Making a hearty Chicken Noodle Soup from scratch is easier than you think! Tender chunks of chicken, egg noodles, plenty of vegetables and a secret ingredient that takes the flavor to the next level: you’ll never want canned soup again!
2cupscooked egg noodlescooked to al dente as per package directions
1teaspoonKosher saltor more to taste
Romano cheese for garnish
Instructions
Spray a large heavy bottom dutch oven with cooking spray and heat over medium high heat.
Brown the chicken carcass on all sides, around 5-6 minutes and remove from the pan.
Add the onions, carrots and celery and saute for 5-6 minutes to soften and begin caramelizing (reduce the heat if you need to so as not to burn them and stir often).
Return the carcass to the pan and fill the pan with water (about 6-8 cups). Bring to a boil.
While you're waiting for the soup to boil, lay out a piece of cheese cloth (around a square foot) and in the middle place the parsley, thyme, garlic cloves, black peppercorns and parmesan rind. Roll it up into the cheesecloth and tie the ends together to seal it in and make a small packet. Place this into the water along with the chicken meat..
Once it's boiling, reduce the heat to medium low. Simmer for around one hour (or more), partially covered, stirring periodically. You can add water as needed (or even broth at the end if you really need to).
Once you're done simmering the soup, remove the carcass and the herb packet from the pot.
Add the cooked noodles and salt the soup to taste (make sure you're started with a small amount, stirring it in and tasting. Repeat this process until it's reached the right flavor).
Ladle into bowls and sprinkle with Romano cheese. Serve with crusty bread.
Video
Notes
Use leftovers or a rotisserie chicken- this is a great way to use up leftover cooked chicken and its bones. My favorite way to make it is with a rotisserie chicken.
Stir the veggies often as they caramelize and manage the heat so they don’t burn.
Don’t forget the secret ingredient! Trust me when I say, the parmesan rind really take the flavor to the next level
Use a cheesecloth to hold your flavorings together and make it easier to remove the fresh herbs, garlic, peppercorns and parmesan rind.
Serve the noodles on the side. Add the noodles directly to the soup causes them to absorb too much broth and get mushy. Cook the noodles to al dente and ladle the soup over them in your bowl for the perfect balance and texture.
Add the salt last and season by taste! Start with a teaspoon, stir it in and taste the soup. If it needs more, add some more and taste again until it’s just right.