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Comforting Homemade Chicken Noodle Soup

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PREP TIME
20 min
COOKING TIME
135 min
TOTAL TIME
155 min
SERVINGS
12 servings
Soup
Comforting Homemade Chicken Noodle Soup
Ingredients
  • 1 (4 pound) whole chicken, cut into pieces
  • 1 gallon water
  • 1 pound whole carrots
  • 2/3 bunch celery, trimmed
  • 1 large onion, peeled and halved
  • 3 tablespoons chopped lemongrass
  • 3 large bay leaves
  • 10 whole black peppercorns
  • 1 pound carrots, peeled and sliced
  • 1/3 bunch celery with leaves, sliced, divided
  • 1/4 cup chicken soup base
  • 1 (8 ounce) package dry egg noodles
Instructions
1
Place the chicken into a large stockpot and pour in water, filling it to a considerable level.
2
Bring the mixture to a rolling boil over extremely high heat, ensuring it reaches its maximum temperature.
3
Gradually decrease the heat to a moderate level, cover the pot with a lid, and let it simmer, periodically removing excess fat as necessary, for 30 minutes.
4
Add the whole carrots, whole celery stalks, half of the onion, lemongrass, bay leaves, and peppercorns to the pot. Cover it again and let it continue simmering for 1 hour; by this time, the chicken should have lost its pinkish hue at the bone and the juices should flow freely.
5
To verify if the chicken is cooked, insert an instant-read thermometer into the thickest part of the thigh, close to the bone. The reading should be 165 degrees F (74 degrees C).
6
Transfer the chicken to a serving platter and allow it to cool down until it's no longer too hot to handle.
7
Strain the stock, discarding all the solids that have sunk to the bottom of the pot.
8
Return the strained stock to its original state and place it back over extremely high heat, stirring constantly.
9
Stir in the sliced carrots, sliced celery (excluding its leaves), and chicken base. Bring the mixture to a rolling boil once again, then gradually decrease the heat to a moderate level, cover it with a lid, and let it simmer until the carrots are tender, taking around 20 minutes.
10
While the stock is simmering, remove and discard the skin from the cooled chicken, then chop it into bite-sized pieces.
11
Add the noodles and celery leaves to the pot; let them simmer until they're tender yet still retain a slight firmness when bitten into, approximately 10 minutes.
12
Stir in the chopped chicken and cook until it's heated through, taking around 3 to 5 minutes.