This Classic Homemade Chicken Noodle Soup has got to be one of the most comforting soups of all time. There’s a reason mom’s and grandma’s have been preparing this for their kids when they’re feeling under the weather…it just makes you feel better! The key here is the stock. I make a nice big batch of stock the day before I’m ready to put together the soup. But, in a pinch, you can easily cook a 3 & 1/2 lb cut up chicken in water for about 30 minutes – then you’ve got a decent chicken broth, and your cooked chicken. But I say…go the distance and make the stock. This one is a keeper, for sure. 150% Loon Approved!
Classic Homemade Chicken Noodle Soup
- 16 cups homemade chicken stock
- 3 to 4 cups cooked chicken cubed (Rotisserie works just fine)
- 2 tbsp unsalted butter
- 1 onion chopped
- 1 cup carrot sliced
- 2 celery ribs chopped
- 1 tbsp fresh thyme chopped
- Juice of 1 lemon about 1 to 2 tablespoons
- Kosher salt and black pepper
- 1/4 cup fresh parsley chopped
- 8 oz dried wide egg noodles
Heat the stock in a large pot over medium heat.
In a separate skillet, heat the butter over medium heat.
Add the onion, carrot, celery and thyme and cook until soft, about 5 minutes.
Add the cooked chicken and the cooked vegetables to the stock.
Add the lemon juice, 1 teaspoon salt and a 1/4 teaspoon black pepper and parsley.
Simmer for 30 minutes.
Add the egg noodles and simmer for another 15 minutes.
Taste and adjust seasoning, if necessary.