Homemade Chicken Noodle Soup = On My Own!


So I posted earlier (on FB) that I was attempting to make homemade chicken noodle soup today…I’m excited to say that I did it!!!!! I made the soup, all from scratch, and all by myself. AND IT WAS DELICIOUS! So how did I do it? First, a disclaimer – I did this meal Amish-style. What do I mean by that? Well, I did it the way I saw my mom cook, growing up. I did everything without measuring and without a recipe. So I’ll walk you through it and then do my best to “guesstimate” the measurements at the end of the post. Ok? 🙂

First, I put chicken bits and pieces (bones and all) in a large pot, filled about 3/4 of the way with water. I added whatever seasonings sounded good. So some pepper, salt, garlic powder, onion powder, and 21 seasoning salute (Trader Joe’s version of maybe 21 different seasonings? Hehe). I brought the water to a boil and then lowered the heat to medium high and left it at a rolling boil for about 30 minutes. Long enough for the chicken to cook all the way through (it was frozen when I put it in the water).


While the chicken was cooking, I cut up the vegetables I had on hand – carrots and celery. I normally would’ve used onion as well, but I didn’t have that, so I made due with what I had. 🙂


Once I confirmed the chicken was cooked through, I pulled the pot off the burner. I pulled the chicken out and placed on a cutting board to be “dissected” (removing the bones and any fatty tissue). Then I strained the seasoned broth. I did this by placing a small mesh strainer on top of another pot and pouring the broth through the strainer into the second pot. I then strained it back through the mesh strainer into the original pot. I repeated this process two more times, ending in the original pot. I placed the pot back on the stove, added 3 chicken bouillon cubes (to add a little more flavor) and some more seasonings. This time I added some italian seasoning, on top of all the original seasonings (yes, I added pepper, salt, onion powder, garlic powder and 21 seasoning salute again). I poured the cut up veggies into the broth and brought back to a boil.


While the veggies and broth were boiling and meshing some yummy flavors, I got to work figuring out what parts of the chicken were meat and what parts were bone/tissue. I started out using the forks, but eventually just went for it and used my hands – much easier. 🙂 Messier, but easier.

Once I had the chicken separated, I placed the chicken into the broth and veggie mixture (I shredded the chicken by hand – I know some people cube it. You can do what you like). I tasted the broth, made sure it was a flavor I was happy with (I added a little salt and pepper at this point), and then added the noodles. I boiled the noodles for the time stated on the pasta package (10-12 minutes in this case), and then lowered the heat to “low”. The chicken noodle soup was now complete! And it was delicious. I wouldn’t change one thing, well, yes I would…next time?


My son tasted the veggies, but didn’t like them. I think I chopped them too large, because normally he doesn’t have a problem eating veggies. I also didn’t simmer this soup as long as I normally would’ve because I was trying to get it done for lunch (aka, they were a little “crunchy” yet). So next time I’ll use my Pampered Chef chopper and chop those veggies nice and small so that he eats them without thinking twice. 🙂 Other than that, this was an amazing soup!!!



HOMEMADE CHICKEN NOODLE SOUP (without commentary and as best a guesstimate as possible)

Roughly 1 lb chicken (bone-in optional)          4 stalks celery, chopped

3 whole carrots, chopped                                     1/2 small onion (optional)

1/2 package egg yolk noodles                              8 cups water

3 chicken bouillon cubes                                       Seasonings of your choice


Begin by placing chicken (with the bones in, if using that choice of chicken) in the 8 cups of water, in a pot, on the stove. Bring to a boil and lower heat to a medium high heat (you want a low boil). Season as desired (be as liberal as you want!). Boil for approximately 20-30 minutes or until chicken is cooked through.

While chicken is cooking, chop the carrots, celery and onion. Place to the side.

Once chicken is cooked, pull out of water and place on cutting board. Strain broth through mesh strainer into a large pot/bowl a few times to ensure no miscellaneous chicken pieces/fat are in the completed soup. Place strained broth back in large pot on stove, add 3 chicken bouillon cubes. Pour chopped veggies in pot. Return to low boil.

If there are bones in the chicken, remove bones/tissue. Shred chicken or cube (your choice). Place chicken back in broth/veggie mixture. Taste soup and add seasonings as needed.

Once soup tastes as you want it to, add noodles of your choice and cook according to the package directions.

Once the noodles are cooked, either serve immediately or place heat on “low” and simmer as long you desire! 🙂



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