I love a good old classic chicken noodle soup from time to time! Especially in the winter when it is cold and dark outside. Try out chicken noodle soup with freshly shredded chicken, al dente noodles and chunky vegetables in a flavorful homemade chicken broth.
And yes, we are making that chicken broth from scratch!
Are you up for this one?
So let’s make some time to prepare a classic today in the kitchen…
Homemade Chicken Stock
A homemade chicken noodle soup!
From scratch that is. Because we will be making a delicious fresh chicken stock using a chicken carcass!
What?
Have you ever made your own stock?
No worries, it is so easy to do!
Easy Chicken Noodle Soup from Scratch
Let’s first see how we can make that stock.
Do you want to go straight to the chicken noodle soup? Then just scroll down to the second recipe here on this page!
Do you know how to make chicken stock then?
I mean, freshly homemade chicken stock?? Because there are no chicken stock bouillon cubes or powder versions involved here! If you see the result in the end I am sure that you will be amazed.
Bouillon
What a delicious, flavorful and rich stock!
Not sure about it?
Try it out and see for yourself how delicious a homemade chicken stock is!
Homemade Chicken Stock from Scratch
So here we go.
Where can you get chicken carcasses?
At your local supermarket normally. At least mine sells them for a couple of dimes. And if I can’t find them in the fresh chicken department then I just ask the people behind the butcher’s counter. I was once in another supermarket and they gave the carcass away for free when I asked for it.
Perhaps just because they knew that they were throwing them away at the end of the ay anyway. You don’t hear me complain!
Overnight
I prefer to simmer the chicken carcass and let it rest in the fridge overnight afterwards (but that’s optional).
You can sift the stock after boiling and use it immediately. By putting a clean kitchen towel in the sieve you get a perfectly pure stock. The towel absorbs the grainy residue from inside the chicken bones.
No need to sift the stock a second time!
Now that you know how to make chicken stock, what can you use it for then?
Ice Cubes
Risottos, spaghetti sauces, soups, oven dishes…
I often used the stock to make a delicious chicken soup also: pick the remaining chicken meat from the bones, add them to the clear stock and sprinkle with fresh thyme…
I also love to pour some of this chicken stock in an ice cube tray and freeze it. Whenever I’m making sauces, I like to add a frozen chicken stock cube to it for flavor!
But hands down the best dish to make with fresh chicken stock has to be my Belgian chicken, white sauce, mushroom and meatball stew! You are in for a real treat here.
Enjoy!
For The Homemade Chicken Stock Recipe
How to make chicken stock: a homemade rich and flavorful chicken stock recipe! It's easier than you think.
- 1 fresh chicken carcass
- 5 cups water (1,2 l)
- 1 small onion peeled
- 1 fresh carrot peeled
- 4 large garlic cloves peeled
- 1 stalk fresh celery
- 1 tbsp black peppercorns
- 3 bay leaves
- 1 tbsp salt
Roughly chop the peeled carrot, celery and the onion. Then add them to a large and high pan. Also add the peeled garlic cloves, bay leaves, peppercorns, salt and the chicken carcass (cut it up if necessary if it doesn’t fit well into the pan). Then pour in the water, put a lid on the pan and place it over high heat until boiling.
- Once the ingredients are boiling, turn the heat low again and simmer the chicken stock under a lid for an hour. Then turn the heat off and check the seasoning of the freshly made chicken stock. Add extra pepper or salt to taste if necessary. Then let the chicken stock cool down a little.
- You can put it in the fridge overnight (optional): the day after just put the pan of chicken stock back over medium heat to melt the set chicken fat that has formed on top. Then fold a clean kitchen towel in half and place it in a fine sieve. Put the sieve over another large pan. Pour the hot chicken stock through the sieve.
- Then let it drain for 5 minutes. Discard what is still left of the ingredients. Pour the fresh chicken stock in a jar and put it in the fridge or freezer to use later on.
Easy Chicken Noodle Soup from Scratch
Classic chicken noodle soup or shredded chicken, noodles, vegetables in a flavorful homemade chicken broth prepared from scratch!
So that is settled then: now that you know how to make fresh chicken stock from scratch, well you are all set to start preparing your next dish: a delicious chicken noodle soup.
The rest of the ingredients is quite straight forward: chicken breast, noodles, vegetables and that’s it. Oh and don’t forget to add that lemon juice right in the end because that really makes a difference! It brightens up the soup like you wouldn’t believe.
So don’t forget it.
Enjoy!
For The Chicken Noodle Soup Recipe
- 1 fresh carrot peeled
- 1 stalk fresh celery
- 4 cups chicken stock (920 ml), homemade
- 7 oz fresh chicken breast (200 g)
- 2 oz dry pasta (55 g), or vermicelli egg noodles
- ⅓ cup fresh parsley
- 2 tbsp lemon juice
- 1 tbsp olive oil
- pepper
- salt
- Slice the fresh carrot and celery. Pour the olive oil in a large saucepan and place it over medium heat until hot. Then add the sliced carrot and celery. Stir fry the vegetables for 4 minutes.
- Then pour in the fresh chicken broth and add the chicken breast.
- Bring the chicken stock to a gentle simmer. Put a lid on the pan and let the chicken cook for 10 minutes until cooked through. Remove the cooked chicken. Let it cook a little and then shred it up. Add the pasta or vermicelli to the hot chicken stock.
- Cook the pasta until tender. Then stir in the shredded chicken, parsley and the lemon juice.
- Check the seasoning of the chicken noodle soup and add extra pepper or salt to taste if necessary. Then scoop the soup into bowls and serve hot.
I have just printed off a couple recipes they look delicious. So will try and make these in a couple of weeks. Thank you for sharing your recipes