Homestyle Chicken Noodle Soup
This homestyle chicken noodle soup recipe is the best flavorful soup you will ever try. It's made with a homemade chicken broth, store-bought rotisserie chicken, and lots of tasty garden vegetables for a full-on hearty soup perfect for lunch or dinner.
Servings: 5 quarts
Calories: 527kcal
Ingredients
for the broth:
- 16 cups water
- 8 ounces chicken bouillon good quality chicken bouillon
- 1 large leek
- 1 large rotisserie chicken
- 2 carrots unpeeled and quartered
- 1 large onion roughly chopped
- 2 stalks celery roughly chopped
- 2 sprigs thyme fresh
- 1 bay leaf
for the soup:
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 1 tablespoon lemon juice fresh squeezed
- 2 large carrot peeled and diced
- 1 large parsnip peeled and diced
- 2 stalks celery finely diced
- 9 ounces egg noodles
Instructions
for the broth:
- Heat the water in a large stock pot and stir in the chicken bouillon until dissolved. Separate the green part of the leek, then thinly slice the white part and reserve.
- Pull the meat off the rotisserie chicken, and reserve the meat. Add the carcass to the broth, along with the green part of the leek, the carrots, onion, celery, thyme and bay leaf. Bring to a boil, then allow to simmer for about 2 hours.
for the soup:
- Heat the olive oil in a large skillet over medium heat and add the mushrooms. Cook for about 3 minutes, then increase the heat to high and add the lemon juice. Continue to cook until most of the liquid has left the mushrooms, then drain them and set aside.
- Strain the broth through a fine sieve and discard the vegetables and chicken carcass. Put the strained broth back in the stock pot and add the carrots, parsnip, celery and white part of the leek. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables begin to just soften.
- Add the reserved chicken from the rotisserie and the mushrooms and cook for about 10 minutes more. At this point you can reserve the soup until you are ready to serve it. Heat to almost boiling, add the egg noodles and cook for about 1 minute under the package recommendation.
Recipe Notes
- The longer you leave the broth simmering, the stronger the flavor becomes. Simmer it for a minimum of 2 hours and overnight for best results.