homemade chicken noodle soup
Roast Chicken Broth Roast a chicken as normal, remove all the meat and skin and use or set aside. Take the bones and the skin and put back into the roasting tray with 1 or 2 garlic cloves, a diced onion, a stick of diced celery, a tablespoon of ketchup and 4 pints of water. Bring up to a slow simmer and cook for 2 to 3 hours. Keep and eye on it and top back up with more water as it simmers and evaporates. Strain broth through a sieve and remove and discard the bones, meat and vegetables. Noodles Try and buy good quality egg noodles, wide flat ones are best.
yield
6 to 8
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For homemade chicken noodle soup
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1 Tbspbutter
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1 lgonion, diced
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1 lgcarrot, diced
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1 stickcelery, diced
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1 pinchsalt
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1/4 tspfresh thyme leaves
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2 Tbspmelted chicken fat (see note)
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4 ptroasted chicken broth (see note)
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4 ozuncooked wide egg noodles (see note)
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2cooked boneless chicken breast halves, cubed
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1 pinchcayenne pepper
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1 pinchsalt to taste
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1 pinchground black pepper to taste
How To Make homemade chicken noodle soup
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1Melt the butter in a roasting tin or a large soup pan over a medium heat. Stir in onion, carrot, celery, fresh thyme and salt and stir in chicken fat. Cook and stir until the onions turn soft and translucent, 5 to 8 minutes.
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2Stir in the roasted chicken broth and bring to the boil.
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3Season to taste with salt, if needed and stir in the egg noodles and cook until tender, about 5 or 6 minutes.
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4Stir in the cubed chicken breast meat and simmer until the chicken is heated through, about 5 to 10 minutes. add the cayenne pepper, season with salt and black pepper to taste.
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5Enjoy with hunks of fresh crusty bread!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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