Make this homemade chicken noodle soup with egg noodles and you will have a tasty meal that everyone will enjoy. Made from scratch with a simple chicken broth recipe, this immune boosting chicken soup is great any time of the year. It’s also budget friendly and healthy, what more could you ask for!
Tips For Making Homemade Chicken Noodle Soup with Egg Noodles
How To Make The Chicken Broth
For this homemade chicken noodle soup with egg noodles you will be making a simple chicken broth with chicken drumsticks or thigh pieces. There is no need to remove the skin from the chicken when making this broth.
The chicken pieces are browned in a little oil, this will add flavour to the stock as well as colour. Vegetables are then lightly fried with the chicken, before the water and herbs are added. Then brought to the boil and simmered covered for 1 hour.
Remove the chicken pieces from the stock and allow them to cool, to a temperature that you can comfortable handle. The meat and skin will just fall off the bones. Keep the meat and discard the skin and bones. Cut the meat into bites sized pieces and put aside.
While the chicken is cooling stain the stock through a fine sieve into a bowl or pot, discarding the vegetables caught in the strainer. There will be a layer of fat of fat on the stock, if you don’t mind the fat you can leave it on. However, if you want a healthy chicken broth skim it off while the stock is hot.
Alternatively, you can finish making the soup, allow the soup to cool and place in the fridge overnight. When cold the chicken broth will turn to thick gel, with a layer of fat on top. Use a spoon to scrape the fat away from the top of the soup. Then reheat and enjoy your homemade chicken noodle soup with egg noodles.
Do You Cook Noodles Before Adding To The Soup?
I like to cook noodles before adding them to any soup.
For Fresh Egg Noodles
Bring a pot of water to the boil, turn off the heat and add the noodles to the hot water. Allow the noodles to sit in the water for a few minutes, just long enough to warm through and soften a little, then drain.
For Dry Egg Noodles
Cook them as instructed on the packaging, once they are tender, drain away the water.
How Do You Keep Noodles From Getting Soggy In Soup?
My answer to this is, to cook the noodles separately (just before serving) and never add them to the soup pot. When ready to serve add the noodles to the soup bowls and pour over the hot soup.
Or, the noodles can be cooked in the soup but, don’t overcook them. If you overcook them, or leave them in the soup for too long, the noodles will become too soft, breakdown and thicken the soup.
If you choose to cook the noodles in the soup, add them toward the end of the cooking time. Cooking them for the recommended time on the packet and no longer and serve immediately.
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Homemade Chicken Noodle Soup
- 2 tablespoons olive oil
- 1.5 kg chicken drumsticks or thighs on the bone
- 1 onion roughly chopped
- 1 carrot peeled and chopped
- 1 garlic clove crushed
- 2 celery sticks leaves removed and chopped
- 1.5 litres water
- 1 bay leaf
- Parsley 2-3 stems with the leaves
- ¼ teaspoon dry thyme
- 1 tablespoon olive oil
- 1 brown onion finely diced
- 2 carrots peeled and diced
- 2 celery sticks leaves removed and diced
- Small handful of fresh parsley leaves finely chopped
- Salt and pepper to taste
- 200 grams fresh egg noodles or however much you want
- Season the chicken pieces with salt.
- Heat the oil in a large, deep saucepan. Brown half of the chicken pieces in the hot oil, transfer to the chicken pieces to a plate when done.
- Brown the remaining chicken and when it’s browned, return the other chicken pieces back to the pot.
- Add the onion, carrot, garlic and celery to the pot with the chicken, and cook over medium/low heat for 15 minutes.
- Pour the water into the pot, add the bay leaf, parsley and thyme.
- Bring to the boil, cover with a lid, turn down the heat, and simmer for one (1) hour.
- Remove the chicken pieces from the stock. Allow the chicken to cool slightly, then remove and sperate the skin and meat from the bones. Roughly chop the meat and put aside. Discard the skin and bones.
- Strain the stock through a sieve into a large bowl. Pick though the strained vegetables and take out any meat pieces that may be there and add to the diced chicken. Then discard whatever is remaining in the strainer. Skim off any excess fat from the top of the broth. <– see notes
- Heat the oil in a deep saucepan. Add the onion, carrots and celery and fry over medium heat for 5 minutes, stirring occasionally.
- Pour in the stock and bring to the boil, simmer for 5 minutes, or until the vegetables are tender. Add the chopped parsley and season with salt and pepper.
- To serve: Cook the noodles separately according to the directions on the packet. Add the noodles to the soup bowls and pour over the hot soup.
This page updated with new images on 1 August 2019.
This recipe is linked up to Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.
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Pocket Food Facts
Did You Know?
Celery is fat free, low in calories and a good source of fibre. Read more here.