Healthy Homemade Chicken Noodle Soup

Homemade chicken soup

First, thank you all for the tremendous love and affection you gave on my last post. You make sharing my life worthwhile.

Next order of business: I make this chicken noodle soup nearly every weekend. Mainly because it works as an olive branch for when I’ve told Daniel, ‘You are the stupidest person in the whole wide world,‘ following an ordinary round of Jeopardy.  But also, because soup is, you know, sustenance.

 

Homemade chicken soup

And making a big pot of soup will provide me with no less than five delicious and filling meals for the week ahead, which leaves me with ample time to fulfill all of my other pressing obligations. Baking cookies, thinking about Hostess cupcakes, writing letters to major companies and the city of Las Vegas, discovering pictures of myself on Daniel’s iPhone, organizing my nail polishes, finding things to dip bread into…

I’m a very busy person, as you can imagine.

 

Homemade chicken soup

 

Here’s how it’s done:

 

Roasted whole chicken

 

Start by roasting a whole chicken, rubbed completely with olive oil, for 1 hour 45 minutes at 400 degrees F.

 

Remove all chicken meat from bird

 

Let the chicken cool enough so that you can handle it, then peel off all skin, discard it, and cut the chicken meat into bite sized pieces.

 

Homemade chicken stock

 

In a large stock pot, combine the chicken bones with 2 quarts of good quality, organic chicken broth. Essentially, I’m doubling the flavor of traditional homemade stock by boiling the bones in it. The resulting broth will be full of rich chicken flavor and will taste as though you’ve slowly simmered it all day long.

 

Removing bones from homemade chicken stock

 

Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes. Remove the bones from the broth with a slotted spoon. Discard them.

 

Removing bones from homemade chicken stock

Carrots, celery, onion, in chicken stock

 

Now, to that pot of stock, add 4 large carrots, chopped, 4 stalks of celery, chopped, one medium onion, chopped, 2 bay leaves, 2 teaspoons salt, 1 teaspoon black pepper, 2 sprigs of fresh parsley, and 3 sprigs fresh thyme. Let this simmer for 30 minutes, until the veggies are soft.

 

homemade chicken soup

 

Add all of the chicken meat to the pot and stir to combine. Simmer for an additional and final 30 minutes, then stir in 3 cups of your favorite cooked small shape pasta and 2 cups of thawed sweet peas.

Serve a big bowl with fresh, crusty bread, and then portion the rest of it into big glass containers to eat throughout the week!

Healthy Homemade Chicken Noodle Soup

Yield: 6 Servings

Calories per serving: 401

Fat per serving: 15g

Ingredients

  • 1 whole chicken, 4-5 lbs
  • 1 tablespoon extra-virgin olive oil
  • 2 quarts low-sodium chicken broth, preferably organic
  • 4 large carrots, roughly chopped
  • 4 stalks celery, roughly chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 3 sprigs fresh thyme, stems removed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups cooked small shape pasta (1 ½ cups dry)
  • 2 cups frozen sweet peas, thawed
  • ½ cup packed fresh parsley, chopped

Instructions

  1. Roast the chicken: Preheat the oven to 400 degrees F. Place the chicken in a roasting pan and rub all over with olive oil. Roast for 1 hour 45 minutes. Let cool enough so that you can handle it, then peel off all the skin, discard it, remove the meat from the bones, and pull or chop the chicken meat into bite-sized pieces. Do not discard the bones or carcass.
  2. In a large stock pot, combine the chicken bones with chicken broth. Bring the pot to a boil, then reduce the heat and simmer for 30 minutes. Use a slotted spoon to carefully remove all bones. Discard them.
  3. Add the carrots, celery, onion, bay leaves, thyme, salt, and pepper and simmer until the vegetables are tender, about 30 minutes. Add all of the chicken and simmer for an additional 30 minutes. Remove the bay leaves and stir in the cooked pasta, peas, and fresh parsley. Taste and adjust seasonings if necessary. Serve.

Notes

Nutrition Information: Calories 401, Fat 15g, Carb 33g, Fiber 4g, Sugars 4g, Protein 32g

http://www.canyoustayfordinner.com/2011/03/12/healthy-homemade-chicken-noodle-soup/

 

 

Comments

  1. says

    what a coincidence! when grocery shopping last night, i decided that i felt like some chicken noodle soup this week, so i picked up all the stuff. i think i might go with some thick, doughy udon noodles instead of normal pasta though.

  2. says

    There’s nothing like homemade chicken noodle soup from scratch, and I say that not even sure that I’ve ever had it completely from scratch. Looks delicious.

