There are lots of ways to make chicken noodle soup, but this Homemade Chicken Noodle Soup starts with a whole chicken, is so worth it and your family will love you for it! The extra time will be worth it and if there are leftovers, well that’s just a bonus!
I know most people think of soup during the cold winter months but it is always right before Spring when we are calving that soup sounds so good to me! It’s still cold out and there is something about going out to the barn several times in the evening and night when it is dark that make me happy to walk back in the house to the smell of soup on the stove.
I love calving, it makes me happy!
While it makes me happy it throws my bath towels into confusion……..
I always swore my bathroom towels would match my decor and each other. Yes, I realize that of all the goals I could have set in life, having matching bath towels is not reaching for the stars, but it was a legitimate goal in my mind!
Who knew that they would be used like a shop rag sometimes, used to clean up kids’ puke, to warm baby pigs, dry off a newborn calf, used to get the mud off rubber boots, help save abandoned wild bunnies………..
Maybe it’s the threadbare towels that actually make a happy home, because they have been used to make memories, just like this Homemade Chicken Noodle Soup will have your family remembering it forever.
Homemade Chicken Noodle Soup
- 1 whole chicken
- 3½-4 quarts of water-enough to cover the chicken once in your stock pot
- 1 onion, quartered
- 3 stalks of celery, rough cut
- 2 carrots, peeled and cut in medium sized chunks
- 2 teaspoons of Herbes De Provence or Italian Seasonings
- Salt and Pepper
- 2 cups carrots, diced or sliced
- 2 cups celery, diced or sliced
- 1 medium onion, diced
- 2 tablespoons butter
- 2½ - 3 cups uncooked egg noodles
- 1 cup fresh grated Parmesan
- 1 cup whole heavy cream
- Stock from Chicken
- Salt and Pepper
- Cooking Chicken and Stock: Add chicken, water, onion, celery, carrots, seasoning, salt and pepper to stock pan and allow to cook till chicken is tender and throughly cooked, approximately 35-45 minutes. Chicken will literally fall off the bone.
- Once chicken is cooked, remove from the pan and allow to cool. Once cool remove the meat from the bone and reserve for soup.
- Strain the stock and reserve for soup, discard the vegetables.
- Soup: Saute the carrots, celery and onion in butter for several minutes until tender then add the stock to the pan and bring to a boil.
- Once the stock is to a rolling boil add the noodles. When noodles are cooked through, add the the chicken to warm.
- Lastly add the Parmesan cheese and heavy cream and simmer for a couple of more minutes.
- Salt and pepper to taste.