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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
6 to 8
Ingredients
- 1 tablespoon butter
- 1 large onion, diced
- 1 large carrot, diced
- 1 stick celery, diced
- 1 pinch salt
- 1/4 teaspoon fresh thyme leaves
- 2 tablespoons melted chicken fat (see note)
- 4 pints roasted chicken broth (see note)
- 4 ounces uncooked wide egg noodles (see note)
- 2 - cooked boneless chicken breast halves, cubed
- 1 pinch cayenne pepper
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
How To Make homemade chicken noodle soup
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Step 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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Step 2Stir in the roasted chicken broth and bring to the boil.
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Step 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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Step 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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Step 5Enjoy with hunks of fresh crusty bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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