  3. says

    Hope you don’t mind this question in this area…
    but found your blog..and it’s written so well with SO much information.

    I ‘m curious on when you were losing your weight ,how many calories did you consume…and then when it came to maintaince…how many do you consume….and do you still count calories?
    thanks for answering this question..appreciate it!

    • says

      Hi Britt!

      Thanks for the sweet words! While losing, I did Weight Watchers for a few months and I just counted their points (maybe it was around 29? I can’t remember) but I think their point allotment is fewer calories than I’d recommend now (maybe 1300 in some cases). I started counting calories after going off of WW halfway through my weight loss, and then stuck to 1600. Once I lost all the weight, I did a slew of experimenting to find the right number for me. I have tried eating nearly every calorie number- 2800, 2400, 2000, you name it. I had absolutely no idea what my body would respond to because I had never been a normal weight before. Now, I eat between 2100 and 2400 calories a day, and am very very happy with that. And while I don’t count them up anymore, per se, I know the numbers so well now that it’s almost impossible for me to not know where I’m at. Does that make sense? I should write a big post about this, because I got another similar question! Thanks!

      Andrea

  4. says

    I’m curious why you didn’t sautee or roast your veggies first? Sometimes I’ll roast them up with some added seasoning just for a bit more flavor. Although I guess that’s not traditional. I also like to add curry powder and lemon juice to my chicken soup. Love it with lemon soup.

    I need to make a roast chicken one of these days.

  5. says

    This is so close to how my mom makes her chicken stew… except it actually has measurements as apposed to stating “a pinch of this” and a “speck of that.” Ha, ha. Can’t wait to try it!! (No lie, when I make my grocery list now, I look through your website first. I’ve been making at least one of your recipes a week, and they’re SO good!!). :)

  6. Jan says

    Is there a reason that you add cooked pasta instead of cooking it in the soup? Also where do we gat the chicken stock for the soup base?

    • says

      Hi Jan! I add cooked pasta because I don’t want the dry noodles to soak up too much of the broth as they soften and cook in the soup water. You could cook them in the soup, but then I’d recommend increasing the amount of chicken broth in the pot first by at least 2-3 cups. My favorite chicken broth is anything organic (personal choice because I like that the ingredient list is short and natural), but Kitchen Basics makes a good version too! You can use any kind you like- Swanson is OK too. Thanks!

  7. Ashley says

    Just came across your site from Kevin and Amanda’s(who I love) and I am also loving yours. Congrats on your weight loss, what an accomplishment!! Was considering trying this soup this week, but was wondering if you can use smaller “pieces” of chicken? Like quarters, breasts, legs, etc. I have a large pack of legs and a large pack of quarters, taking up far too much room in my freezer, Ive been wanting to use for a while now! Cant wait to try!

    • says

      Hi Ashley! Thank you! Of course- you can absolutely use another form of chicken. Just saute them in olive oil or roast them with olive oil (with the skin on if you can), then remove the skin and cut into chunks!

  8. Katie says

    Thank you for this recipe! I substituted baby portobello mushrooms for the peas and loved it! Also, I used whole wheat pasta, so it is an extremely healthy dish. Overall, this soup has so much flavor, so thanks for posting the recipe.

  9. Brittany says

    I found your blog last night and have been on it ever since! I am in love! Your recipes look amazing! I love to cook but i dont know how to cook healthy. So i am so excited to start my weight lose journey with your blog and great recipes!

  10. Amy Howe says

    I just stumbled across your blog and am so excited to try some of these recipes. One question-with other chicken noodle soup recipes I’ve used I’ve cooked the noodles right in the broth. Can you do this or do you recommend cooking them separate?

  11. Stephanie says

    Hi, Andie! Just want to say I LOVE your blog and you are such an inspiration! Keep on keepin’ on!

    This was my first attempt at Homemade Chicken Noodle Soup and I knocked it out of the park! Other soup recipes I’ve tried are sometimes bland, but this one is spot on. I’m looking forward to trying more of your soup recipes or whatever else you recommend to help keep warm on a chilly day. Thanks again!

  12. chantel says

    i found your website because someone i knew on pintrest retagged your recipe, i took one look and now im hooked! im making this recipe as i write, cant wait to try it!

  13. Emily says

    Just made it! My anti-soup husband even admitted it was good! Nothing like soup for lunch on winter days. Thanks for the recipe!

  14. Vanessa says

    Making this soup right now… just waiting on the chicken. I have always been so afraid of cooking and so afraid of messing up, but since finding your blog I have tried about 5 of your recipes and they were all hits. Thank you for giving me the confidence to cook and courage to try in the first place. THANKS A BUNCH!!

