Homemade chicken noodle soup is a comforting dish on a cold day or when you’re feeling under the weather, and an easy way to use up leftover roasted chicken. Don’t be afraid of making the stock from scratch—it’s actually easy and makes all the difference in your finished soup. Simply brown the bones from the leftover roasted chicken carcass to give the stock a complex flavor, add some vegetables and water, simmer, then strain the stock. Finally, just bring it back up to a simmer, add raw vegetables, and finish the soup with any leftover chicken meat and cooked egg noodles. (Don’t try to add the dried noodles to your soup—they’ll suck up the stock and thicken the soup to a pasty mess.)
What to buy: We strongly recommend making the stock yourself, but you can also substitute 6 cups of high-quality, low-sodium store-bought chicken broth.
Game plan: The stock can be made in advance and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.
You’ll need to make a roasted chicken before you begin.
Click below to watch the CHOW Test Kitchen’s Christine Gallary make this classic chicken noodle soup in an episode of our Easiest Way video series.
For the soup: