Homemade Chicken Noodle Soup | GlitznGrits.com

Nov 29, 2012

Homemade Chicken Noodle Soup

About a year back, momma was complaining that she had been randomly craving Chicken Noodle
Soup. I was up for the challenge and just knew I could make a pot better then Campbell's. In the end, we had more soup than we knew what to do with. Momma was complaining that we would be eating soup for days. But I kid you not, about a day later my momma and sister got sick. Momma changed her tune quicker than a hooker in church and was happy for the soup.
3 boneless skinless chicken breast (4 to 5 lbs)
4 quarts of water
10 chicken bullion cubes
2 cups of chopped parsley
10 peppercorns
8 whole cloves
4 tablespoons of salt
1 tablespoon of pepper
2 dashes of thyme
4 carrots  chopped
Package of spaghetti noodles
8 tablespoons of butter (1stick)
8 tablespoons of flour
yellow food coloring (optional)
In a big big big pot put: chicken, breast, water, chicken bullion cubes, onions, parsley, peppercorns, whole cloves, salt, pepper, thyme and carrots. Bring to a boil.
2.Reduce heat, cover and cook for an additional 2 1/2 hours. 
3. Remove chicken and allow to cool. 
4. Add the uncooked spaghetti noodles to the soup while the chicken is cooling. 
5. Now we will make roux. This allows the soup to thicken so it actually taste like soup.

6. For the roux mix 8 tablespoons of butter( a stick) Once it is melted add 8 tablespoons of flour and stir real quick. 
7. Add the roux to the soup and stir until the roux dissolves.
8. Chop the chicken as fine as desired. Add the chicken to the soup.
9. Bring the soup back to a boil or until the noodles are good and cooked. 
10. Lastly add 8 drops of yellow food coloring and stir. (This turns the soup yellow so that it looks like chicken noodle soup) I promise. Pioneer Woman swears by it.
11. Turn the soup off and enjoy. 
Feeds an army!
If you like your soup thicker than you can add more roux. Just remember that when making a roux, always stir quick. EVEN proportions are a MUST. For every tablespoon of butter you need the same amount of flour. Roux should thicken and be light brown. 

As always: from my kitchen to yours


  1. You chicken noodle soup looks great! I Pinned It! Thank you so much for stopping by and linking up at Saturday Dishes.
    Blessings and have a wonderful weekend,
    Diane Roark

  2. Sounds providential that you had so much chicken noodle soup on hand just as everyone got sick! This looks like a great recipe- thanks for sharing with us at Saturday Dishes!

  3. Yummy! I need to try this out when it gets a little colder up here in North Texas :)


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