I have memories of being sick growing up and eating a bowl of Campbell's chicken noodle soup and saltine crackers and for this reason I have never really been a big fan of chicken noodle soup unless I was feeling icky. My mom made a lot of things growing up but homemade chicken noodle soup wasn't one of them. Canean also grew up eating a can of Campbell's but unlike me, it still remains one of his favorite soups homemade or from a can...
We will have to agree to disagree on that one. Me no likey from a can.
Last year however, I made him some homemade chicken noodle soup from scratch, broth and all and it turned out to be one of the yummiest soups I have ever eaten. It's comfort in a bowl in the best way possible and with fall finally making a bit of a presence lately, I made another batch and had to share it with you!
This is a no brainer soup that is so full of flavor from the homemade broth and it's really good for you too. It's guaranteed to kick a cold or just to make you feel better on any night of the week. Consider it a big ole hug in a bowl.
I pack it full of veggies and chicken and serve it with grilled cheeses most of the time for a little extra childhood comfort and it's probably one of Canean's favorite meals and is slowly becoming one of mine.
Make this soup guys, because your whole family will fall in love and I will also bet you won't buy the canned stuff ever again....
- 8 Cups of Water
- Bones from a leftover roasted chicken or sometimes I save the backbones when I butterfly chicken and use them too. If you don't have any chicken bones, just use a couple of chicken bouillon cubes instead.
- 1 Onion, skins and all
- 1 Head of Garlic cut in half, skins and all
- 4 Stalks of celery, leaves included
- 4 Carrots, no need to peel
- 2 Tbsp. Black Peppercorns
- 2 Tbsp. Kosher Salt
- 2 Bay Leaves
- 4 Sprigs of Thyme
- 4 Cups of Homemade Stock
- 2 Cups of Water
- 1 Tbsp. Olive Oil
- 1 Rotisserie Chicken, shredded and de-boned
- 3 Large Carrots, Peeled and sliced thin
- 3 Stalks of Celery, sliced thin
- 2 Sprigs of Thyme
- 1 Onion
- 1 Tbsp. Salt, or more if needed
- 1/2 Tbsp. Fresh Cracked Pepper
- 2 Cups of Egg Noodles
- Place all ingredients in a large pot and bring to a boil. Continue to cook for at least four hours and then strain to separate the liquid.
- Sautee your onion, carrots, and celery in your olive oil until they start to soften a bit.
- Add in your thyme and salt and pepper while the veggies cook down.
- Add your broth and bring to a boil.
- Reduce heat, but keep the liquid bubbling at a simmer and add your noodles and chicken.
- Cook until the noodles are tender about five minutes and serve immediately.
I'm just telling you that if you have never made your own chicken noodle soup from scratch it's a game changer and you might want to give it a go.
This is chicken noodle soup grown up and you are going to love it!