You can’t beat chicken noodle soup on a cold, rainy (or snowy) day, right?

Add a salad and some crusty, cheese-topped bread, and you’re good to go.

The best soup starts with homemade broth, but if you don’t have the time the boxed stuff works fine.  I used some boxed broth in my latest pot of soup, simply because I wanted to make more soup!

To make homemade chicken broth, save the bones and carcass from a roasted chicken.  I’ve tried to make broth from a grilled chicken, but it doesn’t work so well if the skin gets scorched. You will end up with black bits floating in your soup!

You don’t have to make the broth immediately. You can save the bones in a container in the fridge, or even the freezer, until you are ready.

At this time of year, though, we use a lot of chicken broth; so, I just put the soup pot on the stove and after dinner everyone throws in their bones and scraps. Then, add water, celery, an onion, bay leaf, and some spices, and let it simmer for as many hours as you can.

Mmmm … That’s good stuff!

Homemade Chicken Noodle Soup

Print Recipe

Homemade Chicken Noodle Soup

Once you've made homemade chicken noodle soup, you'll never go back to the can.

Prep Time30 minutes mins

Cook Time3 hours hrs

Course: Soup

Cuisine: International

Keyword: chicken noodle, chicken soup

Servings: 6

Calories: 203kcal

Author: A. JoAnn

Ingredients

• Carcass bones, leftovers from a roasted chicken
• 2 onions
• 3 celery stalks
• 2-3 large carrots
• 2 bay leaves
• salt & pepper
• parsley fresh (chopped) or dried
• egg noodles cooked

Instructions

• Cut any large pieces of meat from the chicken leftovers. Refrigerate this meat to add to the soup later.
• In a large soup pot, cover the chicken leftovers with cold water. Add an onion ( trimmed, but with the skin on), 2 stalks of celery, 1 carrot, and 2 bay leaves to the pot. Bring to a boil, then turn down the heat and simmer, partially covered, for at least 2 hours. Add water as needed.
• Strain solids from broth, and discard.
• (At this point, you can freeze or refrigerate the broth until you are ready to make soup.)
• Put the strained broth back into the soup pot. Add 1 stalk chopped celery, 2 peeled and sliced carrots, 1 trimmed, peeled, and chopped onion, and salt & pepper to taste. Cover and simmer until vegetables are soft.
• While the soup is cooking, make the egg noodles according to package directions, and drain. You could put the noodles directly into the boiling soup pot, but I like the broth to stay clear, so I cook the noodles separately.
• When the veggies are soft and the flavors have melded (about 30 min.- 1 hour), add the reserved chicken meat, cooked noodles, and chopped parsley to the pot. Allow all ingredients to heat through.
• Serve and enjoy!

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