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 Be the first

229

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & 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

**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.
**Cook Noodles:** Cook 8 ounces of egg noodles according to package directions. Rinse with cold water, drain, and set aside.
**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).
**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.
**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.
**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.
**Serve:** Ladle soup into bowls, top with the reserved shredded chicken, and enjoy!

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

46g

Fat

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

Frequently Asked Questions

How long does it take to make Beauchamp's Chicken Noodle Soup?

Beauchamp's Chicken Noodle Soup takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Beauchamp's Chicken Noodle Soup?

Beauchamp's Chicken Noodle Soup has approximately 271 calories per serving, with about 31 g protein, 12 g carbohydrates and 10 g fat.

What ingredients do I need for Beauchamp's Chicken Noodle Soup?

The key ingredients for Beauchamp's Chicken Noodle Soup are Chicken Stock, Noodles, Carrots, Onion, Spinach, Peas. See the full list with measurements above.