How to Make Homestyle Chicken Noodle Soup

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles add fiber, while pasta is often less expensive.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium options are healthier, while bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cheaper.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen carrots

Parsnips are a nutritious alternative, while frozen carrots save time and money.

Start with a whole chicken, kosher salt, 2 bay leaves, and 1 gallon of water.

Bring the water to a boil and let it boil for 10 minutes.

Skim off the scum from the top, cover, and turn the heat off; let the chicken soak in the broth for 1 hour.

After 1 hour, break the chicken apart and remove it from the pot.

Turn the heat back up to high and bring the pot back to a boil.

Add chopped carrots, celery, onions, granulated garlic, sage, and black pepper to the pot; mix well.

Reduce the heat to medium and let it simmer for about 20 minutes until the carrots and celery are done to your liking.

While the vegetables are simmering, pull all the chicken off the bone and discard any unwanted skin or fat.

Once the vegetables are almost done, add egg noodles to the pot and mix well; let the noodles cook for about 5 minutes.

After 5 minutes, add the deboned chicken back into the pot and mix again; let it cook for another 5 minutes or so until the noodles are done and the chicken is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens