Comfort food doesn’t have to be complicated. This homemade chicken noodle soup is made in a Dutch oven and does exactly what it should—warm you up and leave you feeling nourished.

It does take a little extra time in the kitchen, but it’s worth it. The recipe makes plenty, so you’ll have leftovers for later, or you can freeze some for an easy future meal.

For a long time, homemade chicken noodle soup felt intimidating to me, like something only “real” cooks made from scratch. But it turns out it’s not difficult at all. If you’ve never made it before, you absolutely can.

Everything was homemade, from the chicken stock to the finished soup.

And it was so good—not because I’m some amazing chef, but because simple, homemade food really does make a difference.

Strandquist Family Farm Homemade Chicken Noodle Soup

Chicken Noodle Soup Ingredients:

• 2 tablespoon butter

• 1 medium onion chopped

• 3 garlic cloves minced

• 4 medium carrots, cut 1/4 inch

• 4 celery ribs, halved lengthwise and cut into 1/4-inch slices

• 1 teaspoon thyme

• 1 bay leaf

• 2 quarts chicken stock (8 cups) (see recipe below)

• 8-10 ounces dried egg noodles

• 1 1/2 – 2 cups cooked shredded chicken

• salt and pepper and poultry seasoning to taste

• parsley, optional

  Directions:
  
  Place the Dutch oven or soup pot over medium heat and coat with butter (you can use oil too). Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 7-10 minutes until the vegetables are softened. Pour in the chicken stock (I used a ladle and added all of the stock I made) and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Stir in the shredded chicken and continue to simmer for another couple of minutes to heat through, season with salt and pepper and poultry seasoning. Sprinkle with parsley, optional, before serving.

  Chicken Stock Ingredients:

• 1 – 4-5 lb Pastured Chicken or Chicken Carcass

• 1-2 Chicken Feet for some extra benefits, optional

• 2 carrots, cut in large chunks

• 2-3 celery stalks, cut in large chunks

• 1 large onion, quartered

• 3-4 garlic cloves

• Fresh thyme or 1 tsp. ground thyme

• 2 bay leaves

  Directions:
  
  Place the chicken and vegetables in a large pot over medium heat. Pour water to cover chicken (about 3 quarts); Toss in the thyme and bay leaves, allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. Add a little more water if necessary to keep the chicken covered while simmering.

Strandquist Family Farm Homemade Chicken Stock

The difference in taste and flavor is amazing. Food that nourishes both the body and soul.

Enjoy!

Warmly,

Tessa

I can’t do without my stock pot. If you don’t have one yet, I highly recommend adding it to your kitchen. Click HERE to get one today.

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