Easy Chicken Noodle Soup From Scratch
About this recipe
Chicken noodle soup is the ultimate comfort food, especially during cold and flu season. This recipe takes a simple approach, focusing on roasting the chicken for a rich, flavorful broth. With just a few classic ingredients, you can create a warm, hearty dish that feels like a cozy blanket on a chilly day.
Ingredient notes
- Use a whole cut up chicken for convenience; your butcher can cut it for you at no extra charge.
- For the broth, you can use pre-cooked chicken and store-bought broth if you're short on time.
Tips from Allrecipes’s video
- Roasting the chicken first enhances the flavor of the broth, so don't skip this step.
- Add a cup of cold water to the roasting pan after removing the chicken to capture all the delicious flavors.
- Cook the noodles separately to prevent them from absorbing the broth.
Good to know
- How long does it take to make this chicken noodle soup?
- The total time for this recipe is about 3 hours.
- What should I do if I'm short on time?
- You can use pre-cooked chicken and store-bought broth to speed up the process.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 425°F (220°C).
- 2
Coat the cut up chicken with oil and season with salt and pepper.
- 3
Add 2-3 carrots, 1 quartered onion, and half a head of garlic around the chicken in the roasting pan.
- 4
Roast the chicken and vegetables in the oven for 50-60 minutes until browned and cooked through.
- 5
Once roasted, add 1 cup of cold water to the pan to release the flavors.
- 6
Remove the chicken and skin from the bones, discarding the skin and reserving the meat for the soup.
- 7
Add the chicken bones and roasted vegetables to a pot.
- 8
Add another chopped onion, 3 stalks of celery, 3 carrots, parsley stems, and a bay leaf to the pot.
- 9
Cover with 10 cups of cold water and add 1 teaspoon of salt.
- 10
Bring to a boil, then reduce to a simmer for 2-4 hours to concentrate the flavors.
- 11
In a separate pot, melt 2 tablespoons of butter and 2 teaspoons of olive oil.
- 12
Add 1 cup of finely chopped onion, 2 peeled carrots, and 2 stalks of celery to the pot and sauté until softened.
- 13
Pour in the prepared broth and bring to a boil.
- 14
If using, add 1-2 teaspoons of chicken base to enhance the flavor.
- 15
Simmer until the vegetables are tender, then stir in the reserved chicken and cooked noodles.
- 16
Garnish with fresh parsley leaves before serving.
Heads up — we had to guess a little:
- Estimated 2-3 carrots for roasting based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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