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Beauchamp's Chicken Noodle Soup Recipe

This comforting chicken noodle soup recipe, passed down from my dear friend Beauchamp, is a testament to the healing power of a home-cooked meal. Made with a rich, homemade chicken stock (utilizing leftover roasted chicken!), this recipe is both flavorful and customizable. Learn how to create a perfectly tender, not mushy, noodle soup that will warm your soul and leave you feeling nourished. Perfect for chilly evenings or when you need a little TLC!

Prep Time 20 mins
Cook Time 75 mins
Calories 271 kcal
Protein 31g
Rating 5.0 (1 Reviews)
Beauchamp's Chicken Noodle Soup 90

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beauchamp's Chicken Noodle Soup

  • 8 cups chicken stock
  • 8 ounces egg noodles
  • 2 cups chopped carrots
  • 1 medium onion, chopped
  • 2 cups fresh spinach
  • 1 cup frozen peas
  • Peppercorns
  • Allspice
  • 1/4 teaspoon dried thyme
  • Sage
  • Summer Savory
  • Coriander Seed
  • Curry Powder
  • 1 whole chicken (3 to 4 lbs)
  • 2 celery ribs, chopped
  • 2 teaspoons chicken bouillon granules (optional)
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

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How to Make Beauchamp's Chicken Noodle Soup

  1. **Make Chicken Stock:** If you don't have leftover roasted chicken, roast a whole chicken (about 4 lbs) at 400°F (200°C) for 1.5-2 hours until cooked through. Remove meat from bones, reserving about 2 cups shredded chicken. Place carcass and bones in a large pot, cover with 8 cups of water, and simmer for at least 1 hour, or up to 3 hours for a richer stock. Strain stock through a fine-mesh sieve, discarding solids.
  2. **Cook Noodles:** Cook 8 ounces of egg noodles according to package directions. Rinse with cold water, drain, and set aside.
  3. **Sauté Aromatics:** In a large pot or Dutch oven, melt 2 tablespoons of fat skimmed from the chicken stock. Sauté 1 medium onion, chopped, until translucent (about 5 minutes).
  4. **Add Spices:** Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of dried rosemary to the pot. Cook for 1 minute, stirring constantly.
  5. **Simmer Vegetables:** Add 2 cups of chopped carrots and the sautéed onions to the chicken stock. Bring to a simmer and cook for 8 minutes.
  6. **Add Finishing Touches:** Stir in 1 cup of frozen peas and 2 cups of fresh spinach. Add the cooked noodles and simmer for another 2 minutes, or until heated through.
  7. **Serve:** Ladle soup into bowls, top with the reserved shredded chicken, and enjoy!

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

46g

Fat

8g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes American Healthy Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Soups Stews Pasta Poultry Vegetables Chicken Comfort Food Inexpensive Meat Pasta Rice And Grains Taste Mood 4 Hours Or Less