Chicken Noodle Soup | Easy Chicken Noodle Soup From Scratch | Allrecipes

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Preheat oven to 425 degrees.

Coat chicken with oil, salt, and pepper.

Add 2-3 carrots, 1 quartered onion, and 1/2 head of garlic to the chicken.

Roast chicken and vegetables in the oven for 50-60 minutes until browned.

Add 1 cup of cold water to the pan to release flavors.

Remove chicken and skin from bones, discarding the skin.

Add chicken bones and roasted vegetables to a pot.

Add another large onion, 3 stalks of celery, 3 carrots, parsley stems, and bay leaf to the pot.

Cover with 10 cups of cold water and add 1 teaspoon of salt.

Bring to a boil and simmer for 2-4 hours for a concentrated broth.

In a separate pan, melt 2 tablespoons of butter and a couple teaspoons of olive oil.

Add 1 cup finely chopped onion, 2 peeled carrots, and 2 stalks of celery; season with salt and pepper.

Pour in the homemade broth and bring to a boil.

Simmer until vegetables are tender.

Cook noodles in a separate pan to avoid absorbing broth.

Add cooked noodles and shredded chicken to the soup and stir in parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens