From Scratch Chicken Noodle Soup
đź›’ Ingredients
For the Broth (optional but recommended):
-
1 whole Country Ribbon chicken (about 4–5 lbs)
-
2–3 celery stalks + tops and ends
-
2–3 Lester’s Farm carrots + tops/peels
-
1 onion, quartered (skins on if using for color)
-
2–3 garlic cloves, smashed
-
2 bay leaves
-
1 tsp dried parsley (or 1 tbsp fresh)
-
½ tsp paprika
-
½ tsp turmeric (optional, immune boost!)
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp onion powder
Â
For the Soup:
-
2 tbsp olive oil or butter
-
1 onion, diced
-
2–3 carrots, diced
-
2–3 celery stalks, diced
-
2 cloves garlic, minced
-
8 cups prepared chicken broth (homemade or store-bought)
-
2Â cups shredded cooked chicken (from your broth)
-
1 and 1/2 cups No Yolk Egg Noodles
-
1 tsp dried parsley (or 1 tbsp fresh, chopped)
-
½ tsp paprika
-
½ tsp turmeric (optional, immune boost!)
-
Salt & black pepper, to taste
👩‍🍳 Instructions
Step 1: Make the Broth (Pressure Cooker or Stovetop)
-
Cut the whole chicken into large pieces (or leave whole).
-
Place chicken, veggie scraps, spice and water into a large stockpot or pressure cooker.
-
Pressure Cooker: Cook on high pressure for 35–40 minutes, natural release.
-
Stovetop: Simmer uncovered 1.5–2 hours, skimming foam occasionally.
-
-
Strain broth, discard solids, and set chicken aside to cool. Shred meat, discarding skin and bones.
(If short on time, skip this step and use 8 cups of quality store-bought broth + rotisserie chicken.)
Step 2: Build the Soup
-
In a large pot, heat olive oil/butter over medium heat.
-
Add onion, carrot, celery, and garlic. Cook 5–6 minutes until softened.
-
Pour in broth, bring to a gentle boil.
-
Stir in shredded chicken, parsley, paprika, turmeric, salt, and pepper. Simmer 10 minutes.
-
Add No Yolk Egg Noodles and cook until tender (6–8 minutes).
đź’ˇ Tips & Variations
-
Veggie swap: Add peas, corn, or spinach near the end of cooking.
-
Creamy version: Stir in ½ cup cream at the end for richness.
-
Make-ahead:Â This soup freezes beautifully.