She Strengthens

Cozy Up with a Bowl of Homemade Chicken Noodle Soup

When the temperature drops or you’re feeling under the weather, nothing beats a warm, comforting bowl of homemade chicken noodle soup. And the best part? It’s surprisingly easy to make from scratch, using leftover roasted chicken and a few simple ingredients.

The Secret to Rich, Flavorful Stock

The key to a great chicken noodle soup is a rich, flavorful stock. Don’t be intimidated by making it from scratch – it’s actually quite simple. Just brown the leftover chicken bones, add some vegetables and water, and let it simmer away. The result is a complex, savory broth that’s the perfect base for your soup.

Stocking Up

If you don’t have the time or inclination to make your own stock, you can substitute it with high-quality, low-sodium store-bought chicken broth. And if you’re short on time, use a leftover rotisserie chicken instead of roasting your own.

Game Plan

To make this recipe, you’ll need to plan ahead and roast a chicken before starting. But don’t worry, the stock can be made in advance and refrigerated or frozen for later use.

Yield and Difficulty

This recipe makes 4-6 servings and is rated as easy, with a total cooking time of 2 hours and 15 minutes.

Ingredients

For the stock:

• 1 roasted chicken carcass, meat removed and reserved for the soup
• 1 tablespoon olive oil
• 3 quarts (12 cups) water
• 1 medium carrot, peeled and coarsely chopped
• 1 medium celery stalk, coarsely chopped
• 1/2 medium yellow onion, coarsely chopped
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

For the soup:

• 2 medium carrots, peeled and medium diced
• 2 medium celery stalks, medium diced
• 1/2 medium yellow onion, medium diced
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon finely chopped fresh thyme leaves
• Freshly ground black pepper
• 1 cup dried egg noodles (about 2 ounces)

Instructions

Making the Stock

Break up the chicken carcass into smaller pieces and heat the oil in a large pot over medium-high heat. Add the carcass pieces and cook until lightly browned, about 8 minutes. Add the remaining ingredients and stir to combine. Bring to a simmer and cook for 1 1/2 hours, occasionally skimming off any scum. Strain the stock and discard the solids.

Assembling the Soup

Bring the stock to a simmer and add the diced carrots, celery, onion, salt, and thyme. Cook until the vegetables are tender, about 20 minutes. Meanwhile, cook the noodles according to package directions and shred the reserved chicken meat into bite-size pieces. Add the cooked noodles and chicken to the pot, stir to combine, and cook for an additional 5 minutes. Taste and season with salt and pepper as needed.