So on the same day I roasted the chickens, I also went ahead and made the chicken noodle soup. As the chicken was roasting, I made the whole wheat homemade pasta for this soup. I just cut them wider than the regular noodles I would cut, and then I cut them up about the width of my three middle fingers together.
I used the base of Pioneer Woman’s recipe for this soup, but she used raw chicken while I used roasted chicken’s carcass for this. So, I made adjustment of the recipe here and there.
Okay, so a chicken, be it raw or cooked, celery, carrot, onion and garlic from the ones inside the roasted chicken, thyme, parsley, turmeric, salt and pepper, and noodles and flour. I ended up not using the flour, so my soup was not thickened at all.
I started by pulling majority of the meat from the chicken. I have saved the breasts and the drumstick for Hubby’s lunch, but I still ended up with a lot of meat.
Then I got the veggies chopped…
Then I dumped all the carcasses into a stock pot, skin and all.
Poured water into the pot, until the carcasses were covered with water.
Then I turned on the heat and waited it to boil, and simmered it for two hours. From time to time I would skimmed off the foam that floats on top of the stock. Yes, this is how you would make a stock base. Most people will put veggies in it to give it more flavor, but I had a different purpose here and so I skipped that part.
Then, after it simmered for two hours, I started scooping all the chicken parts into a bowl. After it cooled off a bit, then I started to work on removing the bits of meat off the bones. The meat will be added to the soup pot later on. Then, I made sure that there was not any tiny bones left in the stock by pouring the stock into a big bowl with a strainer. Then I poured the stock back into the stock pot.
Then I dumped the veggies into the pot…
Sprinkled some thyme…
Turmeric… this reminds me of the Indonesian’s chicken soup, Soto.
Then I sprinkled some dried parsley, as well as the salt and pepper…
Dumped the frozen whole wheat noodles…
Stirred it around, tasted it, added more seasoning and I had my homemade chicken noodle soup. Easy? Yes, very easy! Tasty? Hubby said so. So, that makes a happy Anny!
Print recipe here.
Homemade Chicken Noodle Soup
Recipe adapted from Pioneer Woman.
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen “homemade” Egg Noodles
1. Skip step 1 if you’re using cooked chicken. Cover chicken in 4 quarts water. Bring to a
boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a
2. With two forks, remove as much meat from the bones as you can, slightly shredding
meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
3. Remove bones from broth with a slotted spoon, making sure to get any small bones that
might have detached.
4. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and
spices. Stir to combine and simmer for ten minutes to meld flavors.
5. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
6. If you want to thicken your soup: Mix flour and a little water. Stir until smooth. Pour into
soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit.
7. Test and adjust seasonings as needed.