"EASY HOMEMADE CHICKEN NOODLE SOUP RECIPE

By RoketJSquerl

Everyone should have a good chicken soup recipe up their sleeve and this Easy Homemade Chicken Noodle Soup recipe is a simple way to get a big bowl of comfort made from scratch!

Ingredients

• Olive oil cooking spray
• 1 chicken carcass
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 6-8 cups water
• Fresh Parsley
• Fresh Thyme
• A few cloves garlic
• 1/2 teaspoon black peppercorns
• Parmesan rind (optional but amazing!)
• 1-2 cups diced chicken meat
• 1-2 cups egg noodles, cooked to al dente as per package directions
• Salt to taste
• Romano cheese for garnish

Details

Adapted from thelifejolie.com

Preparation

Step 1

INSTRUCTIONS

Spray a large heavy bottom dutch oven with cooking spray and heat over medium high heat.
Brown the chicken carcass on all sides, around 5-6 minutes and remove from the pan.
Add the onions, carrots and celery and saute for 5-6 minutes to soften and begin caramelizing (reduce the heat if you need to so as not to burn them and stir often).
Return the carcass to the pan and fill the pan with water (about 6-8 cups). Bring to a boil.
While you're waiting for the soup to boil, lay out a piece of cheese cloth (around a square foot) and in the middle place the parsley, thyme, garlic cloves and black pepper corns. Roll it up into the cheesecloth and tie the ends together to seal it in and make a small packet. Place this into the water.
Once it's boiling, reduce the heat to medium low and add the chicken meat and parmesan rind (if you're including it) into the pot.
Simmer for around one hour (or more), partially covered, stirring periodically. You can add water as needed (or even broth at the end if you really need to).
Once you're done simmering the soup, remove the carcass, parmesan rind and the herb packet from the pot.
Add the cooked noodles and salt the soup to taste (make sure you're started with a small amount, stirring it in and tasting. Repeat this process until it's reached the right flavor).
Ladle into bowls and sprinkle with Romano cheese.
Enjoy with crusty bread.
Cuisine: American | Recipe Type: Main
NOTES

If you plan to use the whole chicken for the soup, brown all the pieces and cook the soup with then half way through simmering, remove the meat from the bones and add it back into the soup. Add more water if needed and at the end remove the carcass, herb packet and parmesan rind. This soup can last up to a week in the fridge and freezes very well. If you're concerned about the noodles absorbing the broth, you can always leave them separate and add them to your bowls of soup as you eat them.