Homemade Chicken Soup

There’s a reason moms and grandmas have been preparing this for their kids when they’re feeling under the weather…it just makes you feel better! The key here is the homemade broth. The roasted chicken adds so much, too. Make these two components in advance and the soup comes together in about 30 minutes. It’s honestly one of the best soups you will ever eat and serve.

Ingredients

For the Roast Chicken

3 lb chicken breasts skin-on, bone-in

2 tbsp olive oil

salt and pepper

For the Soup

10 cups chicken broth or bone broth (see note)

2 tbsp unsalted butter

1 medium onion, chopped

1 cup carrot, sliced (about 3 medium carrots)

3 celery ribs, sliced

1 tbsp fresh thyme, chopped

Juice of 1 lemon (1 to 2 tbsp)

Kosher salt and black pepper

¼ cup fresh parsley, chopped

2 cups egg noodles, dried

Instructions

Roast the Chicken

1.        Preheat oven to 350°F.

2.        Rub the olive oil all over the chicken. Liberally salt and pepper. Place on a rack on a baking pan and roast for 45 to 50 minutes, or until an internal temperature reaches 165°F.

3.        Once the chicken is cool enough to handle, remove the skin and discard. Carefully pull the meat from the bones and roughly cut it into bite-sized pieces. Set aside.

Make the Soup

1.        Heat the stock in a large pot over medium heat to a gentle simmer.

2.        Meanwhile, in a large skillet, heat the butter over medium heat. Add the onion, carrot, celery, and thyme, and cook until soft, about 5 minutes.

3.        Add the cooked chicken and the cooked vegetables to the simmering broth.

4.        Add the lemon juice, 2 teaspoons salt (see notes), ¼ teaspoon black pepper, and the parsley, leaving some left for garnish.

5.        Simmer for 30 minutes.

6.        Add the egg noodles and simmer for another 15 minutes, or until cooked through.

7.        Taste and adjust seasoning, if necessary. Garnish with extra chopped parsley, if desired.

Notes

• The homemade broth is really what makes the soup extra special. Visit HowToFeedALoon.com for our recipe. However, you can simplify the process by simmering skinless, boneless chicken breast in water for about 30 minutes until fully cooked. You’ll have cooked chicken and a decent chicken broth. Better than the canned variety!
• Salt will vary depending on the type of broth you’re using — regular salted chicken stock may need less, unsalted bone broth may need more, or something else.
• The broth can be made up to five days in advance. We often make a double batch of broth and freeze until we’re ready to make soup again. The roasted chicken can be prepared up to three days in advance.
• The soup will keep covered in the fridge for up to six days and freezes beautifully for up to two months.