Post your very best Homemade Chicken Noodle Soup recipes here.

I make mine slightly different each time I do.

Some of my methods are -

Homemade broth - can even roast the chicken bones before you make it.

Herbs/spices and plenty of them. Can use a piece of cheesecloth to wrap them and take them out later.)

I always saute by veggies to sweeten them before adding the broth.

If you make it the day before and refrigerate it - the flavors have a chance to improve. But mine never last more than a couple hrs.

Last Edited by Enaid on 09/20/2009 08:54 AM

Wow, two great ideas, I'm definitely trying these next time I make soup. Which will be this week.

How long do you roast the chicken?

Oh chicken bones, never mind. I use whole chicken

Well, it's getting to be that time of the yr so I thought this would make a great thread. Somebody pin this!!!! I also want to have this thread rated please,thanks!!!

5 stars from me.

You can roast my bones anytime, Sweetie.

Thanks Subartic beef. And I hope you try some of these recipes,too. And Chawlee, you can do this as well. It will help you when or if you do get sick.

Bring a big pot of water to a boil. Gently lower the whole chicken in. Bring back to a boil. Turn off heat. Put lid on.


After an hr the chicken the should be cooked. Debone the chicken. Roast the bones gently. Put the bones and some veggies, herbs and spices in the chicken water. Bring to a boil. Turn off, cover. An hr later I carefully strain thru cheesecloth in a strainer into a large pot.

Saute vegs in sep pan. Add to broth and deglaze the fry pan with broth.

I'm here in Henderson,NC.with some family and I'm making some of this soup right now.Everyone is sick around here with colds. Lord, what next?

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Ok. Several day process here.
First I oven roast an entire chicken in the oven in a pan. Salt & pepper. Can also crush some garlic on it with a press if in the mood.
I paid .49c/lb...or about $2.50/chicken. I've got several in the freezer.

Pour the dripping off in a pan when done and refrigerate.
Meal one: leg/thigh with rice and veggie.
Meal two: The next day I usually make chicken breast sandwiches...but leave a breast.

Meal three chicken noodle soup.
Skim the fat off the top of your refrigerated congealed broth with a spoon. Place in a saucepan, add your cubed chicken breast. Boil. Add japanese sobe noodles (or whatever noodle you like). Perhaps a dash of soy sauce for salt. Done in 4 or five minutes. A can of mixed veggies can be added if desired.
Makes two large bowls.

thanks for sharing your recipe. this thread had me making chicken soup yesterday. I did it in the crockpot like i often do, however, next time i think i will try your recipe. I have never made chicken soup like that.

Saute one onion sliced thin, one diced chile pepper ( I like a Poblano) and two chicken breasts (any part will do. I typically have a bag of these in the freezer).
After they cook, dice they chicken. I chop them in right in the pot with the steel spatula. Sometimes I add celery or diced carrots or peas.

Add a quart of chicken stock. This is not a hard and fast rule. I look at my "stuff" and I keep adding broth until it looks like "soup".

1 teaspoon chili powder ( for me that is Ancho)
A touch of cumin.
Juice from one lime.

Other optional items, pre-cooked rice or black beans or chopped tomatoes (avoid adding the juice though).

Not too many, this is supposed to be soup, not chili.

Let it simmer for 15-60 minutes. Don't boil the p$%s out of it. Just a nice simmer. Little bubbles. It is already "cooked". This is to bring the flavors together.

Add half a cup of chopped cilantro. More or less.
Yes, you can leave it out.

I don't, I enjoy it's flavor.

This is not my Mother's recipe. It is mine. And it is what I fix when I feel lousy.
An added benefit, the cilantro is a known chelating agent. Flush those heavy metal toxins at the same time :)

One or two chicken carcasses (cooked, and after having most of the meat removed for other uses.

2-4 pairs chicken-feet. (Yes, feet from the chicken. Ask your butcher to get a few for you.

In a very large stock pot - make your own chicken stock.

