Homemade Chicken Noodle Soup

Dreaming of chicken plum faries dancing in my head, I tried many attempts until I reached this mouth-watering version. A homemade soup may sound time-consuming, but if you have time on a Sunday afternoon to check on a boiling pot every once in a while, you can make this soup!

Prep Time20 mins

Cook Time2 hrs

Course: recipe, Soup

Keyword: chicken, soup

Servings: 6

Ingredients

To Make Broth

1 whole chicken
1 whole onion
3 carrots
2 stalks of celery
3-4 sprigs fresh herb like parsley, rosemary, or thyme
3 dashes of pepper
2 tsp salt
10 cups water

To Make Soup

2 tbs olive oil
1 whole onion, finely chopped
2-3 stalks thinly diced celery (1-1.5 cups)
2-3 carrots (1-1.5 cups)
1/4 tsp salt (add more to taste later once soup is simmering)
1/2 tsp curry powder
1 tsp garlic powder
8 oz pasta (if freezing, only add enough noodles to eat for this night's serving).
2 tbs chopped parsley, plus extra for garnish
all broth from previous step (should be 8-10 cups)

Instructions

To make broth: add all ingredients to soup pot. Cover the ingredients with water. Bring to a rolling boil over high heat. Once boiling, turn heat down to simmer for 1.5 hours. *If you loose too much water during the cooking process, add chicken broth to pot.
Remove chicken, shred meat, discard bones and veggies. Strain broth through fine-meshed strainer.
To make soup: warm olive oil in large soup pot over medium heat. Add onion, celery, and carrots and 1/4 tsp salt. Cook, stirring often, until the onions are softening. This takes about 7 minutes.
Cook pasta in a separate pot according to package instructions.
Add in curry powder and garlic powder and stir in to wake up the spices. Add in the rest of the ingredients.
Turn the temperature up to a boil, then reduce heat to a medium-low and continue simmering until veggies are tender, about 20-25 minutes.
Remove pot from heat and season generously with pepper. Add other spices if necessary to taste. Serve hot with some extra parsley for garnish- it makes it so pretty!
Once cool, store soup in covered container in refrigerator for 3-5 days. If freezing, don't include any noodles. Add those later when you reheat, otherwise they will soak up too much moisture and fall apart upon reheating- especially if they are gluten-free or egg noddles.