Chicken Noodle Soup (from scratch). If you have a couple hours, making chicken noodle soup entirely from scratch is the way to go. All you need is a whole chicken (cut into parts), water, celery, onions, and carrots, seasonings, and egg noodles. The recipe is basically two parts: first you make the stock, then you strain out the bones, and make.

Made the old fashioned way by boiling a whole chicken, you can toss in any vegetables, noodles or pasta and it's going to be amazing. And everybody knowns Chicken Soup is the best soup for a cold! Egg noodles, carrots, celery, and chicken are simmered in broth seasoned with basil and oregano. You can have Chicken Noodle Soup (from scratch) using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken Noodle Soup (from scratch)

It's 1 of chicken (remove giblets, rinse).
You need 5 of celery stocks.
It's 5 of carrot sticks.
It's 1 of yellow onion.
It's 1 tsp of thyme.
Prepare 1 tsp of parsley.
It's 1 tsp of basil.
You need 1 tsp of salt.
It's 1 tsp of pepper.
It's 1 batch of noodles (See recipe).

If I'm feeling well enough to hit the kitchen, I always try make myself up a giant batch of chicken noodle soup when I'm sick. It may sound like a crazy undertaking when you're fighting off a virus, but I actually find making soup from scratch to be super relaxing (weirdo, right?). Add the onion, garlic, carrots, celery, thyme and bay leaf. Pat chicken dry with paper towels; sprinkle with salt and pepper.

Chicken Noodle Soup (from scratch) instructions

Place the chicken in a stock pot. Cover with water. (Water should be about an inch above the chicken).
Cut the vegetables up. At aside..
Simmer the chicken (at least 1.5 hours). Remove the foam as it develops..
After at least 1.5 hours: Add the vegetables. Continue to simmer for about 30 minutes..
Remove the pot from the stove. Remove all ingredients. Strain the broth..
Prep the ingredients for the soup: cut vegetables, remove meat from the bones, discard the chicken skin, and prep the noodles (See my recipe)..
Place broth, chicken, and the vegetables back into the stock pot. Add spices. Turn heat on high (to boil)..
Add the noodles and cook till desired..
Serve and enjoy..

This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. Now I remember why I have always stuck to my mom's chicken noodle soup recipe.this was a disaster! However although I was going to add potato flakes instead of cornstarch I put the potato flakes away and used cornstarch.