Growing up, every Wednesday was soup day. My mom loved making homemade soups, and chicken noodle soup was one of her specialties. I learned all my soup skills from her! 🙂 This recipe is a follow up to my last post, how to make homemade chicken broth, so you can get all the details on making the delicious broth for this soup there!
Making chicken noodle soup from scratch can seem like a long and complicated process but after you do it once, you realize how easy it is. And homemade chicken noodle soup totally beats ANYTHING you can buy. Cross my heart!
First, I should note that you can make homemade chicken noodle soup without making the homemade chicken broth. I included those directions in the recipe, and while it still turns out great you’ll be blown away if you take the time to make your own broth! Give it a go.
After you have made your homemade chicken broth, you are left with chicken bones and skin, chicken meat, and all the veggies. At this point, you’ve strained your broth and have all these leftovers sitting in a messy pile in your strainer. Don’t be overwhelmed!
The first step is to sort through the strainer. Place veggies on one plate, meat pieces on another, and everything else in a garbage pile. You’ll have to sort through the bones and chicken pieces very carefully, you don’t want to accidentally keep any bones.
This is the most tedious part of the process. The veggies and meat pieces aren’t going to be good for much else besides soup. At this point most of their flavor has been imparted into the broth but they are still tasty and useable for soup! So don’t throw them out, that would be sad.
I usually end up with about 1 cup each of the veggies.
And about 2-3 cups of meat depending on how much was left on the bones.
After you have everything sorted, cut it all up into bite sized pieces. Add it back into 6 cups of your homemade chicken broth. Then its time to make the noodles, they are super simple and totally make the soup, don’t skip making them! To make the noodles, you mix up a very simple dough, roll or press it out, and then let it dry for a few minutes. I usually do this while I bring the soup up to a simmer. Most of the time when I make chicken noodle soup from scratch, I’ll make the broth one day and the soup the next, so it’s all pretty chilled and takes a few minutes to heat up.