Homemade Chicken Soup with Noodles

What’s cozier this time of year than a steaming bowl of homemade chicken soup with noodles?

It’s winter, it’s getting downright cold in most parts of the country.  Ok, so in Southern California, it’s only somewhat cool (low 60’s at the moment), but for us, that’s considered relatively cold.

It’s also the time of the year when people start to feel under the weather.  This is a great soup to have in your arsenal.

Well, whether you are under the weather or not, you’ll enjoy this soup.  It’s comforting and full of flavor.  Soup from a can just doesn’t come close to a homemade chicken soup with noodles.

How to make homemade chicken soup:

In a tall pot, add six cups of water, seven cups of chicken stock, a chicken bouillon cube, 2 or 3 bay leaves, a large parsnip, and the chicken thigh pieces.

The parsnip is actually related to the carrot but is not as sweet.  My aunt would always include a parsnip in her chicken soups.  It give it a little something, something.

I used thighs because they are the fattiest, and therefore, the most flavorful pieces.  That’s what’s going to give you that homemade chicken soup taste.

Bring the liquid to a simmer.  Cook about an hour and twenty minutes, or until the chicken is tender.  Turn the heat off.  Skim the foam off the top if needed.  Discard the parsnip and bay leaves.

Remove the chicken from the pot.  Once the chicken has cooked enough to handle, shred (or chop) the meat and set it aside.  Discard the bones, skin, and less desirable parts.

Return the soup back to the heat. Add the celery, onions, and carrots.  Cook until the veggies become tender.

Add the shredded chicken back to the soup pot.

Stir in the salt, pepper, onion powder, celery salt, and herbs de Provence.

Add a cup of egg noodles and cook until the noodles have cooked.

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Ladle a generous portion into a bowl.

Enjoy!

Still want a hot bowl of soup but don’t have the time?  Then, this quick and easy Egg Drop Soup will suffice.