Classic Chicken Noodle Soup
The classic, comforting and simple soup from homemade stock and Exceldor chicken leftovers.
8 and more
Portions
25 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
Homemade chicken stock
- 1 Exceldor roast chicken carcass
- 1 medium onion, peeled and chopped
- 2 sprigs celery, with leaves, chopped
- 2 carrots, washed and chopped
- 1 clove garlic, squeezed
- 12 cups (3 l) cold water
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tbsp (15 ml) sugar
- Freshly ground pepper to taste
Chicken noodle soup
- 2 cups (500 ml) cooked chicken, cut into pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, squeezed
- 1 1/2 cup (375 ml) chopped carrots
- 1 1/2 cup (375 ml) chopped celery
- 1 recipe for homemade chicken stock (about 10 cups / 2.5 l)
- 1 1/2 cups (375 ml) egg noodles
- 2 tbsp (30 ml) chopped parsley
Directions
Click the steps to erase them.
Preparing the homemade chicken stock
- Put all the ingredients in a large pot over high heat and bring to boil. Reduce the heat and simmer uncovered for about 1 hour 30 minutes. Skim if necessary.
- Strain the stock through a sieve or colander and season with salt to taste. Once the stock has cooled, remove the fat and store in glass jars in the fridge for up to 4 days if not using immediately.
Preparing the chicken noodle soup
- In a large pot over medium-high heat, fry the onion in the olive oil for about 2 minutes or until translucent. Add the garlic, carrots and celery and cook for a further 2 minutes.
- Add the stock and bring to boil. Reduce the heat and simmer for about 5 minutes, until the vegetables are lightly cooked.
- Add the egg noodles and cook for the time indicated by the manufacturer.
- Remove the pot from the heat, add the chicken pieces and chopped parsley, stir, and enjoy!