How to Make Homemade Chicken Noodle Soup (from a whole chicken)
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Whole chickens on sale this week? Be sure to grab a few to stock up! Today I’m sharing this surprisingly easy recipe on how to make Homemade Chicken Noodle Soup from a whole chicken!
Our local grocery store has whole chickens on sale for $.97 per pound this week. That’s the lowest price I have seen lately, so went ahead and grabbed a couple of chickens. I put one away in the freezer to use in a few weeks, and since it has been so cold lately, I decided homemade chicken noodle soup would be the perfect way to cook the chicken.
Turns out, Chicken Noodle Soup from scratch is not that hard. Since there’s the extra step of cooking the chicken, and making the broth (not hard at all, FYI). You’ll need to use a timer and stay close to the kitchen.
Homemade Chicken Noodle Soup
Cook time: 2.5 hours
- 1 whole Fryer Chicken
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 1/2 cup diced onion
- 1 teaspoon Salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 12 ounces dried egg noodles
- 3 Tablespoons cornstarch
- Remove giblets and anything else in the cavity of the chicken. Rinse chicken and chop into large pieces. Place chicken in
- Place chicken in a large stock pot and cover with about 4 quarts of water. Turn heat to high and bring to boil. Once boiling, reduce heat and simmer for about an hour. Skim the foam that rises to the top. (Use a thermometer to make sure the chicken’s internal temp. has reached
- Remove chicken from pot and keep the broth simmering on low heat. Using a fork, remove chicken meat from the bones. Chop/shred into bite size pieces and set aside in the fridge. Return bones to the pot and continue simmering for 1 hour.
- After an hour, remove bones from the pot. Try to skim off as much fat as possible from the top of the broth. (I just used a big spoon, but a Fat Separator would be awesome to use.)
- Add carrots, onion, celery, garlic powder, salt, pepper, thyme, rosemary. Let broth simmer another 15 minutes.
- Add the chopped Chicken and noodles to the broth. Mix cornstarch with about 1/4 cup of water and add the pot, stir well. Cook for another 8 to 10 minutes until the noodles are cooked.
Yum! Go ahead and have a little bowl, I won’t tell…
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
I cook the chicken ahead of when I’m going to use it. I separate the chicken from the both and refrigerate both. Then I remove the fat that has turned firm on top of broth making it easy peasy to remove!
This is simple and I have everything to make it today during this really cold temps. Great to have on hand during this last busy week before Christmas. Thanks for sharing.
Wishes for tasty dishes,