This awesome chicken noodle soup recipe combines a whole four-pound chicken, fresh stock, aromatic vegetables, chopped lemongrass, and tender egg noodles to yield twelve hearty servings.
Cooking takes two hours and fifteen minutes after twenty minutes of preparation, producing a rich homemade broth that restores comfort. Serve this versatile soup as a starter course or pair a large bowl with fresh bread and side salad for dinner.
Essential Ingredients for Stock and Soup
Gathering fresh, simple ingredients ensures your homemade soup develops deep flavor, optimal richness, and balanced texture across all twelve servings during the cooking process.
Homemade Stock Ingredients
Creating an authentic, clear chicken stock from scratch forms the foundation of this recipe. Combining fresh aromatics with whole bone-in chicken infuses the simmering liquid with deep savory notes.
- Whole Chicken: 1 (4-pound) whole chicken, cut into individual pieces.
- Water: 1 gallon of cold water.
- Whole Carrots: 1 pound of whole carrots.
- Trimmed Celery: ⅔ bunch of celery, trimmed.
- Onion: 1 large onion, peeled and halved.
- Lemongrass: 3 tablespoons chopped lemongrass (optional flavor highlight).
- Aromatics & Spices: 3 large bay leaves and 10 whole black peppercorns.
Soup Fillers and Seasonings
Once the stock is strained, adding fresh chopped vegetables and noodles provides body and delicious bite-sized texture to every bowl.
- Sliced Carrots: 1 pound of carrots, peeled and sliced into uniform rounds.
- Sliced Celery: ⅓ bunch of celery with leaves, sliced and divided between stalk pieces and leafy tops.
- Chicken Base: ¼ cup of chicken soup base to enhance savory richness.
- Egg Noodles: 1 package (8 ounces) of dry egg noodles.
Step-by-Step Cooking Instructions
Preparing this home-style recipe requires simmering a rich homemade stock, straining the solids, cooking fresh sliced vegetables, and finishing with tender egg noodles and meat.
Simmering and Straining the Stock
Begin by placing the cut chicken pieces into a large stockpot and pouring in 1 gallon of water. Bring the pot to a boil over high heat, then reduce the heat, cover, and simmer for 30 minutes while skimming fat from the surface as needed.
Next, stir in the whole carrots, trimmed celery, halved onion, chopped lemongrass, bay leaves, and black peppercorns. Cover the stockpot and continue simmering for 1 hour.
Check that the chicken meat is no longer pink at the bone and that the juices run completely clear. An instant-read food thermometer inserted into the thickest section of the thigh near the bone must register 165°F (74°C).
Transfer the cooked chicken to a platter and allow it to cool until safe to handle. Strain the hot broth through a strainer into a container or pot, discarding all the boiled solid vegetables and spices.
Cooking Vegetables and Assembling the Soup
Return the clear, strained stock to the stockpot and set it over high heat. Stir in the sliced carrots, the sliced celery stalks (reserving the green leaves for later), and the ¼ cup of chicken soup base.
Bring the broth to a boil, then reduce the heat, cover, and simmer for about 20 minutes until the carrot slices turn tender.
While the vegetables simmer, peel off and discard the skin from the cooled chicken. Chop or shred the meat into bite-sized pieces.
Add the 8 ounces of dry egg noodles and the reserved chopped celery leaves directly to the boiling broth. Simmer uncovered for approximately 10 minutes until the egg noodles become tender yet remain firm to the bite.
Finally, fold in the chopped chicken meat and cook for an additional 3 to 5 minutes until fully heated through.
Pro Tips for Meal Prep and Customization
Making a large 12-serving batch of soup provides convenient options for busy weeknights, family meals, or freezing ahead. Following these practical kitchen tips ensures great results every time you reheat or serve.
- Increasing Noodle Quantity: If your family prefers a denser, extra-hearty soup, increase the dry egg noodles from 8 ounces to a full 1-pound package.
- Food Safety Temperature: Always confirm the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh near the bone before removing it from the pot.
- Serving Ideas: Serve a small cup or bowl as a starter course, or turn a large bowl into a complete meal alongside a fresh green salad and warm crusty bread.
- Freezing & Storage: This soup freezes exceptionally well. For best storage, divide cooled portions into airtight freezer containers so you can thaw single servings as needed.
Nutrition Facts per Serving
This recipe yields 12 individual servings. The table below outlines the nutritional breakdown per single serving based on a standard 2,000-calorie daily diet.
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 303 | * |
| Total Fat | 12g | 16% |
| Saturated Fat | 3g | 17% |
| Cholesterol | 81mg | 27% |
| Sodium | 864mg | 38% |
| Total Carbohydrate | 22g | 8% |
| Dietary Fiber | 4g | 14% |
| Total Sugars | 5g | * |
| Protein | 25g | 50% |
| Calcium | 73mg | 6% |
| Iron | 3mg | 14% |
| Potassium | 483mg | 10% |
| Vitamin C | 6mg | 6% |
