Oh so easy and oh so yummy!
Tuesday I shared one of the easiest and BEST Homemade Chicken Noodle Soup recipes around. In my opinion, the key to making it the best soup around starts with the broth. I know the idea of making your own homemade chicken broth might be scary, but trust me, it’s not!
The best part, you can make a big batch now, use the leftover chicken meat in the soup recipe, and then freeze the rest for later. I even saw this great idea on The Kitchn for using ice cube trays to freeze individuals portions.
Ok, back to the broth!
- 3-4 pound chicken (organic preferred)
- 3-4 carrots, peeled and cut in half
- 2 turnips, quartered
- 2 celery stalks, cut in half
- 2 onions, quartered
- 1 head of garlic, halved
- 1 tsp. pepper corns (or cracked black pepper)
- 2 bay leaves
- 2-3 sprigs of fresh thyme
- Place the chicken in a large pot, remove
giblets.
- Put the rest of
the stock ingredients in the pot along with the
chicken.
- Put enough
water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is
cooked.
- Remove chicken from stock and let cool.
- Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately for The Best Homemade Chicken Noodle Soup, or refrigerate up to one week or freeze for up to 3 months.
Here are some more soup recipes we love!
- Sausage Tortellini Soup
- Instant Pot Creamy Chicken Wild Rice Soup
- The Best Crockpot Minestrone Soup
- The Best Crockpot Chicken Noodle Soup
- Crockpot Lasagna Soup
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Serves:12
Hover over "serves" value to reveal recipe scaler
- 3-4 pound chicken organic preferred
- 3-4 carrots peeled and cut in half
- 2 turnips quartered
- 2 celery stalks cut in half
- 2 onions quartered
- 1 head of garlic halved
- 1 tsp. pepper corns or cracked black pepper
- 2 bay leaves
- 2-3 sprigs of fresh thyme
Place the chicken in a large pot, remove giblets.
Put the rest of the stock ingredients in the pot along with the chicken.
Put enough water in the pot to cover the chicken- approx. 12 cups. Cover, bring to a boil. Reduce heat and simmer 1-1 ½ hours or longer, until chicken is cooked.
Remove chicken from stock and let cool.
Finely strain the vegetables and herbs out of your stock. Discard skin and bones and hand shred chicken meat from chicken and set aside. Use stock immediately, refrigerate up to one week or freeze for up to 3 months.
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Calories: 22kcal (1%)Carbohydrates: 5g (2%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (5%)Sodium: 30mg (1%)Potassium: 137mg (4%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 2586IU (52%)Vitamin C: 7mg (8%)Calcium: 20mg (2%)Iron: 1mg (6%)
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Course:Soup
Cuisine:American, chicken
Keyword:broth, homemade, stock
Post updated September 2020