Noomi’s Chicken Noodle Soup
Simple ingredients. Homemade goodness. A bowl of comfort.
This homemade chicken noodle soup combines tender chicken, colorful vegetables, aromatic herbs, and hearty noodles in a rich, flavorful broth—a timeless recipe the whole family can enjoy.
Noomi's Chicken Noodle Soup
Simple ingredients. Homemade goodness. A bowl of comfort. This homemade chicken noodle soup combines tender chicken, colorful vegetables, aromatic herbs, and hearty noodles in a rich, flavorful broth—a timeless recipe the whole family can enjoy.
Ingredients
Equipment
Method
Directions for preparing the chicken:
- Remove the chicken from its packaging and remove any giblets from the cavity. Place the whole chicken breast-side up in a large stockpot.
- Tip: Chicken Cooking Safety — USDAFood Safety Tip: If preparing the chicken from raw, use a food thermometer and cook poultry to a minimum internal temperature of 165°F (73.9°C).USDA: Safe Internal Temperature for Poultry
Add water and seasoning:
- Add enough water to completely cover the chicken. Stir in 1 tablespoon Better Than Bouillon Chicken Base. Add the onion, carrots, celery, garlic, bay leaves, salt, pepper, and a handful of fresh parsley.
Bring to a boil:
- Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low.
Simmer the whole chicken:
- Cover partially and allow the chicken to gently simmer for approximately 1½–2 hours, depending on the size of the chicken. Avoid a vigorous boil, which can make the chicken tougher and cloud the broth.
Check for doneness:
- The chicken is ready when it is tender and the thickest part of the meat reaches 165°F on a food thermometer.
Remove the chicken:
- Carefully transfer the chicken to a large bowl or baking dish. Allow it to cool enough to handle safely.
Shred the chicken:
- Remove the meat from the bones and shred or chop it into bite-sized pieces. Discard the bones and skin, or reserve the bones for making additional stock.
Strain the broth:
- For a smoother soup, strain the broth through a fine-mesh strainer to remove the cooked vegetables, herbs, and any small bones.
Return everything to the pot:
- Return the broth to the stockpot. Add fresh sliced carrots, celery, and onion if desired, along with the shredded chicken.
Add the noodles:
- Bring the broth back to a gentle simmer and add your noodles. Cook according to the package directions, usually 6–10 minutes, until tender.
Finish:
- Taste and adjust the seasoning. Stir in plenty of fresh chopped parsley just before serving.
Noomi Health Tip: The key is a gentle simmer rather than a hard boil. This helps create a flavorful broth while keeping the chicken tender and juicy.
Directions For Soup: Sauté the vegetables:
- Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and herbs:
- Stir in the minced garlic, thyme, oregano, black pepper, and turmeric if using. Cook for about 30–60 seconds, just until fragrant.
Add the broth:
- Pour in the chicken broth or homemade chicken stock. Add the bay leaves and bring the soup to a gentle boil.
Simmer:
- Reduce the heat, cover partially, and simmer for approximately 15–20 minutes, allowing the vegetables and herbs to develop flavor.
Add the chicken:
- Stir in the shredded cooked chicken and continue simmering for another 5 minutes.
Cook the noodles:
- Add the egg noodles directly to the soup. Cook according to the package directions, usually 6–10 minutes, until tender.
Finish the soup:
- Remove the bay leaves. Stir in the fresh parsley and lemon juice, if using. Taste and adjust the Celtic salt and pepper as needed.
Serve:
- Ladle the hot soup into bowls and garnish with additional fresh parsley. Serve warm.
🌿 Noomi Health Tip
For the most flavorful and nourishing version, use homemade chicken stock and quality ingredients whenever possible. You can also substitute the traditional egg noodles with chickpea, lentil, brown rice, or gluten-free noodles.Leftover Storage
- Storage: Refrigerate leftover soup within 2 hours and use refrigerated leftovers within 3–4 days. Soup can also be frozen for longer storage.USDA: How to Handle Leftovers Safely
Food Safety & Storage — For additional food-storage and safety recommendations, visit the FDA's food-safety guide.FDA: How to Cut Food Waste and Maintain Food Safety
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