The Best Chicken Noodle Soup Ev-ah!


Having shredded chicken on hand in the freezer is one of my favorite tricks for making easy weeknight dinners of soup, casserole or sandwiches. I’ve shared several of my favorite shredded chicken recipes here on the blog, but so far I haven’t shared my chicken stock recipe!  What an oversight!

While cooking your chicken for shredding, you can also make some of the best chicken stock in the world.  Which makes for the best chicken noodle soup in the world.  I think everyone needs to try this at least once.  It may sound like a lot of effort, but if you’re cooking  chicken anyway, it really isn’t too much work. And it’s oh, so worth it!

STEP 1: MAKE THE SHREDDED CHICKEN
I’ve said it before and I’ll say it again. Having shredded chicken on hand in the freezer is a must-do for folks looking to save time in the kitchen. There are so many delicious ways to use it, and dinner gets done in a snap.

Convinced? Good. Now go get some chickens and let’s cook ’em:

Ingredients:

  • 1 3-4 lb chicken
  • 1 onion, chopped into chunks
  • 3 carrots, chopped into chunks
  • 2 ribs celery, chopped into chunks
  • 1 Tbs. whole peppercorns
  • 2 cloves garlic, diced
  • 2 bay leaves
  • 1 tsp dried parsley flakes
  • 1 Tbs salt

Directions:

  • Place all ingredients in large stock pot and cover with water.
  • Cook covered until boiling.
  • Reduce heat to a gentle boil and continue cooking for 1 1/2-2 hours or until meat is tender and falling off the bone.
  • Remove meat and allow to cool, then freeze in meal size portions.

{I highly recommend cooking more than one chicken at a time so you can have plenty in your freezer.  It keeps well in a freezer bag for up to 2 months.}

CHICKEN STOCK
From the above recipe, you’ll have a nice start on your chicken stock. Take a few extra steps for even more flavor:

Strain stock and remove all fat and remaining veggies.
Add chicken carcass back to pot, along with:

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, diced
  • 1 Tbs. whole peppercorns

Cook covered on low for 4-5 hours. Remove from heat and allow stock to come to room temperature. Skim off fat.
Strain and freeze into meal size containers or use immediately to make chicken noodle soup!

Now as long as we’re going all out, we might as well do some homemade noodles too, doncha think? If you’ve ever wanted to try making your own noodles, then this recipe is the perfect opportunity. They are quite foolproof and really don’t need to look pretty. The biggest tip for success is to cut them as thin as humanly possible, because they will enlarge quite a bit when added to the soup.

You’d be surprised the difference a homemade noodle can make in a soup. And you’ll probably be surprised how easy they are to make.  This noodle recipe can be used to make dumplings, ravioli, lasagna, you name it.

The Best Chicken Noodle Soup
 
Ingredients
  • FOR THE NOODLES:
  • 2½ cups All Purpose Flour
  • Pinch of Salt
  • 2 Eggs, beaten
  • 1 Tbs. Butter, softened
  • ½ cup Milk
  • FOR THE SOUP:
  • ½ onion, diced
  • 1 clove garlic, minced
  • 2-4 carrots, diced
  • 2-3 ribs celery, diced
  • 1 Tbs. dried Parsley
  • 1½ - 2 cups cooked shredded or diced chicken
  • 6-10 cups chicken stock, or to your liking
Instructions
  1. FOR THE NOODLES:
  2. Mix salt and flour together.
  3. Add the eggs, butter and milk.
  4. Knead for about 5 minutes or until smooth. You can use your stand mixer or bread machine on "Pizza Dough" cycle to do the work for you.
  5. Roll out dough as thin as you can (1/8" thickness is ideal).
  6. Once dough is at desired thickness, roll it into a log.
  7. Slice the log to make uniform noodles, ⅛-1/4" wide.
  8. Make sure all noodles are unrolled and allow to air dry thoroughly before cooking. Use a cookie rack for quicker drying time.
  9. FOR THE SOUP:
  10. Combine all ingredients in a stockpot.
  11. Cook on low for 1-3 hours. Noodles should be soft and tender.

 

If you’re wondering how this soup holds up in the freezer, so am I. It never makes it to the freezer. One of these days I’ll make enough to set some aside as an experiment but for now, I’ll say it works well to make the chicken stock ahead and freeze it. From there you can make this soup fresh without too much effort!

Comments

  1. I can’t wait to try this recipe!!! I have been wanting to make some homemade noodles too, so this is perfect. Thank you so much!

  2. I think your shredded chicken recipe changed, didn’t you have one in the crockpot with just salt peper and garlic?

    • Hi Kyda – There was one on food.com I used and linked to until I came up with this one. You should find it if you search OAMC shredded chicken.

  3. What do you do with the veggies that you cooked along with the chicken? Can you use those as the stock veggies or in addition to the veggies for the stock?

    Thanks

  4. Wow… if you wanted to make this all in one day… it would take all day or longer!

    If you add 2 or 3 chickens… do you double or triple all the other ingredients, too?

    Thanks! Sounds so wonderful!

    • Hi Melinda – I generally cook several chickens and put the extra shredded chicken in the freezer for future meals. Makes casseroles, sandwiches, soup, etc very easy when the chicken is already cooked.

  5. This is an amazing idea! I am definately going to do this before I start my masters program in the fall. When I freeze chicken noodle soup, I leave the noodles out, and freeze a portion of the soup before I add the noodles, as they get soft and yucky. However, I have not made homemade noodles, so who knows how they would freeze! Thanks for sharing!

  6. Freeze the homemade noodles in a separate bag and it should work out great!

  7. I see that there were two questions asked.. Things that I was also wondering but I don’t see that you’ve answered them. 🙁

    First what do you do with the veggies that you cooked along with the chicken? Can you use them AS the stock veggies or in addition to the veggies for the stock?
    And also.. If you cook 2 or 3 chickens do you need to double and/or triple all the other ingredients?
    Thanks 🙂

    • HI Christen – I’m sorry I didn’t see those questions. First off, yes. The recipe is written for one chicken so double or triple if you use 2-3 chickens. Second, I always cook some kind of soup on the same day I do the stock so I use the veggies in the soup and eat them the same day.

  8. Hi,

    The homemade noodles sound fantastic and easy enough to make. How long do you let them dry? This would be the first attempt at making noodles..

  9. I always love to add some dill weed to my chicken noodle soup. Delicious!!!