Chicken Noodle Soup From Scratch With A Whole Chicken
This homemade chicken noodle soup recipe is not a quick recipe but it is very easy and is a game-changer in flavor. We use a whole chicken with egg noodles. This scratch recipe is for that Sunday that you want to have the incredible smell in the house of some deliciousness on the stovetop and you are not in a rush.
Servings: 8
Calories: 154kcal
Ingredients
- 1 Whole Chicken
- 1 tbsp avocado oil
- 4 carrots
- 4 stalks of celery
- 8 cloves of garlic
- 2 white onions
- 1 tbsp tomato paste
- 8 oz egg noodles
- 12 cups water
Instructions
- PrepPrepare all of your vegetables for both your stock and soup. You want to split the vegetables in half. Half for the soup and half for the braise Wash the carrots and celery. Peel the carrots and then rough cut your stock vegetables and dice up the soup vegetables. Make sure to keep your soup vegetables all about the same size so that they cook evenly.Prepare the whole chicken by cutting the skin at the joints so that the bird can lay flat in the pan and get more browning on the skin.
- Browning the chickenPrepare your pan for browning the chicken by heating up a small amount of avocado oil. Add the chicken breast side down to the heated pan with oil and let it brown a few minutes. Go ahead and flip it over once the skin lets go of the pan and brown the other side.Remove the chicken from the pot and set it aside.
- Saute the vegetablesNow saute the roughed chopped onions and garlic until the aroma of the garlic comes through and then add the tomato paste. Work the paste around the pan cooking it a little but make sure not to burn it.Add in your rough chopped carrots and celery. Saute them just enough to brown them a little bit.Deglaze your pan by adding about a 1/4 cup of water and getting all of the brown bits unstuck from the bottom of the pan.
- Braise the chickenNow we are going to add the whole chicken back into the pan to start braising. Place the chicken breast-side up in the middle of the pan. Add water about a 1/4 of the way up the chicken. Season the chicken with salt and pepper, cover and let it sit at a simmer for about 1.5 hours.Remove the chicken when the meat is fork tender and will just pull off the bone. Once it is cooled you can start stripping all of the meat off and save for later.
- Make the chicken brothCombine everything from braising the chicken including the carcass, vegetables, and liquid to a pot. Add water to the pot to cover the top of the chicken carcass. For me and my pot its about 9 cups of water.Bring to a boil for 20 minutes, skim off the impurities (white bubbles)Turn to a low simmer for 1.5 hrsStrain the broth and discard the carcass and vegetables and you will have your amazing chicken broth!
- Make the soupSaute the vegetables that you diced up for the soup with a little bit of avocado oil. Start by sauteing the onions and garlic and then add in the carrots and celery after you smell the aromas from the garlic and onions.Add the majority of broth to the pot that you are using to make the soup. I am able to save another 4 mason jars of broth for other recipes.Add 4 cups of water.Dice up the chicken that we put aside earlier and add into the soup.Bring to a boil and skim any more impurities (white bubbles).Taste, Season and add in the egg noddles. Cook noodles al dente and serve!
- Serve the soupI like to serve the soup with grated Parmesan cheese. It really brings great flavor to the soup. It is also great on its own!
Video
Notes
Tips:
- Flip the chicken in the braisier to add more flavor to the chicken breast. Also make sure that your braising on low so you dont dry out the chicken breast.
- Do your main seasoning to the soup, not the broth. This way you can control the amount of salt.
- Prepping all ingredients makes the process so much smoother.
Nutrition
Calories: 154kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 65mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5152IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg