You can’t beat a steaming bowl of chicken noodle soup when you are cold or aren’t feeling well. It is a staple home recipe and pretty much everyone loves it! A warming, flavourful broth full of veggies, tender chicken and pasta or noodles. I love adding kale or spinach to mine for an extra green boost too. If you are vegan or just fancy a veggie version, you can easily make a delicious soup with veggie broth and tofu.
Bone broth is a nutrition powerhouse and is so delicious so incorporating it in to this recipe is a no brainer. I recommend using your own homemade chicken stock for this recipe to get all of those fresh bone broth benefits. Stock cubes work in a pinch though! Keep reading for my homemade stock recipe.
Easy Homemade Chicken Stock
Making homemade stock is so simple and is a wonderful way to get the most out of your food and not let anything go to waste. I now make it every time we have a roast chicken and it is an easy routine to get in to! You can make this without chicken too for a veggie version. You will need:
- 1 chicken carcass – stripped chicken leftover from a roast dinner
- 1 onion, roughly chopped
- 2 stalks celery + any celery tops or leaves you have
- 2-3 carrots + any carrot leaves you have
- 3 cloves garlic, peeled
- 2 bay leaves
- A handful of fresh herbs, whatever you have to hand. I often use parsley and thyme.
- 1 tbsp whole peppercorns
- 2 tsp salt
- 2L water
- Any other veggie peelings/bits you have, you can also add lemon and chillis.
All you need to do is add all of the ingredients to a large stockpot and cover with the water. Bring to a boil, then reduce the heat, cover and simmer for 3 hours. Carefully strain the mixture through a sieve into jars or containers. Keep in the fridge or freeze to use in recipes.
The only useful piece of equipment you need here is large stockpot or casserole pot. I use a Staub Cocotte and it is an absolute essential in my kitchen! It is wonderful for all sorts of soups, stews, roasts etc. I have the 28cm White Truffle, but a slightly smaller one would work here too.
- Vegan: Use veggie broth and tofu instead of chicken, you won’t need to cook the tofu in the broth for as long as you would chicken. Make sure your noodles/pasta are egg free.
- Gluten Free: Make sure your stock is gluten free and use your favourite gluten free pasta.
- Veggies: The carrot and celery are pretty essential in this recipe but you can leave out the kale or swap it for spinach.
Chicken Noodle Soup
- 3 large carrots cut in to rounds/chunks
- 2 stalks celery diced
- 1 onion diced
- 2 cloves garlic crushed or diced
- 3 sprigs thyme
- 2 bay leaves
- 2 tbsp chopped parsley
- 2 litres chicken stock homemade or store bought (8 cups)
- 6 chicken thighs boneless, skinless
- 250 grams pasta fusillioni is my favourite
- 2 handfuls kale optional
- Heat a drizzle of olive oil or knob of butter in a large pot over medium heat.
- Once melted, add the carrots, onion and celery and cook for 5 minutes until softened. Turn the heat down if they start to brown.
- Add the garlic and cook for 2 more minutes.
- Add the herbs and the chicken stock. Season with salt and pepper (avoid salt for store bought stock as it usually has plenty in it).
- Submerge the chicken thighs and bring to a boil. Reduce the heat, cover and simmer for 20-30 minutes, until the chicken is cooked through.
- Fish the chicken thighs out and place on a plate.
- Add the pasta and return to a boil and cook until al dente, around 10-12 minutes.
- Meanwhile, dice or shred the chicken with two forks.
- 2 minutes before the end of the pasta cooking, return the chicken to the pot and add the kale if using.
- Once the pasta is cooked, serve.
I hope that you enjoyed this recipe! Let me know down below what you thought or if you have any secret additions that you love adding to your chicken noodle soup? If you enjoyed this recipe, you may also like my Curried Butternut Squash Soup for another winter warmer.