  15. Em says

    Hey I’m a college student and have a very small kitchen (and just now experimenting with cooking a lot). How much different would it taste if i used a rotisserie chicken?

  16. Meaghan says

    Andie! I made your chicken soup last night and it was amazing! What great flavor and it tastes so healthy but definitely hearty! This will be a new staple for me. I found you through a friend’s pin on pinterest and have been enjoying your blog posts. You go girl! Good luck with your book! :)

  17. Heather says

    Andie. I found your blog through Pinterest about two months ago. I’ve tried several of your recipes and every single one of them I love. I’m commenting here because I just finished this one and it is so much tastier than anything I’ve had out of a can. I even gave up on chicken noodle soup because it’s so bland. This is amazing. Thank you for sharing the recipes and your story. I enjoy reading this blog and I’m always finding new things. I love it so much I tell all of my friends about it.

  18. Kristy says

    I made this last night, and it was absolutely delicious!! I’m just wondering how much a serving is so I can log my calories. Love love LOVE your blog!! I just discovered it about a week ago, and I’m addicted. I can’t stop reading your posts. Thanks for sharing with us. You are truly inspirational!! :-)

  19. Mia says

    This looks amazing! I know that you said the recipe serves 5, but how large are the servings? Can’t wait to whip this up!

  20. says

    I made this (didn’t put the bones back in because I’m lazy) and used a chicken from the grocery that was already pre-cooked; but it was really good (and filling) soup! I would definitely make it again… and if I took it to lunch I wouldn’t feel as deprived as if I was eating Campbell’s chicken soup… Thanks for the great recipe!

  21. Sallie says

    I’m making this soup right now! Instead of roasting, all i had on had this chilly Phoenix night was breasts. I sautéed chicken breasts with the oil then added the other stuff to the chicken drippings and broth for 30, then add the veggies and spices. Smells yummiest! Will let you know

  22. Andrea says

    I loved roasting the chicken first to eliminate fat from this soup. I added a sliver of habanero pepper for a slight kick. I also added spinach at the end. Very delicious wholesome soup. Thank you for all your beautifully illustrated yummy recipes.

  23. Stephanie says

    Congrats on your weightloss. I just wanted to say I love your website, thank you for helping us to reach a healthy weight.

  24. Debbie says

    I’ve made another homemade chicken soup recipe, but this one is awesome. My 84 year old dad always refers to my chicken soup and says its the best he’s had!! So thanks for a healthy tasty soup.

  25. Nikki says

    I make roasted chicken, then soup a few days later.

    One day I roast an organic pastured chicken (or two) by basting it with coconut oil, olive oil or butter and salt and pepper (inside the cavity as well) and baking for about 1 hour 15 minutes at 350 deg. I serve it that night with some baked potatoes and some veggies. The baked potatoes are easy and go in a few minutes after the chicken. While the chicken and potatoes are roasting, I make the veggies and get out my crock pot and fill it halfway up with water, add a tablespoon of apple cider vinegar and a couple of bay leaves and turn it on so it’s ready for the chicken bones as soon as you finish dinner.

    After the meal, I take all the leftover meat off the bones and store it in the refrigerator. I take all the bones including leftover bones from dinner (especially joints) and throw them into the crock pot that I set up during dinner. Add more water if necessary, put on the lid and let it simmer for a couple of days. It takes time for the bones to leach all the great nutrients into the broth. You can let the broth simmer up to a week, adding a little water if necessary to keep bones covered.

    On soup night, I cut up one onion, a few carrots and several sticks of celery. I smash several cloves of garlic with a heavy knife, take off the skins. Strain the chicken stock from the crock pot, once through a mesh strainer, then take that liquid and strain it again through a cheesecloth or gold coffee filter into a container. This stock is a nutrient gold mine and tastes amazing.

    In a pot, saute the onion in a little butter, after a few minutes add celery, then carrots. When the veggies are soft, add the strained stock. Next add garlic cloves, 1 teaspoon of thyme (or to taste), 1 teaspoon tumeric (if you have it, gives the soup a golden color and it’s great for you!), a few bay leaves and salt and pepper to taste. Then pull your leftover chicken out of the refer, cut it up and add it to the soup. Simmer on low for 30 minutes. If you want to add egg noodles, do this 20 minutes before you want to serve the soup.

  26. says

    The Homemade Chicken Noodle Soup was a perfectly traditional soup ever and it tastes so fantastic and not that bad for cooking with this kind of soup is really is! My reasons was any kinds of best homemade soups all around the America but my question is “How did they’re made of soups recipes by a chef cooker?” and then our people was going to love this soup and most of the time is “I will going to buy those groceries and make the best soup ever!”

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