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    Homestyle Chicken Noodle Comfort

    clock-icon180 minutes
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    Author
    Pixicook editorial team

    A comforting and hearty chicken noodle soup made with homemade chicken stock and fresh vegetables.

    Ingredients for Homestyle Chicken Noodle Comfort

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Whole Chicken, cut into pieces

    0 lb

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Onion, chopped

    each

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Onion, finely chopped

    each

    Substitute chevron-down

    Carrot, peeled and sliced ¼ inch thick

    each

    Substitute chevron-down

    Celery Rib, sliced ¼ inch thick

    each

    Substitute chevron-down

    Fresh Thyme, minced

    teaspoons

    Substitute chevron-down

    Dried Thyme

    teaspoons

    Substitute chevron-down

    Wide Egg Noodles

    0 oz

    Substitute chevron-down

    Flat Leaf Parsley, minced

    tablespoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    How to Make Homestyle Chicken Noodle Comfort

    1. Prepare Chicken

    Start by cutting your whole chicken into 7 pieces: 2 split breasts, 2 legs, 2 wings, and the backbone. This helps the chicken release more flavor into the stock.

    2. Brown Chicken

    In a large Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces, except for the breasts, and sauté until they are nicely browned. This browning step adds a rich depth to your stock. Once the chicken pieces are browned, set the chicken breasts aside to prevent them from overcooking.

    3. Cook Onion

    Next, add the chopped onion to the pot and cook until softened. This will take about 5 minutes.

    4. Simmer Stock

    Then, pour in the 8 cups of water, add the salt and bay leaves, and bring everything to a gentle simmer. This slow simmering process is key to extracting the maximum flavor from the chicken without making the stock cloudy.

    5. Cook Chicken Breasts

    Add the chicken breasts back into the pot and let them cook for about 20 minutes. Once they’re cooked through, remove them and continue simmering the stock for another hour, skimming any fat that rises to the surface.

    6. Strain Stock

    After an hour, strain the stock through a fine-mesh strainer and set it aside.

    7. Shred Chicken

    While the stock is simmering, shred the cooked chicken breasts using two forks. This will make it easy to add the chicken back into the soup later.

    8. Cook Vegetables

    In a clean Dutch oven, heat another tablespoon of vegetable oil (or chicken fat) over medium heat. Add the finely chopped onion, sliced carrot, and celery rib. Cook until the vegetables are softened, which should take about 5-7 minutes.

    9. Simmer Soup

    Pour the strained stock back into the pot and bring it to a simmer.

    10. Cook Noodles

    Add the wide egg noodles and thyme to the pot and cook until the noodles are tender, about 8-10 minutes.

    11. Finish Soup

    Finally, stir in the shredded chicken and minced parsley. Season the soup with salt and pepper to taste.

    12. Serve Soup

    Serve the soup immediately to enjoy the perfect texture of the noodles. This homestyle chicken noodle soup is sure to bring comfort and warmth to your table. Enjoy!


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