The first variation of this recipe was born on Thanksgiving Day during my freshman year of college back in November of 2000. It was a crisp, fall day when my mom called my dorm phone, wanting to know what she was supposed to do with a free 9 lb. turkey she had received from our local grocery store. We had never cooked a traditional American turkey dinner before then and she was befuddled as to what to do with this overgrown bird. Apparently she tried telling the clerk at the store that she didn’t want the free turkey, but he insisted so she begrudgingly took the smallest one they had. Long story short, I searched the Food Network website for inspiration and stumbled upon Alton Brown’s Good Eats Roast Turkey. Luckily, the turkey came out great, the sides were yummy, and I was left with a spectacular turkey carcass after dinner, which I turned into a homemade stock for a turkey noodle soup.
I’ve added, omitted, and replaced a few ingredients since that first pot of soup and this is the recipe that has evolved over the last decade. The original turkey version has been replaced with a chicken once since I don’t always have roasted turkey bones on hand. This recipe works well with either option. As with most homemade dishes, I made this soup without a written recipe until last year, when I finally jotted down the ingredients plus their loose measurements. Please feel free to make adjustments per your own personal palette. ๐
Homestyle Chicken Noodle Soup
Ingredients:
- 2 quarts chicken stock (homemade or store-bought)
- 3 carrots, diced
- 3 celery stalks, diced
- 1/2 large onion, diced
- 1 red bell pepper, chopped
- 2 cups shredded, cooked chicken
- 2 cups egg noodles (frozen or dried)
- 1/2 cup flour
- 1 cup flat leaf parsley, finely chopped
- salt and pepper
Directions:
Add one cup of the chicken stock to a small bowl and whisk in the flour to make a slurry. Set aside.
Add the remaining chicken stock to a large soup pot. Bring to a boil and add the egg noodles. Lower heat to a simmer and cook per package directions until noodles are almost tender.
As the noodles are simmering, heat 2 tablespoons olive oil in a large pot. Saute the carrots over medium heat for five minutes. Add the celery, onion, and red bell pepper and continue cooking until all veggies have softened, approximately 10-15 additional minutes. Be sure to season with salt and pepper to taste. Set aside.
Once the noodles are ready, add the shredded chicken and cooked veggies and continue simmering for another 10-15 minutes. Reduce heat to low and slowly stir in the stock and flour slurry. Take care not to add the slurry while the soup is still simmering or lumps will form. Slowly bring everything back up to a rolling boil. Keep the heat on medium high for three to five minutes. Make sure the flour has cooked through before turning off the heat. Stir in the parsley and serve.





My daughter cooks the best noddle soup I ever have ๐ . Of course the other meals are good too ! Love you!!!
Aww, thanks, Bo^’. I’ll make another pot soon. ๐
noodle
Ooh i love the still life with the carrots– looks like an old world painting. The soup sounds simple and delicious. You are such an over achiever with the homemade stock!
Homemade stock is the only way to go! ๐
I use Kosher salt as a substitute for sea salt. It is used on a lot of cooking shows.
I have both in my pantry. ๐
The intended use of Kosher salt is it is applied to meat before searing and freezing by observant Jews. You did a good job on the food photography. The whole article holds together well.
Thanks, Ron!
Nice job, babe! I love the shots and, as always, the soup was excellent. I look forward to more…
Thanks, Bum. ๐
Thanks a lot, Bo! Dad, Di Be and I enjoyed your soup very much, it is the best of the best.:)
My pleasure. ๐
I like this soup.Please,cook for me when you come to Seattle
Okay, Chu Thinh! I will next time! ๐
My Chinese son-in-law loves turkey. He and his Ba always roast a huge one for holiday gatherings. His favorite part is actually the potatoes and gravy. Then I make soup with the carcass. The kids love my soup because I put lots of slivered garlic and ginger in it, along with the usual veggies. That red pepper look lovely, so I will try that next time.
Your soup sounds wonderful! Please let me know how you like the addition of the red pepper! ๐
This looks so delicious and creamy. I am looking forward of making this when I’ ll left over chicken. Thanks for the share.
It’s my pleasure! I hope you enjoy. ๐