Description
You can always count on a bowl of Homemade Chicken Soup to bring comfort, and this one comes straight from my family’s kitchen.
Ingredients
Units
Scale
- 4 split chicken breasts (or a whole chicken)
- 4 cups chicken stock
- 3 cups water
- 2 stalks celery, roughly chopped
- 1 small white onion (unpeeled and cut into four pieces)
- 1 whole potato, peeled
- 1/2 head small or medium green cabbage, cut into two pieces
- 1 parsnip (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 16–ounce package fine egg noodles
- 2 carrots, peeled and sliced
- fresh parsley, optional for garnish
Instructions
- In a large stock pot, add the chicken, celery, onion, potato, cabbage, parsnip (if using), salt, pepper, chicken stock, and water. Heat until almost boiling.
- Lower the heat and let simmer for about one hour, or until chicken is fully cooked. Avoid over-cooking to preserve flavor and tenderness. (Once you can easily stick a fork through the potato, that’s a good indicator that the chicken is fully-cooked).
- Remove the chicken from the pot and allow to cool enough to handle. Remove larger vegetable pieces (potato, cabbage) from the broth; you may cut them, add butter, salt, pepper and enjoy them as a separate bowl.
- Strain the broth through a mesh strainer to catch any tiny chicken bone fragments and discard any solids caught in the strainer.
- Return the strained broth to the stove at medium-low heat and add the sliced carrots.
- Shred the chicken and add to the pot.
- Taste and adjust salt, if needed.
- If you’re lucky enough to find homemade noodles, use them. If not, cook fine egg noodles following the package and cook them a minute or two less than the recommended time.
- To serve, place a few handfuls of cooked noodles into each bowl and ladle in the soup.
- Optionally, garnish with fresh parsley.
- ENJOY!
Notes
- For the richest flavor, always use bone-in chicken. The bones help create a deeper, more nourishing broth.
- If you prefer a lighter broth, skim any foam or fat that rises to the surface during simmering.
- Homemade noodles are ideal, but fine egg noodles make an excellent substitute. Cook them separately so they don’t absorb too much broth.
- After simmering, strain the broth to remove small bones or impurities for a clear, clean soup.
- Serve the cooked vegetables on the side. My family loves them with a little butter, salt, and pepper.
- To store, keep noodles separate from the broth to prevent them from becoming soggy.
- This soup freezes beautifully. Allow to cool completely and freeze in airtight containers (without noodles) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American