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Hey there, soup lovers!
Are you in the mood for some cozy comfort food? I’ve got just the thing for you!
Today, I’m sharing my homemade chicken noodle soup recipe that uses a whole chicken.
It’s warm, hearty, and packed with flavor. Plus, it’s super easy to make!
Perfect for chilly days or when you need a little pick-me-up.
Let’s get started on this deliciousness!
Ingredient Substitutions
For the whole chicken, boneless skinless chicken breasts or thighs can be used as a quicker-cooking alternative. Use about 2-3 pounds of boneless meat and reduce the initial cooking time. This substitution maintains the protein content while offering a leaner option. Vegetable or mushroom broth with added plant-based protein like seitan or tofu can create a vegetarian version, though the flavor profile will change significantly.
Egg noodles can be replaced with gluten-free pasta, zucchini noodles, or shirataki noodles for those avoiding gluten or carbs. Adjust cooking times accordingly, as these alternatives may cook faster or slower than traditional egg noodles. For added nutrition, whole grain or legume-based pasta can be used.
Fresh herbs can substitute dried ones for a more vibrant flavor. Use about three times the amount of fresh herbs compared to dried. For example, use 3 tablespoons of fresh parsley instead of 1 tablespoon dried. This substitution enhances the soup’s freshness and provides additional micronutrients.
Preparation Time | 20-30 minutes |
Cooking Time | 90-100 minutes |
Total Time | 110-130 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 90-100 g
- Fat: 25-30 g
- Carbohydrates: 70-80 g
Ingredients
- 4-5 pound whole chicken
- 8 cups water
- 1/2 cup chopped onion
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 5-6 small carrots, chopped
- 4 stalks of celery, chopped
- 4 cloves of garlic, minced
- 1/2 teaspoon dried thyme
- 2 heaping cups egg noodles
- 1 tablespoon dried parsley
- Additional salt and pepper to taste
Step 1: Prepare the Chicken
Start by removing the giblets from the whole chicken, then rinse the chicken thoroughly under cold water.
Place the cleaned chicken into a large dutch oven or stock pot.
Pour 8 cups of water over the chicken to fully submerge it.
Step 2: Cook the Chicken
Add ½ cup of chopped onion, 2 teaspoons of salt, and ¼ teaspoon of black pepper to the pot with the chicken.
Bring this mixture to a boil uncovered over medium-high heat.
Once boiling, reduce the heat to a simmer and cover the pot.
Let it simmer for about 90 minutes, or until the chicken is tender and fully cooked.
Step 3: Cool and Reserve Broth
Carefully remove the chicken from the broth using tongs or a slotted spoon and set it aside to cool.
Measure the remaining broth.
You should have at least 6 cups; if not, add additional chicken broth to make up the difference.
Step 4: Prepare the Vegetables and Noodles
Return the broth to the pot, adding chopped carrots, chopped celery, the remaining chopped onion, minced garlic, a bay leaf, and ½ teaspoon of dried thyme.
Bring the broth back to a boil.
Once boiling, add 2 heaping cups of egg noodles to the pot and cook for about 8 minutes until the noodles are tender.
Step 5: Shred the Chicken
While the noodles are cooking, shred the cooled chicken into bite-sized pieces, making sure to discard the bones and skin if desired.
Step 6: Combine and Serve
After the noodles have cooked through, stir in the shredded chicken and 1 tablespoon of dried parsley.
Heat the soup through and adjust the seasoning with additional salt and pepper to taste.
Serve hot and enjoy your comforting chicken noodle soup!