts to turn translucent. Add garlic and cook for another 30 seconds or so. Careful not to burn the garlic, it's easy to do.Add the chicken broth and herbs. Bring to a simmer over medium-high heat and cook for about 20 minutes or until the carrots are about cooked through.Add the cooked and shredded chicken meat and noodles (whether it be homemade or store-bought). Bring back to a simmer and cook just until noodles are done.Taste the soup (careful not to burn yourself) and add more salt, pepper, and seasonings, if desired. This will depend on personal preference and whether or not your broth was salted or notLadle the hot soup into bowls and serve with a slice of crusty sourdough bread or my favorite dinner rolls.Fresh noodles do not take as long as dried (usually around 3-5 minutes to al dente depending on thickness). &nbsp;I’m so glad you’re here! Join me and my family as we find beauty in our everyday life in the farmhouse: food from scratch, natural living and a handmade home.more about lisaFrom scratch recipes, natural living tips, and handmade projects straight to your inbox.never miss a postI’m so glad you’re here! Join me and my family as we find beauty in our everyday life in the farmhouse: food from scratch, natural living and a handmade home.livingscratchhomeSkip to Recipe

Check out my FREE blogging success masterclassSharing is caring!Jump to RecipeThe ultimate comfort food, this is the best homemade chicken noodle soup recipe made from scratch. Made with homemade chicken stock and noodles, and packed full of vegetables for a truly nourishing meal.There is nothing more comforting than a warm bowl of soup made with homemade stock, filled with vegetables, noodles, chicken, and herbs on cold nights during soup season.While this is a staple in my house, I love that it can be easily changed and adapted to use up what we have in the fridge. As a homemaker, one of...

Homestyle Chicken Noodle Soup Recipe From Scratch

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