Homemade Chicken Noodle Soup

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

It's cold and flu season and that means getting ahead of the game by pre-making a big patch of chicken noodle soup. You can bag it in small batches of freezer bags and take out only as much as you need when you are in the mood for soup or home sick with a flu bug and need some homemade healing.

This recipe uses a left-over rotisserie chicken carcass to make the broth. You'll never throw a carcass out again once you see how easy it is to make homemade broth.

Grab the recipe for Homemade Chicken Noodle soup after the jump.

1 Rotisserie chicken
2 lbs Carrots
1 Celery bunch
2 Onions
1 Bunch whole leaf Parsley
3 Bay leaves
1 tsp marjoram
1 Garlic bulb (peeled)
Salt and pepper to taste
Olive Oil
12 oz egg noodles

Directions For Broth:
1. Strip all of the meat off of the carcass and place the carcass into a stock pot.
2. Cut up 1 pound of carrots, one onion and half of a celery bunch.
3. Place carcass, cut carrots, onion, celery, bay leaves, half of the garlic bulb and ½ of the parsley bunch into a large pot cover with water and bring to a boil.
4. Reduce to a simmer and allow to cook in the pot for one hour.
5. Strain broth into a bowl, discard the carcass, vegetables and bay leaves.

Directions For Soup:
1. Cut up 1 pound of carrots, one onion and half of a celery bunch.
2. In a stock pot place 1 to 2 tablespoons of olive oil.
3. Add freshly cut vegetables cook in the oil until the onions are clear (5 to 7 min.)
4. Add broth, meat, marjoram, salt and pepper and other half of parsley bunch.

5. Simmer for 30 minutes
6. Cook noodles in a separate pan
7. Dish noodles into a bowl and pour soup over top. Serve immediately.

NOTE: This recipe will make a lot of soup so serve some and then freeze the rest in small freezer bags to pull out when the mode strikes. It will keep in the freezer for 6 months.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.