Place 1.5 - 2 gallons of water (cold) in pot.
Add chicken carcasses, various chicken bones, and chicken feet.
BRING TO A ROLLING BOIL. Boil for four or five minutes, then reduce to a simmer.
Add 2 peeled, quartered medium onions, five or six stalks of celery, chopped into 1" pieces.
Add four medium carrots, chopped into 1" pieces (wash and peel them first of course!)

Tie together in cheese cloth the following:

2 dried bay leaves
4 large sprigs of parsely
1/4 teaspoon whole peppercorns
several celery leaves from tops of stalks
two peeled/crushed shallots

Put the peppercorns in the cheesecloth first, and take small hammer or metal pot and "crack" the peppercorns in the cheesecloth, then continue with the other item above. Tie it together with twine tightly, and drop it in the kettle.

Cover you kettle and simmer until it reduces by about 1/2 (overnight will do if you're on low heat and it's just barely a simmer. Keep covered during this time. Keep the heat dialed down to a low simmer. You don't want this to be at a full or rolling boil - not even close. If you cook it too hot for too long you will get a murky stock, not a clear one!

The broth will develop a deep rich yellow-golden color when it has been cooked long enough. I've seen this require 8 hour and as long as 12-13 hours. Just remember a gentle simmer. If you loose too much liquid put a little more cold water in and continue simmering.

Remove from stove and let stand uncovered for about 1/2 hour. Fat will rise to the top as it cools. Skim off the fat and discard it.

Strain remaining liquid thru a large strainer to remove ALL veggies, bones, chicken feet, etc. Let cool further and remove fat (skim it off with a spoon) that rises to surface.

When it is completely cool, line a strainer with four or five thicknesses of cheese cloth, and STRAIN AGAIN AT LEAST 2 times. Change cheesecloth between straining. The broth should be a rich deep golden color by this point and fairly clear, too.

Refrigerate and remove fat one last time when it has chilled.

Congrats: You now have about 1 gallon of fresh, home made chicken stock that will taste far better than anything you could buy, has less salt in it, and tastes amazingly rich and flavorful. This stock can be the basis for your chicken soup recipes. Our family favorite is below. And it works wonderfully on congestion and cold/flue symptoms, too!

EASY CHICKEN SOUP:

Bring four cups of home made chicken stock to a simmer in a large deep pan. Add chopped up pieces of white meat of chicken (cooked and left over from the carcasses you used.)
Add chopped celery, chopped carrot (btw: organic veggies work best if you can get them - use them when making stock and when making soup but still wash and peel carrots, wash celery, etc.

Simmer until carrots are easy enough to put a fork into and the celery isn't turned to mush, either. (about 15-20 minutes on med/low heat)

You can then add egg noodles and allow them to soften by bringing the liquid to a low boil for a few minutes as the package describes. Adjust seasonings with salt,pepper, and a touch of cayenne pepper, too.

Serve steaming hot, being sure to get some chicken, broth, veggies into each cup or bowl. This is very filling and the flavor of the broth is amazing. The golden rich color comes from the chicken feet you added when simmering. This soup is great with fresh bread and butter, or a sandwich of almost any variety. Eat and enjoy!

I know it sounds weird, but it's a family recipe for chicken stock that my grandmother used for over sixty years. The chicken feet have all kinds of protein in them and they contribute the deep golden color as well as intensifying the flavor.

A lot of good recipes here..
some ideas

add an acid, like lemon juice or cider vinegar when boiling the bones, it helps leach the calcium out and make it more available.

It is good idea to use the bones, they add flavor, but also a lot of important nutrients... nutrient rich soup is obvious - when cooled, it gels.

Add fresh parsley at the end of cooking, it will add a good dose of vitamin C.

Ginger and Garlic are both good spices for nutritional as well as aromatic benefits.

