We invited some of our friends from church over so I decided to make a nice big pot of chicken noodle soup. I love this soup and make it often. I always think I will make extra and we will have a lot leftover to eat throughout the week but somehow it always disappears quickly! One thing I do not use in a soup like this is boxed chicken stock or bullion cubes. Although these products can make a soup taste good, they all contain MSG or some form of it (yeast extract, autolyzed yeast). I have not found a boxed product that does not contain these ingredients. Even stocks that are labeled as containing “No MSG” still contain the yeast extract and autolyzed yeast. I would stay away from these products especially because these companies are being deceitful about what is in their products, which is not the type of company I want to support. Not only is MSG linked to obesity, depression, eye damage, and fatigue, it also over-excites your brain cells and tells you that you want more.
This recipe does take some time to make, but 95% of that time is spent just simmering to create a tasty broth. I can put this on the stove and do a number of things before I go back to the soup for the next step. It is a great soup to make on a weekend when you cleaning the house or playing with the kiddos. I also use half regular potatoes, half sweet potatoes. The sweet potatoes give the broth a hint of sweetness that sets this soup apart from any other chicken noodle soup you have had!
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Homestyle Chicken Noodle Soup
By Published: May 5, 2014
- Yield: 1 large pot (8-10 Servings)
- Prep: 10 mins
- Cook: 2 hrs 9 mins
- Ready In: 2 hrs 19 mins
We invited some of our friends from church over so I decided to make a nice big pot of chicken noodle soup. I love this soup and make …
Ingredients
- 2 bone in, skin on chicken breasts I used 1 chicken leg that came in the pack as well
- 3 onions quartered
- 10-15 carrots peeled
- 2 cloves garlic whole
- 2 bay leaves whole
- 1 Tbsp black peppercorns whole
- 14 cups water
- 3 large potatoes
- 3 sweet potatoes
- 1 Tbsp kosher salt
- 1 tsp all purpose seasoning
- 4-5 cups water added after broth is cooked
- 1/2 bag 100% whole wheat egg noodles
Instructions
- Put the chicken, onions, carrots, garlic, bay leaves, peppercorns, and 14 cups water in a large soup pot. You can leave the garlic and carrots whole, and quarter the onions.
- Bring pot to a boil and cook on med to medium-high heat for at least 1 hour or up to 2 hours. The longer you cook the broth the more flavor you will get out of it. While your broth is cooking peel your potatoes and cut them in large chunks.
- Remove chicken from pot and set aside. Put a large colander over a large bowl and strain the rest of the ingredients out of the broth. Save the carrots and discard everything else. Set carrots aside.
- Transfer broth back to your large soup pot. Add potatoes and boil for 15 minutes. Add salt and seasoning, as well as the extra 4-5 cups of water. While your potatoes are boiling pull your chicken from the bones and throw back into pot. Chicken should fall right off the bones.
- Add noodles to pot, and boil for another 15 minutes. Chop carrots in circles and add back to pot. I do this last because the carrots are already cooked and I don't want to continue to cook them.
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