Homemade Chicken Noodle Soup

Wholesome ingredients make this Homemade Chicken Noodle Soup perfect while remaining easy on the budget. This low cost meal can feed the whole family and still provide delicious leftovers for lunch the next day. The noodles are homemade with basic ingredients and the flavor of fresh chicken is enhanced with the vegetables and spices. Making a large batch can save time and money. The final product can be frozen for up to three months then it is easily thawed in the microwave and makes a perfect quick meal when your family is too busy to cook.

Ingredients
1 Pilgrim’s Pride whole chicken fryer (4-5 lbs) boiled and deboned (keep chicken stock for soup base)
1 large yellow sweet onion chopped
5 medium to large carrots thinly sliced
3 teaspoons ground black pepper (season to taste)
1 teaspoon parsley flakes
1 teaspoon Wyler’s Instant Chicken Bouillon Granules
2 , 14.5 oz cans Butterball Reduced Sodium Chicken Broth
1-3 cups of water
Homemade Noodles

Products Used in Preparation and Cooking
Anolon Advanced 8 Quart Covered Stock Pot and Nylon Mixing Spoon
Pampered Chef 5″ Utility Knife
Oneida Dinner Fork
Cutting Board
Tongs
Can Opener
Pyrex 3 piece mixing bowl set

How to Prepare the Chicken

STEP 1: For best results use a fresh chicken and rinse thoroughly with cold water cleansing under the skin and in all crevices. Remove any bags from the chest cavity (sometimes included in larger chickens–typically holds the heart, gizzard, liver, etc.) and discard. Rinse chest cavity with cold water.  If the chicken is previously frozen, thaw according to package directions. If thawing in a sink of cold water, remember to change the water every thirty minutes.

STEP 2: Quarter chicken, removing any loose bones, and place pieces into a large pot and cover with water.

STEP 3: Bring to a boil and cook chicken on Medium High heat about 2 hours or until the meat falls off the bone (or can be easily removed).  Note: The process time for this may vary based on the size of the chicken. Please ensure the meat is thoroughly cooked by following label instructions before proceeding.

STEP 4: Remove chicken from stock and allow to cool slightly. Remove bones from entire chicken and shred the chicken into small to medium pieces and place in separate bowl.

STEP 5: Remove any unwanted material from the chicken stock to include excess fat, skin, etc. The stock will be clear to yellow in color.

Preparing the Soup Base

STEP 6: Prepare vegetables (This can be accomplished while the chicken is cooking): Peel onion by slicing off each end and removing outer layer. Chop onion by slicing in half and making small pieces.

STEP 7: Wash and peel carrots. Thinly slice carrots and place in a bowl.

STEP 8: After chicken has been cooked and removed from the stock, add the chopped onion and sliced carrots to the stock. Simmer on medium low heat.

STEP 9: Add chicken to the stock.

STEP 10: Add pepper, parsley, and chicken bouillon to the stock and stir.

STEP 11: Add water to thin out the soup as needed without watering down the final product.

STEP 12: Allow soup to cook for about 30 minutes to 1 hour until the vegetables are softened, add chicken broth.

STEP 13: Bring soup to a boil and add homemade noodles or thick egg noodles to soup.

STEP 14: Cook on medium high for about 10 – 20 minutes  for homemade noodles or according to package directions for store bought noodles.

STEP 15: Serve with cottage cheese, buttered bread, or crackers. Enjoy!

Let us know what you think or if you made any changes to this recipe. We welcome feedback and would love to hear from you!