Here is a really healing quick recipe for when you are too sick to make the whole soup....from "Nourishing Traditions" by Sally Fallon

Coconut Chicken Soup
1 quart chicken stock
1 1/2 c. whole coconut milk
1/2 tsp. dried chile flakes
1 tsp. freshly grated ginger
juice of 1 lemon
sea salt or fish sauce
several green onions, very finely chopped (optional)
1 Tbsp finely chopped cilantro

Bring stock to a boil, skim any foam that rises to the top, add coconut milk,lemon juice, chile flakes, and ginger. Simmer for about 15 minutes, season to taste with salt or fish sauce, ladle into bowls and garnish with onions and cilantro.

This. Approximately. I don't dry the noodles, I just cut them and drop them into the simmering soup.

I cook up the remains of a chicken, like a roasted chicken (should be a stewing hen but hard to get those anymore), whatever with some boxed chicken broth and a bouillon cube or two. Then I add in carrots, celery, onion, some garlic and some chopped parsley. Let it all cook for an hour or so till all the meat falls off the bone - I strain it, chop up the meat and add it back, and then serve it with separately cooked egg noodles (so they don't get soggy). You could put potatoes in there if you like. Or some other kind of pasta. I've always loved Greek egg lemon chicken soup - I might try that at some point if I get the nerve.

A lot of people are sick in my family, so I searched out a thread with the best recipes for homemade Chicken Noodle Soup. I blended a bunch of these together and came up with an awesome Chicken Noodle Soup.

1 Rotissere Chicken
5 stalks celery
2 onions
5 carrots
2 big garlic toes
4 cans chicken broth
2 chicken bouillon cubes
4 stems parsley
3 bay leaves
salt, pepper, Tony Cachere's and Cracked red pepper to taste

Take the Rotissere Chicken and peel all the meat off. Ditch the skin and spare the bones. Bake the bones at 500 degrees for 15 minutes to brown them.
Put bones in stock pot with 3 cans chicken broth and enough water to completely cover them. Add one onion peeled and quatered, add one carrot peeled and chopped, and 4 stems parsley and 3 bay leaves, and one stalk celery include the leaves and cut into big peices and add one big toe of garlic sliced. Add salt, pepper, Tony Cachere's and Cracked red pepper. Bring to boil and add water as needed to keep all covered then reduce heat to medium low and simmer for about an hour and a half. Add water as needed. I added enough water to where I had to add the last can of chicken broth and 2 bouillon cubes.

In the meantime saute 4 carrots (peeled and chopped into slices), 4 stalks celery cut into half inch slices, 1 onions chopped and one big toe garlic chopped and set aside.

Boil 1 pack egg noodles for about 12 minutes and set aside.

Strain the broth and pour into big stock pot, add sauteed vegetables and chicken meat. Bring to boil and reduce heat to simmer. Cook for about 30 minutes or until veggies are tender.

Serve soup over egg noodles.

I am still experimenting with this recipe, but sampled it and it was chicken noodle soup with a kick. Yum!

Last Edited by NOLAangel on 12/17/2018 06:07 PM

Chicken soup for colds and sinus:



Chicken and chicken bouillon or broth or both - a little on the salty side to draw the mucus from the throat (a Little)

GINGER - peeled and grated or chopped - as much as you like - the heat is healing and opens the sinuses - can put grated ginger in tea before bed too

Scallions - green onions - chopped end to end with the greens - slices of whites thinner than the green parts

That's it!

I have a Flu Soup to take to the sick people rave about results - has TONS of garlic - nearly RAW onion as well as cooked onion - and fresh ginger, fresh Thyme in chicken bouillon broth - no meat - just sip like tea. Cured a pneumonia one friend said

Once people are feeling better they can ladle over rice if they must

I don't serve noodles -carbs clog up the healing system

Last Edited by Theobromine on 12/17/2018 06:20 PM

The bones - never heard of that before! Worthy of starting a new thread NOLA :)

Good info!!

You are right. I just finished cooking, so I guess I will do that.

Can of soup, can of chicken (thanks Tysons), any variety of short pasta

Crockpot.